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Ricotta Gnocchi in a Sun-dried Tomato & Garlic Cream Sauce

Difficulty Level: Moderate

Prep Time: 2 hours

Cook Time: 30 minutes

Serving Size: 2-4 servings


Ricotta Gnocchi:

  • 16 oz. whole milk ricotta, strained

  • 3/4 cup ‘00’ flour

  • 3/4 cup Parmigiano Reggiano, grated

  • 2 egg yolks

  • 1/4 tsp. salt

Sun-dried Tomato & Garlic Cream Sauce:

  • 6 garlic cloves, minced

  • 2 tbsp. salted butter

  • 1 ½ cup heavy cream

  • 1 cup semi-dried tomatoes, chopped

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Salt to taste


Ricotta Gnocchi:

  1. 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 a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.

  2. Add the strained ricotta, egg yolks, flour, Parmigiano and salt to a mixing bowl. Use hands to mix well.

  3. Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi.

  4. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes.

Sun-dried Tomato & Garlic Cream Sauce:

  1. In a heavy-bottomed pot over medium-low heat, melt butter and sauté minced garlic for 1-2 minutes, until fragrant.

  2. Stir in heavy cream and let simmer over low heat for 4-5 minutes to reduce.

  3. Stir in the semi-dried tomatoes and let simmer for 2-3 minutes until the sauce begins to turn pink in color.

  4. Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano to taste.

  5. Once the gnocchi has finished cooking, strain and reserve 1/2 cup pasta water. Add the gnocchi directly to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss over high heat. Add more pasta water as needed.

  6. Plate and top with grated Parmigiano and serve!

Tip: For an extra smooth, creamy consistency, add the sauce to a blender before tossing it with the pasta.'


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