Sunday Tomato Ricotta Gnocchi
Highlighted under: Traditional Comfort Food Inspiration
I love creating dishes that burst with flavor, and this Sunday Tomato Ricotta Gnocchi is one of my favorites. The combination of creamy ricotta with fresh tomatoes really elevates the humble gnocchi. Each bite is like a taste of Italy right in my kitchen. I find that making this dish on Sundays not only helps me unwind after a busy week but also transforms my dining table into something special that everyone enjoys. It’s a hit, whether for family or a gathering of friends.
When I first experimented with gnocchi, I was amazed at how easy it was to make from scratch. The process allows me to adjust the flavors to my liking, especially by incorporating fresh herbs. For this Sunday dish, I chose a vibrant mix of cherry tomatoes and rich ricotta, which not only adds creaminess but also a delightful tang. Trust me, using fresh ingredients makes all the difference!
One tip I can share is to ensure your gnocchi is pillowy-soft without being too wet, which can be tricky. I learned that lightly dusting with flour keeps them from sticking while cooking, resulting in the perfect texture. It’s become a Sunday ritual I look forward to each week!
Why You'll Love This Recipe
- Creamy ricotta enriching the gnocchi for a comforting meal
- Bursting with fresh tomato flavors for a vibrant dish
- Perfect for cozy Sunday dinners with family and friends
Understanding the Ingredients
The heart of this Sunday Tomato Ricotta Gnocchi lies in the quality of the ricotta cheese. Look for fresh, whole-milk ricotta for a creamier texture and rich flavor. Store-bought varieties can work, but avoid those that are overly dry. A small batch of homemade ricotta can make a world of difference, adding a delicate richness that elevates the dish.
Fresh cherry tomatoes are essential in the sauce, providing sweetness and vibrant color. If you're not able to get fresh tomatoes, you could substitute them with canned diced tomatoes. However, make sure to drain them well to avoid excess moisture, which could dilute the sauce’s flavor. For a premium touch, consider roasting the cherry tomatoes before adding them to the sauce for a deeper flavor.
Perfecting Your Gnocchi
When making the gnocchi, be cautious not to overwork the dough. Over-mixing can lead to tough gnocchi instead of the soft, pillowy texture you desire. It’s okay if your dough is a bit sticky; just dust your working surface and hands with flour to manage it without incorporating too much additional flour.
Shaping the gnocchi correctly is crucial for not only aesthetics but also for cooking. When cutting the dough into pieces, aim for uniformity; this ensures even cooking. Using the back of a fork to create ridges not only adds visual appeal but also helps the sauce cling to each piece, delivering flavor in every bite.
Serving Suggestions and Storage
To present your Sunday Tomato Ricotta Gnocchi beautifully, I recommend serving it with a sprinkle of fresh basil and a drizzle of good-quality olive oil for that restaurant-style finish. Pair it with a crisp green salad and a light wine, like a Pinot Grigio, to balance the creaminess of the dish.
If you want to prepare this meal ahead of time, you can make the gnocchi and freeze them before cooking. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a bag. They can be cooked directly from frozen; just add an additional minute or two to the boiling time. Leftover sauce can be stored in the fridge for up to three days and reheated gently on the stove.
Ingredients
Gather these ingredients before you start cooking:
For the Gnocchi:
- 2 cups ricotta cheese
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
For the Tomato Sauce:
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Make sure to prepare everything ahead to streamline your cooking!
Instructions
Follow these steps to create your Gnocchi:
Make the Gnocchi Dough
In a large bowl, combine ricotta, flour, egg, salt, and nutmeg. Mix until a dough forms. Be careful not to overwork it; it should be soft and slightly sticky.
Shape the Gnocchi
Dust a clean surface with flour. Divide the dough into manageable pieces and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water. They are ready when they float to the top, about 2-3 minutes. Remove with a slotted spoon.
Prepare the Tomato Sauce
In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add halved cherry tomatoes, oregano, salt, and pepper. Cook until tomatoes are softened, about 5-7 minutes.
