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

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

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