+

Ricotta Gnocchi with Cherry Tomato Pomodoro

Ricotta Gnocchi with Cherry Tomato Pomodoro

Ingredients (14)

For the Ricotta Gnocchi:

  • 1½ cups [180 g] all-purpose flour, plus more for dusting
  • 1 lb [455 g] strained ricotta cheese
  • Pinch of kosher salt
  • Pinch of freshly grated nutmeg
  • 1 egg, lightly beaten

For the Cherry Tomato Pomodoro:

  • 2 pt [760 g] cherry tomatoes, stemmed
  • ¼ cup [60 ml] extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp dried oregano, preferably Sicilian
  • Pinch of crushed red peppers flakes
  • ½ bunch fresh basil, leaves only
  • Best-quality olive oil for drizzling
  • Freshly grated Parmesan cheese for serving
Try Amazon Fresh
Nutritional Information
  • Calories387
  • Fat23.42g
  • Saturated fat8.29g
  • Trans fat0.0g
  • Carbs31.01g
  • Fiber2.41g
  • Sugar3.41g
  • Protein13.82g
  • Cholesterol65.22mg
  • Sodium418.59mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This tomato sauce made from extra-sweet cherry tomatoes is slightly indulgent but still doable in summer, when tomatoes are everywhere and growing out of control. The sauce takes on a silky texture that complements the pillowy texture of the ricotta gnocchi very well. This seems to be a dish that pleases young children as much as more astute diners.

Get The Cookbook

Gjelina

Cooking from Venice, California

by Travis Lett

Save
Buy Now

Instructions

  1. 1To make the gnocchi: On a work surface, spread out ½ cup [60 g] of the flour in a 9-in [23-cm] circle. Crumble the ricotta cheese over that and sprinkle another ½ cup [60 g] flour on top. Sprinkle the salt and nutmeg over. With your fingertips, gently gather the ricotta, incorporating the flour a little as you do, working the cheese and flour into a mound, with a volcano-shaped well in the center.
  2. 2Pour about three-fourths of the beaten egg into the well in the dough, and use a fork to combine the dough and egg until it has become a rough mass. Gently fold the mass with a bench scraper repeatedly until the dough has mostly come together into a ragged mass. Begin to gently knead, adding up to an additional ¼ cup [30 g] flour, until you have a smooth mass. Use small, quick motions and light touches—just enough to bring the dough together; assertive handling develops gluten, which will make your gnocchi tough.
  3. 3Wrap the dough in plastic wrap and let rest for 20 minutes. Cover the work surface with the remaining ¼ cup [30 g] flour. Unwrap the dough and gently shape into a 1-in- [2.5-cm-] thick disk.
  4. 4Cut the disk into six strips and gently roll each strip into a log about ½ in [12 mm] in diameter. With a knife, cut each log into 1-in [2.5-cm] segments. Press each one into the tines of a fork, leaving a finger imprint on one side of the dumpling and a fork impression on the other. Transfer to a baking sheet and dust with additional flour.
  5. 5To make the pomodoro: In a medium saucepan over medium heat, combine the cherry tomatoes, extra-virgin olive oil, and salt. Cook, stirring occasionally, until the tomatoes burst and release their liquid.
  6. 6Simmer until thickened, about 30 minutes. Pass the sauce through a food mill into a large frying pan. Season with the oregano, crushed red pepper flakes, and basil leaves. Continue to simmer to meld the flavors, 5 to 10 minutes longer.
  7. 7Bring an extra-large pot of salted water to a boil over high heat. Add the gnocchi and boil just until they float to the surface, about 2 minutes. With a slotted spoon, transfer the gnocchi to the pan with the sauce and toss gently.
  8. 8Transfer to a large serving platter. Drizzle with best-quality olive oil. Serve immediately, offering Parmesan at the table.

Load Comments

Recommended from Chowhound

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
Guides

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love

by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...

Quick and Healthy Summer Recipes You Can Make with Your Kids
Recipe Round-Ups

Quick and Healthy Summer Recipes You Can Make with Your Kids

by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...

Salute Summer with these 15 Gin and Tonic Variations
Drink

Salute Summer with these 15 Gin and Tonic Variations

by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...