Ricotta Gnocchi with a Summer Tomato Sauce
INGREDIENTS
750g cherry tomatoes 3 garlic cloves, finely chopped Large handful of basil leaves 60ml (¼ cup) extra virgin olive oil Sea salt Grated parmesan, to serve
RICOTTA GNOCCHI 400g fresh full-fat ricotta
METHOD
2 egg yolks Pinch of freshly grated nutmeg 45g parmesan, grated 100 – 200g tipo 00 flour, plus extra for dusting Sea salt and black pepper
1
To make the gnocchi dough, combine the ricotta, egg yolks, nutmeg and parmesan in a large bowl and mix with your hands or a wooden spoon to 2 combine.
Gradually add the flour, mixing well after each addition, until the mixture comes together into a soft ball. If the dough is too sticky, add more flour, a little at a time, until you have the right consistency. Season well with salt 3 and pepper.
Cut the dough into quarters and, working with one piece at a time, roll into a sausage shape about 1.5cm in diameter, dusting the bench with a little flour as needed. Using a knife or a pastry scraper, cut the dough into 2cm lengths to form the gnocchi. Set the gnocchi on a tray lightly dusted with flour and repeat with the remaining 4 dough.
For the sauce, place the cherry tomatoes, garlic and basil in a large frying pan. Drizzle over the olive oil and season generously with salt. Place the pan over a low heat and cook for 30-40 minutes, or until the tomatoes have completely collapsed. During the first 5 minutes, stir quite regularly, as there won’t be any liquid in the pan yet. Soon enough, the tomatoes will burst their skins and release their juices. If there are some stubborn tomatoes that haven’t burst after 20 minutes or so, help them along by squishing them against the side of the pan using the back of a wooden spoon.
5
Bring a large saucepan of generously salted water to the boil and, when the sauce is nearly ready, cook the gnocchi for 2-3 minutes or until cooked through. Once they float to the top, I allow them to cook for a further 30 seconds before removing them. Test one after 2 minutes – if it’s still dense and floury, cook for a little longer, 6 then test again.
Drain the gnocchi, reserving the pasta water, and add to the sauce. Add 60-125ml (¼-½ cup) of pasta water as needed, stir to coat and simmer for a few minutes. Season to taste and serve immediately, topped with grated parmesan.