"Your new favorite comfort dish, with light & fluffy homemade ricotta gnocchi bathing in a robust & flavorful Roasted Red Pepper Tomato Sauce. It’s the perfect combination of rich & savory, paired with a sweet basil & creamy ricotta topping! Shop Tuttorosso Tomatoes at a store near you: ff.recipes/find-tuttorosso-fy2024"
Ricotta Gnocchi with Roasted Red Pepper Tomato Sauce
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Indulge in the ultimate comfort food experience with these pillowy homemade ricotta gnocchi drenched in a robust Roasted Red Pepper Tomato Sauce. Topped with creamy ricotta and fragrant basil, it's a symphony of flavors that will leave you craving more.
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- Recipe Card
Prep time: 40mins
Cook time: 20mins
Serves or Makes: 4 servings
Recipe Card
ingredients
For the roasted red pepper tomato sauce
- 1/2 white onion, quartered
- 1 red bell pepper, quartered
- 2 tablespoons olive oil
- 1 (15 ounce) can Tuttorosso Classic Crushed Tomatoes with Roasted Garlic
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated parmigiano reggiano cheese
- Fresh basil, for serving
- Ricotta cheese, for serving
ingredients
For the ricotta gnocchi
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 3/4 cup "00" flour (or all-purpose flour), plus extra for kneading
Method
To prep the roasted red pepper mixture:
Step 1
Preheat the oven to 425°F.
Step 2
Place the white onion and red bell pepper in an oven-safe dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Step 3
Roast in the preheated oven for 35-40 minutes, until the vegetables are soft and the edges are caramelized.
Step 4
Once roasted, let the vegetables cool, then transfer them to a blender and blend until smooth. Set aside.
To make the ricotta gnocchi:
Step 1
In a bowl, combine ricotta, egg, grated Parmesan, and salt. Mix until well combined.
Step 2
Gradually add the flour, folding it into the ricotta mixture until fully incorporated.
Step 3
Transfer the dough onto a lightly floured surface and knead gently, adding more flour if necessary to prevent sticking. Form the dough into a ball.
Step 4
Divide the dough in half and roll each half into a 1-inch rope. Cut the ropes into 1-inch pieces. Optionally, create ridges on the gnocchi using a fork or gnocchi board. If making ahead, freeze the gnocchi until ready to cook (do not thaw).
To make the roasted red pepper tomato sauce:
Step 1
Bring a large pot of salted water to a boil for the gnocchi.
Step 2
In a separate pan, heat olive oil over medium heat.
Step 3
Add the Tuttorosso Classic Crushed Tomatoes with Roasted Garlic and simmer for 3 minutes.
Step 4
Stir in the blended roasted red pepper and onion mixture, and let it simmer together for another 3 minutes.
Step 5
Pour in the heavy cream, salt, and pepper, mixing until well combined. Simmer for an additional 2-3 minutes.
Step 6
Stir in the butter and half of the grated Parmigiano Reggiano until melted and fully incorporated into the sauce. Let it simmer for 5 minutes while you cook the gnocchi.
Step 7
Cook the ricotta gnocchi in the boiling salted water until they float to the surface. Using a slotted spoon, transfer the gnocchi to the sauce.
Step 8
Gently mix the gnocchi into the sauce until fully coated. Simmer together for another 2-3 minutes.
Step 9
Serve the gnocchi topped with the remaining grated Parmigiano Reggiano, dollops of ricotta, and fresh basil leaves.