· recipe ·
Ricotta Gnocchi Shakshuka with Feta and Za'atar
An ovenproof skillet lets a gently simmered tomato sauce go straight into the oven for the eggs.
Time and servings
- Prep
- 40 min
- Cook
- 55 min
- Additional
- 20 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 640
- Protein
- 31 g
- Fat
- 33 g
- Carbs
- 59 g
Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
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.
Build the shakshuka sauce
Finely dice the onion and red pepper. Heat the oven to 400°F205°C. Heat the olive oil in an ovenproof skillet and cook both until soft. Thinly slice the garlic, add it with the cumin and paprika for 30 seconds, then stir in the tomatoes and black pepper. Simmer until thick enough for a spoon drawn across the pan to leave a trail, 15 to 18 minutes.
Heat the cooking water
When the sauce is nearly ready and the gnocchi are shaped, bring 3 quarts3 liters of water to a gentle boil. Add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, let them drain well, and fold them through the tomato sauce without crushing them.
Bake the eggs
Make four wide wells in the sauce and crack one egg into each. Bake until the whites are set and the centers reach 160°F71°C, 8 to 12 minutes.
Add the cool finish
Crumble the feta over the hot skillet, sprinkle with the za'atar, and tear the cilantro leaves over the top. Serve promptly so the ricotta gnocchi do not sit in the sauce.
