Ok, so I have been meaning to post this recipe for awhile. I made this dish in celebration of six months of marriage, which was on November 17. So yes, I am a slacker for not posting it sooner! The reason I wanted to make this dish for a special occasion (and six months of marriage fell not long after we marked 6 years together, so it was extra-special), is that this is our favorite dish to order at Maggiano’s. We have gone to Maggiano’s on numerous occasions just to order a big plate of their ricotta gnocchi in vodka sauce to share with a salad. When I saw a very similar recipe that I could try at home, I knew I wanted to make it. This came out very tasty. I think it was almost as good as the Maggiano’s version, and it was certainly made with more love! As a bonus, ricotta gnocchi are probably a little easier to make than potato gnocchi. Try it!
Ricotta gnocchi with tomato-cream sauce
Adapted from: Cook’s Illustrated
ingredients
for the gnocchi:
16 oz. whole milk ricotta cheese (must use whole milk ricotta, not part-skim)
2 slices of white bread, crusts cut off and torn into quarters
1 egg
2 Tbsp. minced fresh basil leaves
Salt and pepper
All-purpose flour
½ cup grated parmesan cheese, plus more for serving
for the sauce:
1 Tbsp. extra-virgin olive oil
1 large garlic clove, minced
1 14.5 oz. can low-sodium plain tomato sauce
Salt to taste
1/8 tsp. sugar
2 Tbsp. chopped basil leaves
2-3 Tbsp. heavy cream, at room temperature
directions
To prepare gnocchi:
1. Line a fine mesh strainer with a triple layer of paper towels. Place ricotta in strainer, cover with a plate, and refrigerate for 1 hour. You can put another plate underneath to catch any dripping liquid, but mine did not have any – the paper towels absorbed it all.
2. Meanwhile, preheat oven to 300 degrees. Process bread pieces in a food processor until finely ground. Spread crumbs on a baking sheet and bake until dry and slightly golden, about 10 minutes. Let cool.
3. Place ricotta in food processor and pulse to a fine, grainy consistency, about eight quick pulses. Transfer to a large bowl and fold in egg, basil, salt and pepper with a rubber spatula. Add 6 Tbsp. of flour, parmesan, and bread crumbs and stir until well combined. Refrigerate for 15 minutes.
4. Check the texture of the dough. It should roll into a ball easily, leaving few crumbs on your hands. Add more flour if necessary to achieve this texture (I didn’t need to do this). Dust work surface and hands with flour. Roll a lemon-sized piece of dough into a ¾-inch rope, rolling from the center outward. Cut rope into ¾-inch long pieces and transfer to a parchment or silicone-lined baking sheet. Repeat with remaining dough.
5. Bring a large pot of lightly salted water to a boil. Reduce heat to a simmer and cook gnocchi at a simmer in 2 batches. Once all pieces float to the surface, continue to simmer for 2 minutes before removing with a slotted spoon. Repeat with second batch.
While water is heating, prepare sauce:
1. Heat oil in a high-sided skillet over medium heat until shimmering. Add garlic and cook 20 seconds. Stir in tomatoes, salt, and sugar and simmer 5 to 6 minutes. Turn off heat and stir in basil and cream. Check seasoning.
2. Gently fold gnocchi into sauce. Serve immediately with additional grated parmesan.
Serves 3 as a main course.
I’ve always wanted to try ricotta gnocchi. I’ve only ever had the traditional potato. This looks great!
This looks delicious! It’s been awhile since I made gnocchi and you’ve got me motivated to do them soon!
This looks so good! Thanks for sharing!
This looks delicious! Thanks for sharing!
beautiful! i’m definitely gonna have to try this, i’ve made potato gnocchi w/some success in the past, but it is just sooo much work.
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