Potato and ricotta gnocchi with brown butter and cherry tomatoes

Potato and ricotta gnocchi with brown butter and cherry tomatoes

By
From
The Potato Cookbook
Serves
4

This is just the gnocchi recipe you’ve been looking for. The addition of ricotta to the potato makes these gnocchi meltingly tender, and the cherry tomatoes soften into the browned butter for a brighter take on the traditional sauce. Timing is important, so have the sauce ready before you drop the gnocchi into the boiling water.

Ingredients

Quantity Ingredient

For the gnocchi

Quantity Ingredient
3 medium floury potatoes, about 500 grams
1/2 teaspoon salt, for the cooking water
1 large egg plus 1 yolk, whisked
185 grams ricotta
150 grams plain flour, sifted, plus extra for dusting
50 grams freshly grated parmesan cheese
1/4 teaspoon sea salt

For the sauce

Quantity Ingredient
90 grams unsalted butter
500 grams cherry tomatoes, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus extra to serve
1 tablespoon lemon juice
60ml potato cooking water
10 grams fresh basil leaves, torn, plus extra to serve

Method

  1. To start the gnocchi, peel and chop the potatoes into pieces, about 3 cm. Put in a small saucepan with the salt and cover with cold water. Bring to the boil over medium–high heat and cook until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes, reserving 60 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Pass the potato through a ricer or mash very well. Set aside to cool.
  2. While the potatoes are cooking, bring a large saucepan of water to the boil over medium– high heat, ready to cook the gnocchi.
  3. Start the sauce while the potatoes are cooling. Melt the butter in a small frying pan over medium heat. Cook the butter until it starts to brown, about 3 minutes. Stir in the tomatoes, salt and pepper and simmer on medium–low heat until the tomatoes become soft and start to melt into the butter, about 8 minutes. Stir in the lemon juice and 60 ml of the potato cooking water until combined. Taste and add more sea salt and pepper if needed. Reduce the heat to low and stir the sauce occasionally while you make the gnocchi.
  4. While the sauce is simmering, measure 395 grams of the cooked, smooth potato into a large mixing bowl. Pass the ricotta through the ricer (or push it through a sieve) and add to the mixing bowl. Add the flour, 35 grams of the parmesan cheese, the egg mixture and sea salt to the mixing bowl and mix with a spatula or your hand for as short a time as possible, just until the sticky dough starts to come together.
  5. Tip the dough onto a lightly floured work surface and bring together in a rough ball. Divide the dough into 4 pieces and roll each quarter into a long cylinder that’s about the width of your finger. Cut each roll of dough into 2 cm pieces and place them on a lightly floured tray while you roll and slice the remaining dough.
  6. Cook half of the gnocchi in the large saucepan of boiling water over medium–high heat. When they rise to the surface, leave them for 20 seconds and then use a slotted spoon to transfer them to the tomato sauce. Add the basil and turn the gnocchi gently in the sauce. Repeat with the remaining gnocchi.
  7. Transfer to a serving bowl. Garnish with the remaining parmesan, basil and pepper and serve immediately.
Tags:
Potato
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