Ricotta Gnocchi Recipe
garlicky heirloom tomato pomodoro, fresh cherry tomato & basil vierge
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Ingredients
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For the Ricotta Gnocchi
For the Pomodoro Sauce
For the Basil Vierge
Method
For the Ricotta Gnocchi
- 1
Prepare the Dough
In a large mixing bowl, combine ricotta cheese, egg, salt, and nutmeg. Mix well until smooth.
- 2
Incorporate Flour
Gradually add the flour to the ricotta mixture, mixing until a soft dough forms. You may not need all the flour.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about 1 inch thick. Cut each rope into 1-inch pieces and press gently with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the Pomodoro Sauce
- 5
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- 6
Add Tomatoes
Stir in the chopped heirloom tomatoes and season with salt and pepper. Cook for about 15-20 minutes until the tomatoes break down into a sauce.
- 7
Finish the Sauce
Add the halved cherry tomatoes and chopped basil to the sauce. Cook for an additional 5 minutes until the cherry tomatoes are slightly softened.
For the Basil Vierge
- 8
Prepare the Vierge
In a small bowl, combine whole basil leaves, lemon juice, and olive oil. Season with salt to taste and mix to combine.
To Serve
- 9
Combine and Serve
Toss the cooked gnocchi in the pomodoro sauce until well-coated. Serve topped with basil vierge and additional fresh basil if desired.