Ricotta Gnocchi Al Pomodoro

Ricotta Gnocchi Al Pomodoro
Created By Chef Dale MacKay
1   can 398 mL HUNT’S Heirloom Whole Tomatoes
¼   cup olive oil
¼   cup onion, finely diced
1   tsp garlic, minced
  tsp chili flakes
  tsp salt
1   cup Parmesan Cheese, finely grated
1   cup CO-OP GOLD All Purpose Flour
4   large CO-OP GOLD Egg Yolks
  cup Ricotta
2   Tbsp fresh basil, torn
3   Tbsp Parmesan Cheese, finely grated

Serves 2-3 

Prep Time: 10 minutes
Cook Time: 20 minutes

  • Add tomatoes to a blender and pulse for a few seconds until just broken up. Place a wide-bottom sauce pot on medium heat and add olive oil and onion. Allow to cook for about 3 minutes, ensuring onions do not brown. Add garlic, chili flakes and salt and cook for another 2 minutes. Add blitzed tomatoes to the pot. Cook for about 15-20 minutes stirring occasionally. Cook out the extra liquid from the tomatoes to allow the sauce to thicken and is reduced by about half. Keep warm until gnocchi are ready.
  • In a bowl or on a floured surface, mix all gnocchi ingredients by hand or with a spoon until the dough forms a nice ball. Avoid overworking the dough.
  • Place dough on a lightly floured work surface and cut the dough into quarters. Roll each of the quarters into “ropes” about 3/4 inch in diameter, then cut into ½ inch pieces. Place on a floured baking tray once cut.
  • Bring a large pot of salted water to a boil. Drop gnocchi in and cook for 4- 5 minutes until it floats and cook for 1 more minute. Remove with a slotted spoon and add to tomato sauce. Plate gnocchi and garnish with basil and parmesan. Enjoy!
  • If enjoying gnocchi later, place on a tray with olive oil and let cool.

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