Combine and Serve
Add the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat. Serve warm, garnished with fresh basil.
Enjoy your delightful homemade gnocchi!
Pro Tips
- For extra flavor, feel free to add grated Parmesan cheese to the sauce or directly on top when served. A squeeze of fresh lemon juice can also brighten the dish beautifully.
Troubleshooting Gnocchi
If your gnocchi are falling apart while cooking, this usually indicates that the dough is too moist. A quick fix is to add a little more flour to the dough lightly while kneading, but remember to be cautious of it becoming too dense. Alternatively, ensure that you're gently handling them when placing them in boiling water to maintain their structure.
If you notice your gnocchi turning out gummy, this could be from overcooking. The gnocchi should float to the surface in 2-3 minutes; keep a close eye on them and fish them out promptly when they rise. Also, try to avoid boiling them in a pot that’s too small, as crowding can lead to uneven cooking.
Variations to Try
This dish can be customized in numerous ways. For a twist, consider adding sautéed spinach or other seasonal vegetables to the sauce. You can even replace half of the ricotta with a soft cheese like goat cheese or mascarpone for a different flavor profile that adds richness and creaminess, creating a unique variation of the recipe.
Another delicious option is to incorporate grated cheese, such as Parmesan, directly into the gnocchi dough. This will add a savory saltiness that complements the sweetness of the sauce. Experimenting with different herbs in your tomato sauce, such as fresh thyme or rosemary, can also introduce new flavors to this comforting dish.
Make-Ahead Tips
If you're planning to serve the gnocchi for a special occasion, preparing the dough the day before can save you time. Store it wrapped in plastic wrap in the refrigerator. When ready to cook, let it sit at room temperature for about 30 minutes to make it easier to shape and cut.
For the sauce, you can chop the tomatoes and mince the garlic a few hours ahead. This not only enhances the flavors as they meld but also streamlines the cooking process that day, allowing you to focus on other elements of your meal.
Questions About Recipes
→ Can I use store-bought gnocchi?
Yes, store-bought gnocchi can save time, but I highly recommend trying homemade for the best flavor and texture.
→ How do I store leftovers?
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave.
→ Can I freeze gnocchi?
Absolutely! Place uncooked gnocchi on a baking sheet to freeze, then transfer to a bag once solid. They can be cooked directly from frozen.
→ What can I serve with gnocchi?
Gnocchi pairs beautifully with sautéed greens, a crisp salad, or garlic bread for a complete meal.
Sunday Tomato Ricotta Gnocchi
I love creating dishes that burst with flavor, and this Sunday Tomato Ricotta Gnocchi is one of my favorites. The combination of creamy ricotta with fresh tomatoes really elevates the humble gnocchi. Each bite is like a taste of Italy right in my kitchen. I find that making this dish on Sundays not only helps me unwind after a busy week but also transforms my dining table into something special that everyone enjoys. It’s a hit, whether for family or a gathering of friends.
Created by: Linnea Porter
Recipe Type: Traditional Comfort Food Inspiration
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Gnocchi:
- 2 cups ricotta cheese
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
For the Tomato Sauce:
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
How-To Steps
In a large bowl, combine ricotta, flour, egg, salt, and nutmeg. Mix until a dough forms. Be careful not to overwork it; it should be soft and slightly sticky.
Dust a clean surface with flour. Divide the dough into manageable pieces and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges.
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water. They are ready when they float to the top, about 2-3 minutes. Remove with a slotted spoon.
In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add halved cherry tomatoes, oregano, salt, and pepper. Cook until tomatoes are softened, about 5-7 minutes.
Add the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat. Serve warm, garnished with fresh basil.
Extra Tips
- For extra flavor, feel free to add grated Parmesan cheese to the sauce or directly on top when served. A squeeze of fresh lemon juice can also brighten the dish beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 270mg
- Total Carbohydrates: 46g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 12g