Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 2-4 servings
16 oz. whole milk ricotta, strained
3/4 cup ‘00’ flour
3/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
1/2 cup basil chiffonade
2 pints cherry tomatoes
10-ish garlic cloves
1/4 cup extra virgin olive oil
Sea salt to taste
Parmigiano Reggiano, shaved
To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for 1 hour to squeeze out all excess liquids.
Preheat the oven to 400°F.
Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30-40 minutes while making the gnocchi.
Bring a large pot of water to a boil.
Meanwhile, add the strained ricotta, egg yolks, flour, Parmigiano, salt and basil to a large mixing bowl. Use hands or a spatula to mix well.
Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi.
Once the water comes to a boil, add plenty of salt. Cook the gnocchi until they float to the top, about 2-3 minutes.
Strain and add to a large sauté pan along with the roasted cherry tomatoes. Toss over medium-low heat.
Plate and top with shaved Parmigiano and basil.