· recipe ·
Gnocchi with Red Sauce, Herbed Ricotta and Crispy Crumbs
Cool ricotta and dry toasted crumbs offer two different contrasts to warm tomato sauce. Adding them at the table keeps the cheese creamy and the panko crisp.
Time and servings
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 19 g
- Fat
- 20 g
- Carbs
- 90 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Reduce the red sauce
Thinly slice three garlic cloves. Warm 2 tablespoons30 ml olive oil over medium heat, cook the garlic for 30 seconds, then add the crushed tomatoes and half the black pepper. Simmer until the sauce coats the back of a spoon.
Mix the herbed ricotta
While the red sauce simmers, tear the basil. Stir half of it and the remaining black pepper into the ricotta, leaving visible green flecks. Keep the mixture cool until serving.
Toast the crumbs
Finely grate the remaining garlic clove. Warm the remaining olive oil over medium heat, add the breadcrumbs and garlic, and stir until the crumbs are dry, crisp, and evenly golden. Transfer them immediately to a plate.
Heat the cooking water
Once the crumbs are toasted, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil while the red sauce finishes simmering.
Poach and sauce the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and fold them directly into the red sauce.
Keep the textures separate
Spoon the sauced gnocchi into bowls. Add cool ricotta in distinct spoonfuls, then scatter the crisp crumbs and remaining basil over the top immediately before serving.
