Name: Ricotta Gnocchi with Cherry Tomato Pomodoro
Yield: Serves 6
Cuisine: American
Ingredients: 1 lb [455 g] strained ricotta cheese; 1½ cups [180 g] all-purpose flour, plus more for dusting; ¼ cup [60 ml] extra-virgin olive oil; Pinch of crushed red peppers flakes; Pinch of kosher salt; 1 tsp dried oregano, preferably Sicilian; 1 tsp kosher salt; Pinch of freshly grated nutmeg; 1 egg, lightly beaten; 2 pt [760 g] cherry tomatoes, stemmed; Best-quality olive oil for drizzling; Freshly grated Parmesan cheese for serving; ½ bunch fresh basil, leaves only

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This tomato sauce made from extra-sweet cherry tomatoes is slightly indulgent but still doable in summer, when tomatoes are everywhere and growing out of control. The sauce takes on a silky texture that complements the pillowy texture of the ricotta gnocchi very well. This seems to be a dish that pleases young children as much as more astute diners.