Easy Ricotta Gnocchi with Home Made Tomato Cream Sauce

A couple of sunday’s ago I made a slow-cooker Pork Ragout with home-made gnocchi, and invited my brother and sister in law to dinner. The ragout was TERRIBLE! I don’t know what it is about cooking for other people, but it never turns out quite right.


you can see in this pic how bad the Pork looks… it’s dry and bland and shredded way too fine and sauce is more like juice! Everything about it was just wrong. {Although I am still determined to find a good Pork Ragout recipe…}

One thing that DID work though, was the ricotta gnocchi! I have wanted to learn how to make gnocchi for quite some time now, because I love it, but I have been really put-off by how tedious and laborious the process looks! Ricotta gnocchi was a whole different story! In fact, it was probably one of the EASIEST things I have made on my Blog so far, and it turned out just as good if not, better than any potato gnocchi I have tried in the past!

So then I made more just a couple of days later! If you need proof that this is a good recipe, that’s it, because I hardly ever repeat recipes, [especially in the same week] unless I LOVE them! I decided to serve the gnocchi with my home-made, cherry-tomato, cream sauce that is oh so divine, and then I grilled up some seasoned chicken just to complete the meal (because in our house, it’s not ‘dinner’ unless it involves some kind of meat). So here is the recipe for the easiest and yummiest gnocchi you will ever make, along with my tomato cream sauce and grilled chicken recipes:

Ingredents:
[for the Gnocchi: adapted from Katherine Martinelli]  Serves 2 
12 ounces ricotta cheese
2 cups all purpose flour
1 egg

[for the sauce] 1 pint cherry tomatoes
2 cloves garlic, minced
extra virgin olive oil
salt & pepper
handful of fresh basil
3/4 cup heavy whipping cream
1 cup parmesan cheese

[For the chicken] 2 chicken breasts
Seasoning of your choice (for Carabba’s seasoning, which is my favorite click here)

Directions:
Combine the ricotta, 1 cup of flour, and the egg in a large bowl and stir with a wooden spoon to combine.Begin kneading the dough with your hands. Continue adding flour, ¼ cup at a time, until you have a smooth, elastic dough that is soft but not overly sticky. Roll the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes.
Cut the ball in half, then half again (to make 4 equal pieces) then halve those pieces again to make 8.  Working one at a time, roll out on a floured surface, into a long even snake shape. WOW, this photo makes my hands look manly.
I’m just kidding. My husband came to help, he rolled while I cut! Using a pastry cutter or knife cut the snake into ½-inch segments and transfer to a parchment paper-lined plate or baking sheet.

Bring a large pot of salted water to a boil. Add the gnocchi all at once and cook for 3 to 5 minutes, stirring often, until they all float to the surface. Drain and serve with the tomato cream sauce. 

For the sauce–preheat the oven to 350degF. Place the cherry tomatoes on a baking tray, top with the crushed garlic, drizzle with the olive oil, and season generously with salt and pepper. Bake for 15-20 minutes, or until the tomatoes begin to split, and the juices are caramelized
Add the tomatoes with all the pan juices and garlic in a blender with a handful of basil leaves, and pulse until smooth
Pour into a saucepan and heat through for 1-2 minutes Add the cream, then taste… if it needs more, add more Add parmesan cheese and taste. Add more salt and pepper and cheese if desired. For the chicken, season on either side, and cook in a pan over medium-high heat for about 5 minutes per side, or until no longer pink in the center
Cut into slices

Serve the gnocchi and chicken with the sauce
This was a WAY better idea than that slow cooker pork ragout! The creamy, cheesy tomato sauce is perfect with the ricotta gnocchi–{why didn’t my brother and sister in law come over the other day instead?!} I know! Maybe because it wouldn’t have turned out like this… i’m telling you–i’m jinxed or something whenever it comes to cooking for other people! AND I have just been assigned to cook for 245 people at a church event alongside 2 other girls… yikes. We’ll see what monstrosity I can create for those poor people!

But until then, you should go create this recipe for yourselves, because you will LOVE it!! It’s SO simple, so fresh and most importantly, SO YUMMY!

So enjoy guys!
<3 Sarah