Ricotta Gnocchi Recipe
roasted tomato-Parmesan brodo, charred Summer squash relish, basil purée
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Ingredients
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Gnocchi
Roasted Tomato-Parmesan Brodo
Charred Summer Squash Relish
Basil Purée
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a large bowl, combine ricotta cheese, egg, and salt. Gradually add flour, mixing until a soft dough forms. Do not overmix. Divide dough into four pieces.
- 2
Shape the Gnocchi
Roll each piece of dough into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges. Set aside on a floured surface.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Roasted Tomato-Parmesan Brodo
- 4
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Halve the Roma tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 25-30 minutes.
- 5
Make the Brodo
In a large pot, combine roasted tomatoes, vegetable broth, garlic, and Parmesan rinds. Simmer for 20 minutes. Strain the broth and adjust seasoning.
Charred Summer Squash Relish
- 6
Basil Purée
- 7
Make the Basil Purée
In a blender, combine basil leaves, olive oil, salt, and lemon juice. Blend until smooth, adding more oil if necessary to reach desired consistency.
Assembly
- 8
Serve the Dish
In bowls, ladle the roasted tomato-Parmesan brodo. Add gnocchi, top with charred summer squash relish, and drizzle with basil purée.