easy, 4-ingredient ricotta gnocchi with a classic pomodoro sauce & herb oil
12 sage leaves, finely chopped
1 large rosemary sprig, stemmed and finely chopped
1 ½ cups packed parsley leaves, finely chopped
½ cup + 1 tbsp olive oil
olive oil, as needed
1 onion, diced
4 cloves garlic, minced
2 (14 oz) cans Mutti Cherry Tomatoes
1 large sprig of sage
1 cup “pasta water” (from the gnocchi)
2 tbsp butter
kosher salt, as needed
freshly cracked black pepper, as needed
1 (15 oz) tub whole milk ricotta cheese
1 cup grated parmesan cheese
1 cup all-purpose flour (plus more for rolling)
shaved parmesan cheese, to garnish
Combine the herbs and oil in a small bowl. Mix well.
Let sit for 30 minutes at room temperature, or until ready to serve.
Heat a large, heavy-bottom pot over medium heat. Add enough olive oil to generously coat the bottom of the pan. Add the onions. Sauté for about 10-12 minutes until tender and slightly caramelized. Season with a pinch of salt.
Stir in the garlic. Cook for another minute or so.
Add the tomatoes and sprig of sage. Bring to a simmer. Reduce the heat to low and cook for about 25 minutes, stirring often.
Discard the sage. Ladle the hot sauce into a blender and blend for 90 seconds until smooth. Transfer the sauce back to the pot. Keep warm if needed.
Right before serving, whisk in 1 cup of “pasta water” from cooking the gnocchi (below) to loosen the sauce. Let cook over low heat for about 3 minutes. Stir in the butter and let melt.
Taste the sauce and season with salt and pepper as needed.
Meanwhile, as the sauce cooks, start the gnocchi by bringing a large pot of salted water to a boil.
In a mixing bowl, beat the eggs. Whisk in the ricotta cheese until smooth. Then, whisk in the grated parmesan.
Add the flour to the bowl. Use a wooden spoon to incorporate it. Do not over stir. Stop just when all of the flour is absorbed and the dough comes together. It will be rather sticky.
Keep a bowl of flour to the side in order to continually dust your hands while rolling the gnocchi. Pinch off a small piece of dough, about a tablespoon or so, and gently roll between your palms to form a ball. Then, roll slightly back and forth to create a football shape. Place the gnocchi on a floured plate or sheet pan. Repeat with the remaining dough.
Once all of the gnocchi have been formed, work in batches to boil them in the salted water. When the gnocchi float to the top, after about 3-3 ½ minutes, they’re done. Use a slotted spoon to transfer them to a plate.
Save some of the cooking water to finish the pomodoro sauce (above).
Gently toss the gnocchi with the sauce. Serve it with the herb oil over top, along with shaved parmesan and freshly cracked black pepper.