Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce

I’ve been known to make my fair share of gnocchi, both the potato and other vegetable kind. This weekend, I set my sights on a ricotta version. Gnocchi, for those that aren’t familiar, are basically little Italian balls of dough made from cheeses, starchy vegetables, and flour. They’re eaten as the pasta dish (as in the first plate, before the meat or fish) in typical Italian meals.

The key to good gnocchi is using just enough flour to hold the dumpling together, but not over doing it. The less flour you can use, the lighter and fluffier your dumpling will be. Imagine biting into a little pillow of ricotta. That’s what these gnocchi taste like. Gnocchi are also surprisingly easy to make. In a single bowl, you’ll mix together the dough. You’ll roll them out on a floured surface into logs, then cut them to size. These dumplings get boiled in salty water until they float, and then they’re ready to eat.

I made a simple anchovy and tomato sauce to go along with these, the anchovies melt into the sauce and creates an incredible umami flavor, but you can certainly make them with any sauce you like..

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How to make Gnocchi al Pomodoro e Acciughe: Ricotta Gnocchi with Tomato Anchovy Sauce

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Make the Gnocchi Dough

Drain the ricotta in a fine-mesh strainer for 15-20 minutes if it seems watery. Press gently to remove excess moisture.

In a large bowl, combine the drained ricotta, Parmesan, chives, salt, and nutmeg. Mix well. Make a well in the center and crack the egg into it. Mix until fully combined and smooth.

Add 1 1/4 cups flour and mix gently with a fork until the dough just comes together. It should be soft and slightly sticky but hold its shape. If it’s too wet to handle, add the remaining 1/4 cup flour a tablespoon at a time. Don’t overwork the dough.

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Shape the Gnocchi

Generously flour a large cutting board or work surface. Divide the dough into 6 equal portions. Working with one portion at a time (keep the rest covered), roll it into a log about 3/4 to 1 inch thick. If the dough sticks, dust with more flour.

Cut each log into 1-inch pieces. Place the pieces cut-side down on a well-floured surface. Press each piece gently with the tines of a fork to create ridges, or leave them as pillows. Transfer shaped gnocchi to a floured baking sheet in a single layer.

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Make the Sauce

Heat the olive oil in a large skillet or saucepan over medium heat. Add the anchovies and cook, stirring and mashing them with a wooden spoon, until they dissolve into the oil, about 3-4 minutes. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.

Pour in the white wine and simmer for 4-5 minutes until reduced by half. Add the chopped tomatoes and their juices. Season with a pinch of salt and black pepper.

Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down. Taste and adjust seasoning.

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Cook the Gnocchi

Bring a large pot of generously salted water to a boil. Working in batches to avoid crowding, add the gnocchi. They’ll sink at first, then float to the surface after 1-2 minutes.

Let them cook for another 30 seconds after floating, then remove with a slotted spoon and transfer directly to the sauce.

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Finish and Serve

Add the cooked gnocchi to the sauce and toss gently over medium heat for 1-2 minutes to coat. If the sauce seems too thick, add a splash of the gnocchi cooking water to loosen it.

Divide among bowls and top with torn basil leaves and extra Parmesan.

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Recipe Notes

Drain the Ricotta: Wet ricotta means you’ll need more flour, which makes dense gnocchi. Let it drain for at least 15 minutes, or press it through cheesecloth to remove extra moisture.

Flour Amount: The exact amount depends on your ricotta’s moisture content. Start with less flour and add more only if needed. The dough should be soft and slightly tacky.

Don’t Overwork: Mix just until combined. Overworking develops gluten and makes tough gnocchi.

Fresh vs Canned Tomatoes: Fresh ripe tomatoes are best in summer. Off-season, use one 28-oz can of whole peeled tomatoes, crushed by hand.

Anchovy-Free Version: Skip the anchovies for vegetarian gnocchi. Add an extra tablespoon of olive oil and a pinch of salt to compensate for the umami (it will not be as deeply flavored though, so consider adding some MSG too).

Make Ahead: Shape the gnocchi and freeze them on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time. The sauce keeps for 3 days in the fridge.

Alternative Sauces: Brown butter with sage and Parmesan, pesto with pine nuts, or a simple garlic and olive oil sauce all work beautifully.

Fork Ridges: The ridges aren’t just decorative. They help sauce cling to the gnocchi. If you skip them, toss the gnocchi in the sauce a bit longer.

Testing Doneness: Cook one gnocco first to test. If it falls apart, add a bit more flour to the remaining dough.

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Print

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If you liked this, you are going to love these favorite gnocchi recipes:

Cauliflower Gnocchi with Pea Pesto

Creamy Lobster Gnocchi Mac and Cheese

Gnocchi Bolognese

Gnocchi All’Arrabbiata

Creamy Mushroom Florentine with Gnocchi

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