Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

Name: Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce
Ingredients: 2 lb. medium Yukon Gold potatoes, scrubbed; 1 2 ⁄ 3 cups all-purpose flour, plus more for dusting; 7 tbsp. homemade ricotta or store-bought whole-milk ricotta; 2 tsp. kosher salt; 2 eggs; 2 tbsp. extra-virgin olive oil, plus more for drizzling; 1 ⁄ 2 tsp. crushed red chile flakes; 4 cloves garlic, minced; 1 bay leaf; 1 medium yellow onion, minced; 1 sprig rosemary; 6 tbsp. unsalted butter, cubed; 2 (28-oz.) cans whole peeled tomatoes, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 3 ⁄ 4 cup pitted green Castelvetrano or Gaeta olives, pitted and halved; 1 ⁄ 3 cup finely grated Pecorino Romano, plus more for serving; 1 ⁄ 4 cup capers, rinsed and roughly chopped; 2 tbsp. roughly chopped wild or regular oregano

www.saveur.com

These soft Tuscan gnocchi are amped up with briny chopped capers and green olives.

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Ingredients

2 lb. medium Yukon Gold potatoes, scrubbed
1 2⁄3 cups all-purpose flour, plus more for dusting
7 tbsp. <a href="https://www.saveur.com/gallery/How-To-Make-Homemade-Ricotta/">homemade ricotta</a> or store-bought whole-milk ricotta
2 tsp. kosher salt
2 eggs
2 tbsp. extra-virgin olive oil, plus more for drizzling
1⁄2 tsp. crushed red chile flakes
4 cloves garlic, minced
1 bay leaf
1 medium yellow onion, minced
1 sprig rosemary
6 tbsp. unsalted butter, cubed
2 (28-oz.) cans whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste
3⁄4 cup pitted green Castelvetrano or Gaeta olives, pitted and halved
1⁄3 cup finely grated Pecorino Romano, plus more for serving
1⁄4 cup capers, rinsed and roughly chopped
2 tbsp. roughly chopped wild or regular oregano