Ricotta Gnocchi with Olives, Capers & Tomatoes

Name: Ricotta Gnocchi with Olives, Capers & Tomatoes
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tbsp. cold unsalted butter, cubed; ¾ cup green Castelvetrano or Gaeta olives, pitted and halved; 1 bay leaf; 2 lb. Yukon gold potatoes, scrubbed; 7 tbsp. homemade or store-bought ricotta; ¼ cup capers, drained, rinsed, and coarsely chopped; 4 cloves garlic, finely chopped; ½ tsp. chile flakes; 2 tsp. kosher salt; Kosher salt and freshly ground black pepper, to taste; 1 sprig fresh rosemary; 1 yellow onion, finely chopped; 2 tbsp. coarsely chopped fresh oregano; 2 28-oz. cans whole peeled tomatoes, crushed by hand; 1⅔ cups flour, plus more for dusting; 2 eggs, lightly beaten; ⅓ cup finely grated Grana Padano, plus more for serving; 2 tbsp. extra-virgin olive oil, plus more for drizzling

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Classic gnocchi contain just flour and potato, but in this recipe from chef Jenn Louis, adding ricotta and eggs to the dough results in a richer, smoother, more luxurious dumpling. Olives, capers, and Grana Padano flavor the slowly simmered tomato sauce that dresses this ultimate comfort food.

Ingredients

For the Gnocchi

2 lb. Yukon gold potatoes, scrubbed
1⅔ cups flour, plus more for dusting
7

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Make the gnocchi: Add potatoes to a 4-qt. saucepan of boiling water. Reduce heat to medium-high and simmer until potatoes are tender, 25–30 minutes; drain. When potatoes are cool enough to handle, peel and pass through a potato ricer into a bowl. Add flour, ricotta, salt, and eg