Ricotta Gnocchi with Olives, Capers & Tomatoes from Italian Comfort Food by The Editors of Saveur
Classic gnocchi contain just flour and potato, but in this recipe from chef Jenn Louis, adding ricotta and eggs to the dough results in a richer, smoother, more luxurious dumpling. Olives, capers, ...
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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
- freshly ground black pepper
- 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
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