Ricotta Gnocchi with Heirloom Tomato Sauce

Name: Ricotta Gnocchi with Heirloom Tomato Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lb (1 kg) ricotta (preferably buffalo); 1 egg; 1 egg yolk; 2/3 cup (150 ml) all-purpose flour, plus additional for dusting; 1/2 tbsp (7 ml) kosher salt; 1/4 tsp (1 ml) black pepper; 1/2 lemon zested; 1 batch heirloom tomato sauce (page 82); 2 tbsp (30 ml) butter, preferably whipped; 8oz burrata; 2 tbsp (30 ml) olive oil; 12 basil leaves, torn

23 steps

In their customary potato based makeup, gnocchi amount to a dish of heft and substance. These ones however are made of ricotta, bound with only a modicum of flour - and so they are feather light. Paired with this lightly cooked tomato sauce, they make a perfect summer dish. Page 136 of book.

Updated at: Thu, 17 Aug 2023 13:30:18 GMT

Ingredients

4 servings

2 lbricotta

preferably buffalo

1egg

1egg yolk

⅔ cupall-purpose flour

plus additional for dusting

7mlkosher salt

1mlblack pepper

0.5lemon

zested

1 batchheirloom tomato sauce

82

30mlbutter

preferably whipped

8 ozburrata

30mlolive oil

12basil leaves

torn

Instructions

Step 1

Rinse a sheet of cheesecloth under cold running water, squeeze it dry , and line a large strainer with it.

Step 2

Place the strainer over a bowl, add the ricotta, cover, and refrigerate overnight.

Step 3

The next day, discard the drained liquid wipe the bowl dry, and tip in the thickened ricotta.

Step 4

Press down on the centre of the mound to form a well.

Step 5

Add the egg and egg yolk, and gently mix into the ricotta with your hands, lifting the mixture and then letting it tumble between your fingers so that it is aerated by the process.

Step 6

Sift the flour over the mixture, then add the salt, pepper, and lemon zest; gently mix together as before.

Step 7

The dough should be just tacky to the touch-if it feels wet and sticky, incorporate a little more flour.

Step 8

Flour a work surface and then, working in batches of about a handful at a time, roll the dough into a log about 34 inch (5 cm) wide.

Step 9

Flour a knife and trim the end of the log at an angle.

Step 10

Maintaining that angle, cut the roll into equal pieces about 1 inch (5 cm) long.

Step 11

Transfer the gnocchi to a lightly floured baking sheet.

Step 12

Bring a large pot of salted water to a vigorous boil.

Step 13

Add the gnocchi, and stir very gently to prevent them from sticking.

Step 14

As they float to the surface-after about 2 minutes-remove them with a slotted spoon to a lightly oiled baking sheet to cool.

Step 15

In a large skillet or sauté pan on medium-high heat, bring the tomato sauce to a simmer.

Step 16

Add the cooled gnocchi and stir very gently to cover them with the sauce.

Step 17

When the gnocchi are heated through, taste and correct season- ings.

Step 18

Gently stir in the butter.

Step 19

Divide gnocchi and sauce among warm plates or pasta bowls.

Step 20

Working over a plate, tear the burrata into bite-sized pieces and then divide them along with the leaked cream-among the servings.

Step 21

Garnish each plate with a drizzle of olive oil and a scattering of basil.

Notes

Step 22

Substitutions: Clumps of fresh burrata melting on contact with hot tomato sauce makes for a special experience but if you are unable to locate one of unimpeachable freshness, 1 cup (250 mL) freshly grated Parmigiano Reggiano or Pecorino Romano makes an eminently suitable substitute.

Step 23

Suggested Wine: Chianti

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