If you want to impress your friends and your taste buds, this ricotta gnocchi is the perfect dish. This classic Italian meal is much simpler than you might think. I prepared this dish for a family dinner and I was so surprised by how easy it is to make! The ricotta gives the gnocchi a lighter quality than other potato gnocchi, which makes it easier to finish your entire plate. Combined with a homemade tomato sauce, this gnocchi is a must try. Buon appetito!
Ingredients (serves 6 people):
for the gnocchi :
- 2 cups ricotta
- 1/2 cup parmesan
- 2 eggs
- 1 1/2 tbsp olive oil
- 1 1/4 cup all purpose flour
- 1 tsp salt
for the sauce:
- 3 tbsp olive oil
- 1/2 cup finely chopped brown onion
- 3 cloves of fresh garlic, minced
- 2 cups assorted cherry tomatoes
- 1/2 cup pitted kalamata olives
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/2 cup low sodium chicken broth (optional)
- 1/4 dry white wine
- grated parmesan for topping
- Combine ricotta, parmesan, eggs, salt and olive oil in a medium mixing bowl.
- Divide flour into thirds and fold into ricotta mixture until doughy consistency forms.
- Place the dough on a floured pastry board and divide into fourths.
- Roll 1/4 of the dough into a dowel shape about 1 1/2 inches wide.
- Slice the dowel of dough about every 3/4 of an inch and place pieces on parchment paper.
- Repeat with the rest of available dough and place all pieces on parchment paper. Set aside.
- Bring a medium pot of water to boil, set aside.
- Heat olive oil in a large sauce pan on medium heat. Add onion and garlic and sauté until lightly brown.
- Add tomatoes, olives, parsley and basil. Sauté for 6-8 minutes.
- Add chicken broth and wine and reduce heat to simmer. Cover the pan until sauce reaches desired consistency.
- Place gnocchi pieces into bowling water and cook for about 2 minutes, or until gnocchi is floating at the top of the pot.
- Strain and lightly toss gnocchi in tomato sauce.
- Serve immediately with additional parmesan.