Ricotta Gnocchi with Three Aromas
This delightful dish, Ricotta Gnocchi with Three Aromas, offers a soft, flavorful twist on the classic gnocchi, blending creamy ricotta with aromatic herbs and a rich, savory tomato sauce. The gnocchi’s lightness, paired with the fragrant pesto, brings a unique taste experience. Perfect for a comforting dinner, this recipe serves 4 and is guaranteed to impress with its balance of fresh flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sheep’s Ricotta | 240g |
| Fine Salt | A pinch |
| Black Pepper | To taste |
| All-Purpose Flour | 50g |
| Egg Yolks | 2 |
| Green Olives | 30g |
| Grana Padano DOP (Grated) | 10g |
| Lemon Zest | 1 |
| Tomato Passata | 150g |
| Extra Virgin Olive Oil | 30g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Garlic | 1 clove |
| Marjoram (Fresh) | 25g |
| Grana Padano DOP (Grated) | 100g |
| Extra Virgin Olive Oil | 100g |
| Salt | To taste |
Instructions
Step 1: Prepare the Gnocchi
- Start by preparing the gnocchi dough. In a large mixing bowl, combine the ricotta with a pinch of salt and black pepper to season it.
- Gradually incorporate the sifted all-purpose flour into the ricotta mixture. Mix thoroughly until you have a smooth, slightly sticky dough.
- Next, add the egg yolks to the dough, mixing them in until fully incorporated.
- Using two spoons, take small portions of the dough (about 20g each) and shape them into oval “quenelle” shapes—almond-like gnocchi. Arrange them carefully on a baking tray lined with parchment paper.
- Repeat until all the dough is shaped, yielding approximately 20 gnocchi.
Step 2: Prepare the Tomato Sauce
- In a high-sided pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove, slightly crushed, until it turns golden.
- Once the garlic is golden, remove it from the oil and discard it.
- Add the tomato passata to the garlic-infused oil and cook over medium heat for about 20 minutes, allowing the sauce to thicken and intensify in flavor.
Step 3: Prepare the Marjoram Pesto
- While the sauce is simmering, prepare the pesto. In a blender or food processor, add the fresh marjoram leaves (washed and dried), grated Grana Padano, and pine nuts.
- Pulse everything until you achieve a smooth, creamy paste.
- Once the pesto is ready, stir it into the tomato sauce. Save a small spoonful of the pesto for garnish later.
Step 4: Cook the Gnocchi
- Bring a large pot of salted water to just below boiling point (simmering). Before the water reaches a rolling boil, carefully add the gnocchi.
- Allow the gnocchi to cook for about 2-3 minutes or until they rise to the surface. This is an indicator that they are ready to be removed from the water.
Step 5: Assemble the Dish
- Gently toss the cooked gnocchi into the warm tomato sauce with pesto, ensuring each piece is coated in the rich, fragrant sauce.
- Once combined, plate the gnocchi, topping each serving with a little of the reserved pesto and finely chopped green olives for added flavor.
Step 6: Serve
Serve immediately, enjoying the delicate texture of the gnocchi, the depth of the tomato sauce, and the aromatic marjoram pesto. This dish pairs wonderfully with a light salad or some crusty bread to soak up the delicious sauce.
Tips for the Perfect Gnocchi:
- Ricotta Quality: For the best texture, use fresh, well-drained sheep’s ricotta. If it’s too watery, your dough may become too soft to shape properly.
- Handling the Dough: The dough should remain soft and slightly sticky, so avoid adding too much flour. A light hand during the shaping process will help maintain the gnocchi’s delicate texture.
- Pesto Variations: You can experiment by adding other herbs like basil or thyme to the pesto, depending on your preferences.
Enjoy this Ricotta Gnocchi with Three Aromas, a beautifully aromatic dish perfect for a comforting, flavorful meal that highlights simple ingredients elevated by a unique combination of tastes!
