Ricotta Gnocchi
with Bacon & Tomato Sauce
Even though I would never claim to be a pasta master, this super simple recipe for airy gnocchi in a rich tomato sauce is one that always seems to be very well received. The sauce works with any pasta, and indeed the pasta works with any sauce.
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And if you'd like to make your own ricotta, you can also check out my simple recipe for making it.
Ricotta Gnocchi Recipe
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(Serves About 4)
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Ingredients​
For the Gnocchi:
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1 Cup Whole Milk Ricotta
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1 Cup All-Purpose Flour (Plus More for Flouring the Board while Rolling)
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½ Cup Parmesan Cheese (Shredded)
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2 Whole Eggs
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I Lemon (Zest Only)
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½ Teaspoon Kosher Salt
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½ Teaspoon Ground Black Pepper
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For The Sauce:
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1/2 Cup Pancetta Strips or Good Quality Bacon (Cut into Lardons)
- 3 Tablespoons Olive Oil
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1 Sweet Onion (Diced)
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1 Teaspoon Kosher Salt
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1 Teaspoon Ground Black Pepper
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3 Cloves Garlic (Minced)
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1 Teaspoon Red Chili Pepper Flakes
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1 x 24-oz Can Whole Tomatoes (Hand Crushed)
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1 Tablespoon Balsamic Vinegar
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¼ Cup Basil Leaves​
Instructions​
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​For the Gnocchi:
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Strain the ricotta overnight in a strainer over a bowl to remove excess liquid.
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Add the ricotta to a bowl.
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Add the remaining gnocchi ingredients.
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Bring together gently with a spoon until the ingredients slowly begin to form into a loose dough.
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Add a little flour to a board and turn the dough on to the board.
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Gently work the dough until it begins to form a smooth dough. This usually takes about 2-3 minutes. Be careful not to over work the dough or your gnocchi will be tough.
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Place the dough in some plastic wrap and place in the refrigerator for 30 minutes.
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When ready to cook, remove the dough from the refrigerator and place back on a floured board.
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Portion the dough into four portions.
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While rolling one portion, make sure to keep the other portions under a damp kitchen towel so they won’t dry out.
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Roll each portion into a thin log, and cut, using a sharp knife, into traditional gnocchi shape.
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Place each gnocchi on a sheet tray lined with parchment paper sprinkled with a little flour.
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When ready to cook, bring a large pot of salted water to a boil and cook the gnocchi in batches (so the water doesn’t cool down).
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The gnocchi are done when they come to the surface.
For the Sauce:
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Fry the pancetta in a large frying pan.
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When cooked, remove the pancetta, and most of the oil it has released, leaving some in there for flavor.
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Add the three tablespoons of olive oil and heat to a medium heat.
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Add the sweet onion and season with half of the salt and pepper.
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Cook the onion for 3-4 minutes.
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Add the garlic and the red chili pepper flakes and combine well.
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Cook the mixture for 2-3 minutes.
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Add the tomatoes and the balsamic vinegar.
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Cook for 10-15 minutes.
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Add the basil leaves and check the seasoning, adding more salt and pepper for taste.
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Remember, before adding pasta to the sauce, add some of the pasta water. The starch of that will help the sauce thicken and cling to the pasta.