Not your average gnocchi, Chef Mark McEwan uses ricotta instead of potato to heighten the flavour and texture.
2 lb ricotta , preferably buffalo
2/3 cup all purpose flour
1/2 tbsp kosher salt
1/4 tsp pepper
1/2 zest of lemon
1 batch heirloom tomato sauce
2 tbsp butter
8 oz burrata cheese
2 tbsp fine olive oil
12 basil leaves
Heirloom Tomato Sauce3 lb tomatoes
3 tbsp olive oil
1 tsp garlic, minced
1/2 cup onion, minced
1/2 cup white wine
2 cups basil leaves, torn
to taste salt and pepper
- Line a rinsed and squeezed dry cheesecloth on a strainer, place over a bowl. Add ricotta, cover, refrigerate overnight.
- The next day discard the liquid and put drained ricotta in a bowl. Form a well in the middle, add eggs, mix delicately with hands.
- Sift flour over mixture, add salt and pepper, lemon zest, and gently mix. If dough is still tacky add a little more flour.
- Flour work surface and roll dough into log 2/3 inch wide. Flour a knife and trim end of log on an angle. Maintain the angle and cut roll into equal pieces, one inch long. Transfer to lightly floured tray.
- Bring pot of water to vigorous boil. Add gnocchi, stir. After two minutes they will float to the top. Remove with slotted spoon to lightly oiled baking sheet.
- Heat a large skillet with tomato sauce. Toss gnocchi in pan with sauce. Season with salt and pepper.
- Plate with torn burrata, drizzle of olive oil and scattering of basil.
For Heirloom Tomato Sauce
- Blanch tomatoes for 60 seconds, shock in ice water and peel. Quarter, discard seeds and cores. Set aside.
- In a sautee pan over medium heat, sweat the onion in the olive oil until translucent. Add garlic, a minute later deglaze with white wine.
- Add tomatoes when wine has evaporated. Simmer for no more than 7 minutes, breaking flash apart with a wooden spoon as they cook.
- Add basil and season.