Ricotta Gnocchi with Basic Tomato Sauce
The gnocchi recipe is adapted from J. Kenji Lopez-Alt. To achieve the best gnocchi, use a kitchen scale for measurement accuracy.
Ingredients
for the ricotta gnocchi
- 12 ounces ricotta cheese, about 1 1/2 cups
- 1 ounce finely grated Parmesan cheese, about 1/2 cup, plus more for serving
- 4 to 6 ounces all-purpose flour, about 1 cup and more for dusting
- 1 whole egg plus 1 egg yolk
- kosher salt
for the basic tomato sauce
- 1 14.5 ounce can crushed (or diced) tomatoes
- 2 tablespoons diced onion
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1 teaspoon dried oregano,
Instructions
- Line a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
- Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 8 ounces. Reserve excess ricotta for another use. Add Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk to bowl. Season with salt and pepper. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.
- Transfer dough to a lightly floured work surface and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters using a bench scraper (or knife). Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.
- Using your bench scraper (or knife), cut each log into 8 to 10 gnocchi. If you prefer smaller gnocchi cut into smaller, evenly sized bites.
- Transfer gnocchi to a parchment-lined baking sheet dusted in flour. Shake to lightly coat gnocchi and prevent sticking. At this point, gnocchi can be frozen. Transfer baking sheet to freezer until gnocchi are completely frozen, about 30 minutes. Transfer gnocchi to a zipper-lock freezer bag and freeze for up to 2 months. Cook directly from frozen, adding a few minutes to cooking time.
- To cook, bring a large pot of salted water to a boil. Heat sauce in a separate saucepan until hot but not simmering. Add gnocchi to pot, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi and serve tossed in your favorite pasta sauce or other toppings.
for the basic tomato sauce
- Place the tomatoes, onion, butter, salt and oregano into a saucepan and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 20 minutes. Puree with an immersion blender or place in a food processor. If a chunky sauce is preferred, omit this step. Serve warm.
