• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Hard
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2lb (1kg) ricotta (preferably buffalo)
  • 1 egg, plus 1 egg yolk
  • 2/3 cup (150ml) all-purpose flour, plus additional for dusting
  • 1/2tbsp kosher salt
  • 1/4 tsp black pepper
  • Grated zest of 1/2 lemon
  • 1 batch heirloom tomato sauce
  • 2 tbsp butter, preferably whipped
  • 1 top-quality burrata (about 8 oz/250g)
  • 2 tbsp fine olive oil
  • 12 basil leaves, torn


  1. To make the gnocchi, rinse a cheesecloth under cold running water, then squeeze it dry and line a large strainer with it. Place the strainer over a bowl and add the ricotta. Then cover and
  2. refrigerate overnight.
  3. The next day, discard the drained liquid, wipe the bowl dry and tip in the thickened ricotta. Press down on the centre of the mound to form a well.
  4. Add the egg and egg yolk and gently mix it into the ricotta with your hands, lifting the mixture then letting it tumble between your fingers.
  5. Sift the flour over the mixture, then add the salt, pepper, and lemon zest; gently mix together, if it feels wet and sticky, add more flour.
  6. Flour a work surface then roll the dough into a log about 2.5cm wide, working in batches. Flour a knife and trim the end of the log at an angle. Maintaining that angle cut the roll into equal pieces about 2.5cm long. Then transfer the gnocchi to a lightly floured baking sheet.
  7. Bring a large pot of salted water to a vigorous boil. Add the gnocchi and stir very gently to prevent them from sticking. After about 2 minutes, when the gnocchi floats to the surface, remove them with a slotted spoon to a lightly oiled baking sheet to cool.
  8. To make the tomato sauce, blanch the tomatoes for 60 seconds then shock them in ice water and peel.
  9. Quarter them and remove their cores and seeds. Set the tomatoes aside.
  10. In a sauté pan over medium heat, sweat the onion in the olive oil until it becomes translucent. Add the garlic, stir for one minute, then deglaze with the white wine.
  11. When the wine is reduced, add the tomatoes and simmer for no more than 7 minutes, breaking their flesh apart with a wooden spoon as they cook.
  12. Add the basil and season lightly.
  13. To assemble, use either a large skillet or sauté pan on medium-high heat, bring the tomato sauce to a simmer. Add the cooled gnocchi and stir very gently to cover them with the sauce.
  14. Once heated, gently stir in the butter and divide the gnocchi and sauce among warm plates or pasta bowls.
  15. Tear the burrata into bite-sized pieces and then divide equally them among the servings.
  16. Garnish each plate with a drizzle of olive oil and scatter with basil.
  17. Substitution: If you are unable to get burrata, then substitute it with 1 cup of freshly grated Parmigiano-Reggiano or Pecorino Romano.
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