Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce

By mirelsonp

Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce make pillowy, rich dumplings in a briny tomato sauce.

Ingredients

• SAUCE:
• GNOCCHI
• 2 pounds medium Yukon Gold potatoes, scrubbed
• 1 2⁄3 cups all-purpose flour, plus more for dusting
• 7 tablespoons homemade ricotta or store-bought whole-milk ricotta
• 2 teaspoons kosher salt
• 2 eggs
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 ⁄2 teaspoon crushed red chile flakes
• 4 cloves garlic, minced
• 1 bay leaf
• 1 medium yellow onion, minced
• 1 sprig rosemary
• 6 tablespoons unsalted butter, cubed
• 2 (28-ounce) cans whole peeled tomatoes, crushed by hand
• Kosher salt, to taste
• Black pepper, freshly ground, to taste
• 3 ⁄4 cup green Castelvetrano or Gaeta olives, pitted and halved
• 1 ⁄3 cup Pecorino Romano, finely grated, plus more for serving
• 1 ⁄4 cup capers, rinsed and roughly chopped
• 2 tablespoons wild or regular oregano, finely chopped

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

MAKE GNOCCHI:
Boil potatoes in a 4-quart saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass the potatoes through a potato ricer into a bowl. Add flour, ricotta, salt, and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tbsp. at a time, as needed.

Transfer dough to a lightly floured surface; quarter dough. Working with one-quarter dough at a time, use your hands to roll dough into a 3⁄4-inch-thick rope. Cut rope crosswise into 1-inch gnocchi; transfer to a flour-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to cook.

SAUCE:
Heat oil in a 6-quart saucepan over medium. Cook chile flakes, garlic, bay leaf, onion, and rosemary until vegetables are soft, 6–8 minutes. Add butter, tomatoes, and salt; simmer until thickened, about 1 1⁄2 hours. Discard bay leaf and rosemary; keep sauce warm.

COOK GNOCCHI:
Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Stir olives, pecorino, capers, and oregano into sauce. Using a slotted spoon, transfer gnocchi to sauce; season with salt and pepper and stir to combine. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino.