Easy Ricotta Gnocchi with Tomatoes and Olives
These feather light gnocchi are made with ricotta and parmesan instead of the traditional semolina and potatoes. Served in a sugo of tomatoes, basil and olives, garnished with parmesan and oven dried cherry tomatoes, this vegetarian dish will stand out for any occasion.
Ingredients
For the Gnocchi
- 240 g plain flour
- 4 medium eggs
- 250 g ricotta cheese
- 125 g parmesan grated
- salt to taste
For the Tomato Sauce
- 1 medium brown onion peeled and finely sliced
- 2 medium garlic cloves peeled and finely chopped
- 150 g cherry tomatoes cut in half
- 1 tablespoon tomato paste
- 2 tablespoon red wine
- 400 g Passata (pureed tomatoes)
- ½ bunch basil
- 90 g pitted kalamata olives
- 4 tablespoon olive oil
- salt and pepper to taste
For Plating up
- 40 g parmesan shavings
- 1 handful small basil leaves
- 50 g ovendried cherry tomatoes
Instructions
For the Gnocchi
- In a large bowl add the flour, ricotta, two egg yolks, 2 whole eggs and grated parmesan. Use a hand mixer or kitchen aid fitted with a hook to combine the ingredients. Process until the mixture comes together into a smooth ball of dough, taking care not to overmix.
- Place the dough on a floured kitchen surface and knead the dough a few times, if the dough feels sticky add some more flour.
- Divide the dough into four equal portions. On a floured surface roll out the dough into a rope like cylinder shape of 1½ cm diameter (about ¾ inch). Now cut the cylinder into 2cm long (about 1 inch) gnocchi pieces. Roll the pieces into small balls and roll over the end of a fork to give the the traditional gnocchi shape. Repeat with the remaining dough.
- Bring a large pot with salted water to a boil. Add half of the gnocchi and cook for 2-3 minutes until they float to the surface.
- Transfer the gnocchi to a bowl with ice cold water to cool them down quickly. Strain the gnocchi and reheat in a sauce when needed. Alternatively you can sear the gnocchi in a pan.
For the Tomato Sauce
- Cut the onion in half and slice finely. Heat a medium size, wide pot on high heat and add 3 tablespoon of olive oil. Add the onion and brown them lightly. Add the chopped garlic and reduce the heat to medium.
- When the garlic has cooked for 1-2 minutes add the cherry tomatoes. Cook for a further 2 minutes and add the tomato paste. Deglaze with the red wine and cook for 2 more minutes.
- Add the passata and season with salt and pepper. Cook covered for 8-10 minutes.
- Add the basil leaves and kalamati olives. Cook for 2 more minutes and reduce to low heat. Adjust the seasoning with salt, pepper and the remaining olive oil.
For Plating up
- Add the gnocchi to the tomato sauce and let simmer for at least 5 minutes. Place the gnocchi with the sauce in a bowl and garnish with shaved parmesan, ovendried tomatoes and small basil leaves.
Notes
In case you have your sauce already prepared and are ready to serve the gnocchi, you can immediately add the freshly cooked gnocchi's to the sauce without chilling them down. This way they have an even better texture and you can taste the freshness of the ricotta.
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