Ricotta Gnocchi with Cherry Tomato Sauce
Ricotta Gnocchi with Cherry Tomato Sauce.
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
- 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.