Ricotta Gnocchi with Olives, Capers & Tomatoes from Italian Comfort Food by The Editors of Saveur

Ingredients

• ½ tsp. chile flakes
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 1 sprig fresh rosemary
• 2 tbsp. coarsely chopped fresh oregano
• 2 eggs, lightly beaten
• ¼ cup capers, drained, rinsed, and coarsely chopped
• 1⅔ cups flour, plus more for dusting
• 2 lb. Yukon gold potatoes, scrubbed
• ⅓ cup finely grated Grana Padano, plus more for serving
• 7 tbsp. homemade or store-bought ricotta
• 2 tsp. kosher salt
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup green Castelvetrano or Gaeta olives, pitted and halved
• 2 28-oz. cans whole peeled tomatoes, crushed by hand
• 6 tbsp. cold unsalted butter, cubed