Tomato-Basil Gnocchi

Name: Tomato-Basil Gnocchi
Total time: 40 min
Yield: 6
Ingredients: 1 lb. fresh ricotta cheese; 1 large egg yolk; 1 1/4 c. all-purpose flour, plus more for rolling; 2 tbsp. freshly grated Parmesan, plus more for serving; 1/2 c. fresh basil, roughly chopped; 1/4 tsp. ground nutmeg; Kosher salt; pepper; 3 tbsp. olive oil; 2 cloves garlic, sliced; 3 anchovies; 3 c. cherry tomatoes, halved; 1/4 c. Fresh basil leaves, torn

By The Good Housekeeping Test KitchenPublished: Feb 22, 2018

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Mike Garten

Yields:

Total Time:

40 mins

Doughy dumplings made with cheese and herbs? Now we're talking.

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Ingredients

Gnocchi

1 lb. fresh ricotta cheese
1 large egg yolk
1 1/4 cups all-purpose flour, plus more for rolling
2 Tbsp. freshly grated Parmesan, plus more for serving
1/2 cup fresh basil, roughly chopped
1/4 tsp. ground nutmeg
Kosher salt
pepper

Sauce

3 Tbsp. olive oil
2 cloves garlic, sliced
3 anchovies
3 cups cherry tomatoes, halved
1/4 cup Fresh basil leaves, torn

Directions

1. Step 1In large bowl, combine ricotta and egg yolk. Add 1 cup flour, Parmesan, basil, nutmeg and 1/4 teaspoon each salt and pepper. Fold together to make a soft but not sticky dough; do not overmix. Add remaining 1/4 cup flour as needed.
2. Step 2Lightly flour large baking sheet. Divide ricotta mixture in 4. Working with 1 portion at a time with lightly floured hands, roll gnocchi into 1-inch-wide logs (about 8 inches long); transfer to prepared baking sheet and refrigerate, covered loosely with plastic wrap, 30 minutes.
3. Step 3Meanwhile, make sauce: Heat large skillet on medium-low and cook oil, garlic and anchovies until anchovies start to dissolve and garlic starts to turn golden brown, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes just start to break down, 3 to 4 minutes. Remove from heat and stir in pinch salt, 1/4 teaspoon pepper and basil.
4. Step 4Cut gnocchi into 1-inch pieces. Bring large pot of water to a boil; add 1 tablespoon salt. Add gnocchi and cook until all have risen to surface, 2 to 3 minutes, then cook 1 minute more. Using a large slotted spoon, transfer gnocchi to skillet with tomatoes, gently tossing to coat. Sprinkle with grated Parmesan if desired.