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Frankie Celenza - Gnocchi with Quick Cherry Tomato Sugo

Home and Family 9082 Final Photo Assets
Host of Tastemade’s “Struggle Meals,” Frankie Celenza shows us how to make a quick and easy gnocchi with ricotta cheese.
Gnocchi with Quick Cherry Tomato Sugo
Course:
Dinner
Cuisine:
Italian
Host of Tastemade’s “Struggle Meals,” Frankie Celenza shows us how to make Gnocchi with Tomato Sugo. Frankie makes this recipe quick and easy by swapping the traditional potato used for gnocchi with ricotta cheese.
INGREDIENTS:
  • 1c ricotta
  • 1 egg
  • 1 1/4c ap flour + another 3/4 cup for dusting and adjustments.
  • 5 garlic cloves, halved
  • 3tbsp olive oil
  • 6 medium sized on the vine tomatoes (quartered) or a container of cherry tomatoes
  • Red pepper flakes

EQUIPMENT:

  • Medium mixing bowl
  • Large pot for boiling water
  • Sauté pan with a lid
  • Rubber spatula for scraping
  • Clean rag
  • Slotted spoon

Frankie Celenza's Gnocchi with Tomato Sugo - Home & Family

DIRECTIONS:

  1. Add the egg and ricotta in the mixing bowl, use the spatula to combine them well. Add 1 1/4c flour and mix just until combined, try not to over work the mixture, this should take less than a minute. Form a log, sprinkle with flour and cover with a clean rag while you make the sauce
  2. In the sauté pan over medium high heat add the oil, the garlic cloves, red pepper to taste and a pinch of salt. Angle the pan to fully submerge the cloves in the oil, keep them moving and sizzling. Once you see some color (3-5 minutes) add the tomatoes and about a 1/4c of water, beer or wine. Cover and reduce the heat to achieve a light simmer.
  3. Sprinkle your work surface with a little flour, cut the dough ball into quarters - start with one piece. Roll it into a rope about the thickness of a finger. Using the table knife cut pieces from the rope about 1/2 inch long. For added texture, hold the handle of a fork with its tines touching the work-surface and backside exposed. Take a gnocchi and press it with your thumb into the back of the fork’s tines and downward toward the counter. Repeat with all gnocchi and continue through the remaining dough.
  4. Bring a pot of water to the boil.
  5. Salt the boiling water, swirl the water the slotted spoon and add the gnocchi, they will float to the top when ready.
  6. Remove the gnocchi from water and add to sauté pan with the sauce stir to combine. Finish with a grating of Parmigiano Reggiano and a little more olive oil.