Ricotta Gnocchi with Roasted Red Pepper Tomato Sauce

40 minutes Prep Time
20 minutes Cook Time
4 Servings

Your new favorite comfort dish, with light & fluffy homemade ricotta gnocchi, bathing in a robust and flavorful Roasted Red Pepper Tomato Sauce.  It’s the perfect combination of rich and savory, paired with a sweet basil & creamy ricotta topping!    @buonapastaclub   @thefeedfeed

Ingredients

  • 1/2 white onion, quartered
  • 1 red bell pepper, quartered
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon kosher salt, divided
  • freshly ground black pepper, to taste

  • 1 (15 ounce) can Tuttorosso® Crushed Tomatoes with Roasted Garlic 15 oz

  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • basil, fresh, for serving
  • 1 cup ricotta cheese, plus more for serving
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup all-purpose flour, plus extra for kneading

Instructions

Step one

Preheat the oven to 425°F.

Step two

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 three

Roast in the preheated oven for 35-40 minutes, until the vegetables are soft and the edges are caramelized.  Once roasted, let the vegetables cool, then transfer them to a blender and blend until smooth.  Set aside.

Step four

In a bowl combine ricotta, egg, grated Parmesan and salt.  Mix until well combined.  Gradually add the flour, folding it into the ricotta mixture until fully incorporated.

Step five

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 six

Divide the dough in half and roll each half into a 1-inch diameter rope.  Cut the ropes into 1-inch long 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). 

Step seven

Bring a large pot of salted water to a boil for the gnocchi.

Step eight

In a separate pan, heat olive oil over medium heat.  Add the Tuttorosso Crushed Tomatoes with Roasted Garlic and simmer for 3 minutes.  Stir in the blended roasted red pepper and onion mixture, and let it simmer together for another 3 minutes.

Step nine

Pour in the heavy cream, salt and pepper, mixing until well combined.  Simmer for an additional 2-3 minutes.

Step ten

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 eleven

Cook the ricotta gnocchi in the boiling water until they float to the surface.  Using a slotted spoon, transfer the gnocchi to the sauce.  Gently mix the gnocchi into the sauce until fully coated.  Simmer together for another 2-3 minutes.

Step twelve

Serve the gnocchi topped with the remaining grated Parmigiana- Reggiano, dollops of ricotta and fresh basil leaves.

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