Ricotta Gnocchi with Cherry Tomato Sauce

by rossella rago

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Ricotta Gnocchi with Cherry Tomato Sauce.

Ingredients

For 6 Person(s)

To make the Gnocchi:

1 cup whole milk ricotta
1 large egg
2 tablespoons grated parmigiano reggiano cheese
2 cups 00 flour

To make the Sauce:

3 tablespoons extra virgin olive oil
6 cloves garlic sliced
2 pints cherry tomatoes, sliced
1 teaspoon salt
1/2 cup water
5 fresh basil leaves, torn

Directions

Yield: Makes 1 1/4 lbs Gnocchi
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To make the Gnocchi:
In a mixing bowl, whisk together the ricotta, egg and cheese until it reaches a creamy consistency.
Add the flour to the bowl a little at a time and mix it in with a spoon.
Once all the flour is absorbed keep mixing using your hands until a dough forms.
Turn the dough out onto a lightly floured work surface and knead using the heals of your hands until the dough is supple, about 5 minutes.
Flour your surface and your hands. Take a chunk of dough and roll it into a rope about 1/2 inch thick. Line up 4-5 ropes the same length at a time and with a knife cut pieces 1 inch long. Flour the back of a fork and roll each piece of dough in a downward motion with your index and middle fingers.
Lay the gnocchi on a floured baking tray or tablecloth making sure they are not touching one another. The Gnocchi may now be cooked immediately or frozen.
To freeze:

Place the gnocchi on a baking sheet in a single layer. Place the tray in the freezer. Once the gnocchi are frozen they can be transferred to plastic bags and frozen for 2-3 months. Do not thaw the gnocchi before cooking. Just drop them frozen into salted boiling water.
To cook the gnocchi bring a large pot of generously salted water to a boil. Drop the gnocchi in and cook just until the gnocchi bob to the surface, about 3-4 minutes.
To make the sauce:
Put a large sauté pan over a medium flame and heat the oil. Add the garlic and cook until golden, about 30 seconds.
Add the tomatoes and the salt and cook until the tomatoes begin to break down, about 5-7 minutes. Using a wooden spoon, try and crush most of the tomatoes.
Add the water and the basil. Turn the flame down to a simmer and cook for 15-20 minutes.
Drop the gnocchi into generously salted boiling water and cook until they begin to bob to the surface, about 3-4 minutes.
Drain and add the gnocchi to the sauce. Toss over a high flame for 1 minute and serve with a generous sprinkle of grated Parmigiano Reggiano cheese.