Chef Jenn Louis' Gluten-Free Ricotta Gnochetti & Tomato Sauce

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Abe's Market
Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

1 pound fresh ricotta cheese

¼ c parmigiano-reggiano, grated finely

1 egg

2 tsp butter, melted

Freshly grated nutmeg

1 cup Cup4Cup gluten-free flour, plus more for tray

2 T olive oil

4 large cloves garlic, cut in half

1/2 large onion, julienned

2-inch sprig rosemary (just one)

1 bay leaf

1-2 whole dried and toasted chili de arbol, stems removed, or chili flakes to taste

45 oz. canned whole peeled tomatoes, pureed and strained

4 oz. butter

kosher salt

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