Ricotta Gnocchi Recipe
House – made ricotta gnocchi with an heirloom tomato pomodoro sauce & fresh mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ricotta Gnocchi
For the Heirloom Tomato Pomodoro Sauce
Method
For the Ricotta Gnocchi
- 1
Prepare the Dough
In a large bowl, mix together the ricotta cheese, egg, salt, and nutmeg until smooth.
- 2
Incorporate the Flour
Gradually add the all-purpose flour, mixing until the dough comes together. It should be slightly sticky but manageable.
- 3
Shape the Gnocchi
Turn the dough onto a floured surface and divide into four pieces. Roll each piece into a long rope about ¾ inch thick. Cut into 1-inch pieces to form gnocchi.
- 4
Create the Indentations
Use a fork to gently press down on each piece to create indentations. This helps the sauce cling better to the gnocchi.
For the Heirloom Tomato Pomodoro Sauce
- 5
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 6
Cook the Tomatoes
Add the diced heirloom tomatoes and salt to the skillet. Cook for about 15 minutes, stirring occasionally, until the tomatoes are soft and the sauce has thickened.
- 7
Finish the Sauce
Stir in the chopped fresh basil and remove the skillet from heat.
Cooking the Gnocchi
- 8
Boil the Gnocchi
Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- 9
Combine with Sauce
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat.
- 10
Serve
Serve the gnocchi warm, topped with torn fresh mozzarella.