Ricotta Gnocchi, Pomodorini - LIVE

Ricotta Gnocchi Pomodoro

INGREDIENTS:
15oz ricotta
2 egg
1 3/4C AP Flour + another 1/2 cup for dusting and adjustments.
5 garlic cloves, halved
3TBSP Olive oil
1 pint of cherry tomatoes (halved)
red pepper flakes

EQUIPMENT:
medium mixing bowl
large pot for boiling water
sauté pan with a lid
rubber spatula for scraping
clean rag
slotted spoon

STEPS:
1: Add the egg and ricotta in the mixing bowl, use the spatula to combine them well. Add the flour and mix just until combined, try not to over work the mixture, this should take less than a minute. Form a 1/2” high pancake, sprinkle with flour and cover with a clean rag while you make the sauce

2: In the sauté pan over medium high heat add the oil, the garlic cloves, red pepper to taste and a pinch of salt. Angle the pan to fully submerge the cloves in the oil, keep them moving and sizzling. Once you see some color (3-5 minutes) add the Tomatoes and about a 1/4C of water, beer or wine. Cover and reduce the heat to achieve a light simmer.

3: Sprinkle your work surface with a little flour, cut the pancake into strips - start with one piece. roll it into a rope about the thickness of a finger. Using the table knife cut pieces from the rope about 1/2 inch long. Repeat with all gnocchi and continue through the remaining dough.

4: Bring a pot of water to the boil

5: Salt the boiling water, swirl the water the slotted spoon and add the gnocchi, they will float to the top when ready.

6: Remove the gnocchi from water and add to sauté pan with the sauce stir to combine. Finish with a grating of parmigiano reggiano and a little more olive oil.