Homemade Ricotta Gnocchi with Anchovy Tomato Sauce
Pillowy ricotta gnocchi paired with a savory anchovy tomato sauce that balances umami depth with bright acidity. The ricotta creates lighter, more tender dumplings than traditional potato versions, while fresh chives add herbaceous notes. The sauce builds complex flavor as anchovies dissolve into the base, creating a restaurant-quality dish perfect for weekend dinners or special occasions when you want to impress with handmade pasta.
Ingredients
- 4 cups ricotta
- ½ cup Parmesan, grated
- 1 cup chives, chopped
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 egg
- 1 cup flour, plus more for dusting
- 2 tablespoons olive oil
- 6 anchovies(optional)capers1:1 ratiovegetarianfish-free
adds saltiness without fish
- 2 garlic cloves, chopped
- ½ cup white wine
- 8 tomatoes, chopped
Instructions
- 1
Combine ricotta, Parmesan, chives, salt, and nutmeg in a large bowl and mix well
- 2
Make a well in the center, crack egg into it, and mix until fully combined
- 3
Add flour and mix until dough thickens, then divide roughly into six sections
- 4
Generously flour a cutting board and roll each section into a log about 1 to 1.5 inches thick
- 5
Cut logs into 1 inch pieces and place cut side down on floured surface
- 6
Press down on each piece with a fork to create ridged shape
- 7
Bring a large pot of heavily salted water to boil and add gnocchi in batches
- 8
Cook until gnocchi float, then continue cooking for 1-2 minutes more
- 9
Transfer cooked gnocchi to a large bowl using a slotted spoon
- 10
Heat olive oil in a large saucepan and add anchovies
- 11
Cook anchovies until they start to break down, about 2-3 minutes
- 12
Stir in garlic and cook until fragrant
- 13
Pour in white wine and simmer for 4-5 minutes
- 14
Add tomatoes, stir well, and reduce heat
- 15
Cook until sauce has thickened, about 15 minutes
- 16
Add gnocchi to pan to reheat or pour sauce over gnocchi to serve
Tips
Dust generously with flour while rolling to prevent sticking - the dough should feel slightly tacky but manageable.
Don't skip the fork pressing step as the ridges help sauce cling better to the finished gnocchi.
Cook gnocchi in batches to avoid overcrowding which can cause them to stick together or cook unevenly.
Good to Know
Refrigerate cooked gnocchi up to 2 days. Store sauce separately up to 3 days.
Shape gnocchi up to 4 hours ahead and keep on floured surface. Make sauce 1 day ahead.
Serve immediately while hot with additional Parmesan and freshly cracked black pepper.
Common Mistakes
Add flour gradually to avoid overworking the dough which makes tough gnocchi.
Don't skip salting the pasta water generously to season gnocchi from inside.
Remove gnocchi as soon as they float to avoid overcooking and mushiness.
Substitutions
FAQ
Can I make this without anchovies?
Yes, substitute with capers or simply omit for a vegetarian version. The sauce will be less complex but still flavorful with garlic and tomatoes.
How long will leftover gnocchi keep?
Cooked gnocchi keeps 2-3 days refrigerated. Reheat gently in sauce or butter to prevent breaking apart when reheated.
Can I freeze the shaped gnocchi?
Yes, freeze on a floured baking sheet until solid, then transfer to bags. Cook directly from frozen, adding 1-2 minutes to cooking time.