She Strengthens

Summer’s Sweetest Delight: Ricotta Gnocchi with Cherry Tomato Pomodoro

A Match Made in Heaven

When summer arrives, tomatoes are abundant and ripe for the picking. This season, treat yourself to a culinary masterpiece that combines the sweetness of cherry tomatoes with the pillowy softness of ricotta gnocchi.

The Perfect Pairing

This indulgent dish is sure to please both kids and adults alike. The silky texture of the cherry tomato pomodoro sauce complements the light, airy gnocchi perfectly, creating a truly unforgettable dining experience.

Ricotta Gnocchi Recipe

To make the gnocchi, start by spreading ½ cup of all-purpose flour on a work surface in a 9-inch circle. Crumble 1 pound of strained ricotta cheese over the flour, followed by another ½ cup of flour. Sprinkle with kosher salt and freshly grated nutmeg. Use your fingertips to gently gather the ricotta, incorporating the flour as you go, until a mound forms with a volcano-shaped well in the center.

The Assembly

Pour three-fourths of a lightly beaten egg into the well, and use a fork to combine the dough and egg until a rough mass forms. Gently fold the mass with a bench scraper until it comes together, then knead until smooth, adding up to an additional ¼ cup of flour as needed. Wrap the dough in plastic wrap and let rest for 20 minutes. Unwrap, shape into a 1-inch thick disk, and cut into six strips. Roll each strip into a log, cut into 1-inch segments, and press each one into the tines of a fork. Transfer to a baking sheet and dust with additional flour.

Cherry Tomato Pomodoro Recipe

In a medium saucepan, combine 2 pints of cherry tomatoes, ¼ cup of extra-virgin olive oil, and 1 teaspoon of kosher salt. Cook over medium heat, stirring occasionally, until the tomatoes burst and release their liquid. Simmer until thickened, about 30 minutes. Pass the sauce through a food mill into a large frying pan, and season with 1 teaspoon of dried oregano, crushed red pepper flakes, and fresh basil leaves. Continue to simmer for 5-10 minutes to meld the flavors.

The Final Touches

Bring an extra-large pot of salted water to a boil, and cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi to the pan with the sauce and toss gently. Serve immediately, drizzling with best-quality olive oil and offering Parmesan cheese at the table.