Ricotta Gnocchi Pomodoro Recipe
fresh grape tomato sauce, garlic, basil, Tuscan olive oil, Grana Padano
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Ingredients
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Ricotta Gnocchi
Grape Tomato Pomodoro Sauce
Finishing & Cooking
Method
Ricotta Gnocchi
- 1
Drain ricotta
Line a fine-mesh sieve with a double layer of cheesecloth or paper towel and place over a bowl. Add the ricotta and let drain for 20–30 minutes to remove excess moisture. This step prevents a wet dough.
- 2
Make the dough
Transfer drained ricotta to a large bowl. Add the egg, grated Grana Padano, chopped basil, salt, and pepper. Stir to combine. Sprinkle in 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. Add more flour (up to the extra 1/4 cup) very gradually only if the dough is too wet to handle; the dough should remain light and soft.
- 3
Shape gnocchi
Turn the dough onto a lightly floured work surface. Divide into 4 equal pieces. Roll each piece into a 3/4-inch-thick rope, dusting with flour as needed. Using a bench scraper or sharp knife, cut ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Place formed gnocchi on a lightly floured tray, spacing to avoid sticking.
- 4
Chill briefly (optional)
If not cooking immediately, arrange gnocchi in a single layer on a parchment-lined tray and chill for up to 1 hour; dust with a little extra flour to prevent sticking.
Grape Tomato Pomodoro Sauce
- 5
Warm oil and garlic
Heat a large skillet over medium-low heat. Add the Tuscan olive oil and sliced garlic. Cook gently, stirring, until the garlic is fragrant and just beginning to color, about 1–2 minutes. Do not let the garlic burn.
- 6
Cook tomatoes
Increase heat to medium. Add the halved grape tomatoes, salt, pepper, and red pepper flakes (if using). Cook, stirring occasionally, until tomatoes begin to soften and release juices, about 6–8 minutes. Use the back of a spoon to gently press some tomatoes to create a saucy texture while leaving many pieces whole for brightness.
- 7
Finish sauce
Reduce heat to low. Stir in torn basil leaves and 1–2 tablespoons of the grated Grana Padano to enrich the sauce. Taste and adjust seasoning. Keep the sauce warm while you cook the gnocchi.
Finishing & Assembly
- 8
Boil water
Bring the large pot with 6 cups water and 1 tablespoon coarse salt to a rolling boil.
- 9
Cook gnocchi
Working in batches of no more than half the gnocchi so they cook evenly, gently drop pieces into the boiling water. Stir once or twice to keep them from sticking. Gnocchi are cooked when they float to the surface, about 2–3 minutes after dropping. Use a slotted spoon to transfer them directly into the skillet with the warm pomodoro sauce.
- 10
Toss and finish
Toss the gnocchi gently in the tomato sauce over low heat for 1 minute to marry flavors. If the sauce seems too thick, add 1–2 tablespoons of reserved pasta water to loosen. Taste and add a drizzle (about 1 teaspoon) of Tuscan olive oil if desired for shine.
- 11
Serve
Divide gnocchi among warm plates or bowls. Sprinkle each portion with the remaining grated Grana Padano and a few torn basil leaves. Serve immediately.