RICOTTA GNOCCHI WITH ROASTED TOMATO
Categories Mixer Cheese Dairy Tomato Roast Sauté Vegetarian Kid-Friendly Dinner Ricotta Summer Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 (main course) servings
Number Of Ingredients 5
Steps:
- Roast tomatoes:
- Preheat oven to 400°F.
- Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot with 2 tablespoons butter and season well with salt and pepper. Roast in middle of oven until skins are wrinkled and beginning to brown, about 45 minutes. Cool in baking dish.
- Make gnocchi while tomatoes
- Bring a large pot of salted water to a boil.
- Beat together eggs and ricotta in a large bowl with an electric mixer until blended. Stir in flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until combined. (Batter will be soft.)
- Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water. Make 9 more gnocchi.
- Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes. Transfer with a slotted spoon to a platter and cool, covered with damp paper towel. Continue making gnocchi in batches of 10.
- Make sauce and sauté gnocchi:
- When tomatoes are cool enough to handle, peel and seed them over roasting pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium saucepan. Scrape skins, seeds, and any juices from roasting pan into a fine sieve set over saucepan with tomatoes and press on solids in sieve to extract juices. Discard skins and seeds.
- Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat. While tomatoes are coming to a simmer, melt remaining 2 tablespoons butter in a 12-inch nonstick skillet over moderate heat, then cook gnocchi, turning gently, until heated through, 4 to 5 minutes.
- Season gnocchi with salt and pepper and serve with warm tomatoes.
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