Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce
Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce make pillowy, rich dumplings in a briny tomato sauce.
- 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
Adapted from saveur.com
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.
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.
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.
You'll also love
- Bacon, Spinach, Swiss, &... 4.4/5 (8 Votes)
- Crêpes with Homemade Ricotta and... 4.4/5 (8 Votes)
- One-Pot Pasta Caprese 4.4/5 (8 Votes)
- Tomato Pie 4.4/5 (8 Votes)
- SOUTHWEST TORTELLINI SALAD WITH... 4.4/5 (8 Votes)
- Eggs Benedict with Smoked Shrimp,... 4.4/5 (8 Votes)
- One Pot Lemon Chicken Tortellini... 4.4/5 (8 Votes)
- Olive Garden Angel Hair and Three... 4.4/5 (8 Votes)