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Dan Richer’s Ricotta Gnocchi with Tomato, Basil, and Mozzarella

Dan Richer
Servings 6

Ingredients
  

  • 16 ounces ricotta cheese preferably hand-dipped
  • 2 eggs
  • 150 grams all-purpose flour about a cup plus a tablespoon, plus more for dusting
  • About two cups 280 grams rice flour, for dusting the gnocchi
  • 25 grams kosher salt about 2½ tablespoons, plus a pinch more for the sauce
  • ¼ cup extra virgin olive oil plus more for drizzling
  • 24 ounces canned whole plum tomatoes crushed by hand or in a food mill (recommended brand: Bianco DiNapoli)
  • 6 ounces fresh mozzarella cheese
  • 12 fresh basil leaves
  • 6 tablespoons grated Parmigiano-Reggiano cheese

Instructions
 

  • ► Bring six quarts of water to a boil in a large pot.
  • ► While water is heating, add ricotta, eggs, and all-purpose flour to a large mixing bowl. Use a spoon to slowly mix together, letting the starch slowly hydrate, until dough is a thick, sticky, homogeneous mass.
  • ►Dust a work surface with more all-purpose flour. Scoop about 1/6 of the dough onto the surface, sprinkle flour on top of the dough, and use your hands to gently roll into a long rope, approximately ½-inch-wide. Use a bench knife or dough scraper to cut the dough into ½-inch-long square pieces.
  • ► Dust a rimmed baking sheet with rice flour. Transfer gnocchi to baking sheet and dust thoroughly with rice flour. Repeat with remaining dough.
  • ►Place a large bowl of ice next to the stove.
  • ► When water comes to a boil, add salt. Use the bench knife or dough scraper to transfer about half the gnocchi to the water. Gnocchi will sink, then float as the water comes back to a boil. After the gnocchi begin to float, boil for one minute, then use a slotted spoon to transfer gnocchi to ice water bath. Repeat with remaining gnocchi.
  • ►Add olive oil, crushed tomatoes, and a pinch of salt to a large pan or pot and set over medium heat. Bring sauce to a boil, then reduce heat and simmer for three minutes.
  • ►Use a slotted spoon to remove gnocchi from the water bath, shaking off excess water, and add to the sauce. Toss, and simmer for three more minutes so that gnocchi can absorb the sauce.
  • ►Tear small pieces of mozzarella directly into the pan and mix. Add basil.
  • ►Divide among six bowls. Sprinkle 1 tablespoon Parmigiano-Reggiano on each serving, and drizzle with olive oil.