Gnocchi Caprese Recipe
HOUSE MADE RICOTTA GNOCCHI, TOMATO POMODORO SAUCE, BURRATA CHEESE, PECORINO ROMANO, BASIL PESTO - V
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Ingredients
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Gnocchi (house-made ricotta)
Tomato Pomodoro Sauce
Basil Pesto
Assembly & Garnish
Method
Gnocchi (house-made ricotta)
- 1
Drain and prepare ricotta
Line a fine-mesh sieve with a double layer of cheesecloth and place over a bowl. Add 2 cups ricotta and drain in the refrigerator for 30–45 minutes to remove excess moisture. Well-drained ricotta is essential to prevent sticky, dense gnocchi.
- 2
Make the dough
Transfer the drained ricotta to a large bowl. Add 1 egg yolk, 1/4 cup grated pecorino romano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine. Add the all-purpose flour in two additions, gently folding with a spatula until a soft, slightly sticky dough forms. Do not overwork the dough—stop when ingredients are just incorporated and the dough holds together.
- 3
Shape gnocchi
Lightly flour a work surface. Divide dough into four pieces. Roll each piece into a 3/4-inch diameter rope. Cut ropes into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; dust pieces lightly with cornmeal or semolina to prevent sticking. Place shaped gnocchi on a lightly floured tray in a single layer.
- 4
Cook gnocchi
Bring a large pot of salted water (approximately 4–6 quarts) to a gentle boil. Add gnocchi in batches so they have room to move. When gnocchi float to the surface (about 2–3 minutes), let them cook 30–45 seconds more, then remove with a slotted spoon to a tray. Reserve 1 cup of the cooking water for the sauce. For best texture, you can briefly sauté cooked gnocchi in a skillet with a little olive oil (see assembly).
Tomato Pomodoro Sauce
- 5
Sauté aromatics
In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add 3 sliced garlic cloves and 1 finely chopped shallot. Sauté until fragrant and softened, about 1–2 minutes—do not let the garlic brown.
- 6
Simmer tomatoes
Add the 28 oz crushed San Marzano tomatoes to the pan. Stir to combine, bring to a gentle simmer, then reduce heat to low. Season with 1 tsp salt, 1/4 tsp sugar if needed, and 1/4 tsp black pepper. Let the sauce simmer gently, uncovered, for 18–25 minutes until it thickens slightly and the flavors meld. Stir occasionally and taste to adjust seasoning.
- 7
Finish with basil
Remove from heat and stir in torn basil leaves (about 8 leaves). Keep the sauce warm while preparing gnocchi.
Basil Pesto
- 8
Prepare pesto
In a food processor combine 1 cup packed fresh basil leaves, 2 tbsp toasted pine nuts, 1 clove garlic, 1/4 cup grated pecorino romano, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse while drizzling in 1/4 cup extra-virgin olive oil until you achieve a slightly chunky, spreadable pesto. Scrape down the sides and taste; adjust salt or cheese as desired. Transfer pesto to a small bowl and keep at room temperature.
Assembly & Garnish
- 9
Combine gnocchi and sauce
Heat a large nonstick skillet over medium heat. Add 1 tbsp extra-virgin olive oil. Add 2 cups of the cooked gnocchi (or all, if the skillet fits) and sauté briefly until lightly golden on undersides, about 1–2 minutes. Pour in enough warm pomodoro sauce to coat the gnocchi (about 1 to 1 1/2 cups). If the sauce seems too thick, add 2–4 tbsp reserved gnocchi cooking water to loosen and help the sauce cling to the gnocchi. Gently toss to coat and warm through (about 1–2 minutes).
- 10
Plate and add burrata
Divide sauced gnocchi between two plates (serves 2). Gently tear open 1 burrata ball per plate and place the creamy interior on top of the gnocchi, leaving some of the outer shell for presentation. Drizzle the burrata with a little finishing olive oil (about 1/2 tbsp per plate).
- 11
Finish with pesto and cheese
Dot each plate with 1 tbsp basil pesto (or drizzle as preferred). Sprinkle 1 tbsp grated pecorino romano over each portion and a pinch of flaky sea salt. Garnish with 3 fresh basil leaves per plate.
- 12
Serve
Serve immediately while hot so the burrata remains creamy and the gnocchi retain a light texture. Offer extra pecorino and crushed red pepper at the table if desired.