This recipe is best with
Recipe Ingredient
- 2lb (1kg) ricotta (preferably buffalo)
- 1 egg, plus 1 egg yolk
- 2/3 cup (150ml) all-purpose flour, plus additional for dusting
- 1/2tbsp kosher salt
- 1/4 tsp black pepper
- Grated zest of 1/2 lemon
- 1 batch heirloom tomato sauce
- 2 tbsp butter, preferably whipped
- 1 top-quality burrata (about 8 oz/250g)
- 2 tbsp fine olive oil
- 12 basil leaves, torn
Instructions
- To make the gnocchi, rinse a cheesecloth under cold running water, then squeeze it dry and line a large strainer with it. Place the strainer over a bowl and add the ricotta. Then cover and
- refrigerate overnight.
- The next day, discard the drained liquid, wipe the bowl dry and tip in the thickened ricotta. Press down on the centre of the mound to form a well.
- Add the egg and egg yolk and gently mix it into the ricotta with your hands, lifting the mixture then letting it tumble between your fingers.
- Sift the flour over the mixture, then add the salt, pepper, and lemon zest; gently mix together, if it feels wet and sticky, add more flour.
- Flour a work surface then roll the dough into a log about 2.5cm wide, working in batches. Flour a knife and trim the end of the log at an angle. Maintaining that angle cut the roll into equal pieces about 2.5cm long. Then transfer the gnocchi to a lightly floured baking sheet.
- Bring a large pot of salted water to a vigorous boil. Add the gnocchi and stir very gently to prevent them from sticking. After about 2 minutes, when the gnocchi floats to the surface, remove them with a slotted spoon to a lightly oiled baking sheet to cool.
- To make the tomato sauce, blanch the tomatoes for 60 seconds then shock them in ice water and peel.
- Quarter them and remove their cores and seeds. Set the tomatoes aside.
- In a sauté pan over medium heat, sweat the onion in the olive oil until it becomes translucent. Add the garlic, stir for one minute, then deglaze with the white wine.
- When the wine is reduced, add the tomatoes and simmer for no more than 7 minutes, breaking their flesh apart with a wooden spoon as they cook.
- Add the basil and season lightly.
- To assemble, use either a large skillet or sauté pan on medium-high heat, bring the tomato sauce to a simmer. Add the cooled gnocchi and stir very gently to cover them with the sauce.
- Once heated, gently stir in the butter and divide the gnocchi and sauce among warm plates or pasta bowls.
- Tear the burrata into bite-sized pieces and then divide equally them among the servings.
- Garnish each plate with a drizzle of olive oil and scatter with basil.
- Substitution: If you are unable to get burrata, then substitute it with 1 cup of freshly grated Parmigiano-Reggiano or Pecorino Romano.
