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Emily’s Ricotta Gnocchi with Bruschetta Sauce

Gnocchi is one of those dishes that can feel fancy and intimidating until you learn how to make it – and if you grew up with your family making it from scratch on the regular, and perhaps your job was to sit at the counter and roll little nubs of dough into gnocchi like it was for my good friend Emily Richards, it’s not intimidating at all, but a meal you can make quickly on any regular night.

Emily is truly one of the best people I know.. and also one of the most knowledgeable when it comes to cooking. She comes from an Italian family, and is a fountain of knowledge when it comes to pastas and sauces and gnocchi, which she mastered at the side of her mom, aunts and grandmas.


I enlisted her to teach a virtual gnocchi class with my Dinner Club, and it was a blast – we made ricotta gnocchi and a sort of melted tomato sauce, which I finished with butter, and it was so divine. Gnocchi is especially great to make if you have little hands around to help with the rolling (you can use a fork – no need for a gnocchi board) – and then they can grow up knowing they can make a batch on a regular weeknight too.

Emily’s Ricotta Gnocchi with Bruschetta Sauce

AuthorJulie

Yields6 Servings

1 tub (475 g) ricotta cheese
1 egg
2 1/2-3 cups all-purpose flour (approximately), plus extra for rolling the gnocchi
1/2 tsp salt
Gnocchi
olive or other vegetable oil, for cooking
3 plum tomatoes, diced or 1 pint grape tomatoes, halved or quartered
2 garlic cloves, minced
1-2 Tbsp chopped fresh parlsey (and/or 3-4 Tbsp fresh basil)
1/2 tsp dried oregano
pinch hot pepper flakes (or to taste)
2-3 Tbsp butter (optional)
Parmesan cheese, for serving

1

In a large bowl, whisk together ricotta and egg. Gradually stir in 2 cups of the flour and salt until a soft dough forms. Place dough on a floured surface and knead in the remaining flour for 5 minutes to form a smooth dough.

2

Divide dough into 8 pieces; roll each into long, thin strands, about 1 inch (2.5 cm) thick. Cut into about 1-inch (2.5 cm) pieces. Toss with some flour.

3

Roll each piece across tines of a fork, gnocchi paddle or gnocchi basket to form grooves. Toss with flour and place in a single layer on a floured baking sheet. Repeat with remaining dough.

4

To make the sauce, heat a generous drizzle of oil in a large skillet over medium-high heat and cook tomatoes and garlic for about 4 minutes, or until soft. Add parsley, oregano and hot pepper flakes. Cook for about 5 minutes or until softened and thickened slightly. Add salt to taste and if you like, finish with a big knob of butter.

5

In a large pot of boiling salted water, cook about half the gnocchi at a time for about 5 minutes, or until they float to the top and are tender throughout. Remove from the pot with a slotted spoon and put them directly into the sauce in the skillet, and stir to coat. Serve topped with Parmesan cheese.

Ingredients

 1 tub (475 g) ricotta cheese
 1 egg
 2 1/2-3 cups all-purpose flour (approximately), plus extra for rolling the gnocchi
 1/2 tsp salt
Gnocchi
 olive or other vegetable oil, for cooking
 3 plum tomatoes, diced or 1 pint grape tomatoes, halved or quartered
 2 garlic cloves, minced
 1-2 Tbsp chopped fresh parlsey (and/or 3-4 Tbsp fresh basil)
 1/2 tsp dried oregano
 pinch hot pepper flakes (or to taste)
 2-3 Tbsp butter (optional)
 Parmesan cheese, for serving

Directions

1

In a large bowl, whisk together ricotta and egg. Gradually stir in 2 cups of the flour and salt until a soft dough forms. Place dough on a floured surface and knead in the remaining flour for 5 minutes to form a smooth dough.

2

Divide dough into 8 pieces; roll each into long, thin strands, about 1 inch (2.5 cm) thick. Cut into about 1-inch (2.5 cm) pieces. Toss with some flour.

3

Roll each piece across tines of a fork, gnocchi paddle or gnocchi basket to form grooves. Toss with flour and place in a single layer on a floured baking sheet. Repeat with remaining dough.

4

To make the sauce, heat a generous drizzle of oil in a large skillet over medium-high heat and cook tomatoes and garlic for about 4 minutes, or until soft. Add parsley, oregano and hot pepper flakes. Cook for about 5 minutes or until softened and thickened slightly. Add salt to taste and if you like, finish with a big knob of butter.

5

In a large pot of boiling salted water, cook about half the gnocchi at a time for about 5 minutes, or until they float to the top and are tender throughout. Remove from the pot with a slotted spoon and put them directly into the sauce in the skillet, and stir to coat. Serve topped with Parmesan cheese.

Emily’s Ricotta Gnocchi with Bruschetta Sauce
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4 comments on “Emily’s Ricotta Gnocchi with Bruschetta Sauce

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