Ricotta Gnocchi with Heirloom Tomato Sauce


Not your average gnocchi, Chef Mark McEwan uses ricotta instead of potato to heighten the flavour and texture.

Ricotta Gnocchi with Heirloom Tomato Sauce by Chef Mark McEwan


2 lb ricotta , preferably buffalo
1 egg
1 yolk
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 Sauce
3 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


  1. Line a rinsed and squeezed dry cheesecloth on a strainer, place over a bowl. Add ricotta, cover, refrigerate overnight. 
  2. 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. 
  3. Sift flour over mixture, add salt and pepper, lemon zest, and gently mix.  If dough is still tacky add a little more flour.  
  4. 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. 
  5. 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. 
  6. Heat a large skillet with tomato sauce. Toss gnocchi in pan with sauce. Season with salt and pepper. 
  7. Plate with torn burrata, drizzle of olive oil and scattering of basil.
For Heirloom Tomato Sauce
  1. Blanch tomatoes for 60 seconds, shock in ice water and peel. Quarter, discard seeds and cores. Set aside.
  2. 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.
  3. Add tomatoes when wine has evaporated. Simmer for no more than 7 minutes, breaking flash apart with a wooden spoon as they cook.
  4. Add basil and season.


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