Ricotta Gnocchi with Roasted Tomatoes

A Weeknight Wonder: Ricotta Gnocchi with Roasted Tomatoes

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry and dishes, a simple, yet elegant, dinner is often the only thing that keeps me sane. That’s where this Ricotta Gnocchi with Roasted Tomatoes recipe comes in. It’s a lifesaver – seriously! It's surprisingly easy to whip up, even on a weeknight, and boasts a sophisticated flavor profile that will impress even the pickiest eaters in your family (or, let's be honest, yourself!).

The beauty of this recipe lies in its versatility. The roasted tomatoes, with their burst of sweetness and savory depth, form the heart of the dish. Roasting them brings out their natural sugars, intensifying their flavour profile and creating a beautiful, rustic aroma that fills your kitchen. This simple act of roasting transforms ordinary tomatoes into something extraordinary, a flavour booster that elevates the entire meal. Meanwhile, the ricotta gnocchi are incredibly light and fluffy, providing a delightful contrast in texture to the soft, juicy tomatoes. The combination of creamy ricotta, delicate gnocchi, and sweet roasted tomatoes is a symphony of flavors that will leave you wanting more.

The Magic of Ricotta: I’ve always been a fan of ricotta cheese, its creamy texture and delicate, slightly tangy flavor adding a luxurious touch to any dish. For this recipe, I highly recommend using fresh ricotta if possible; the flavor difference is truly noticeable. If fresh ricotta is unavailable, good quality store-bought ricotta works just as well. The key is to let the ricotta's natural flavor shine through. I avoid adding too many competing spices so the flavour of the cheese is apparent.

Making the Gnocchi: Forming the gnocchi might seem daunting at first, but trust me, it's simpler than you think. The dough is surprisingly easy to work with, and the process is almost meditative in its simplicity. The act of gently shaping each little gnocchi, scooping them into the boiling water, and then watching them float to the surface, is a small moment of mindful cooking amidst the chaos of everyday life. This is a chance for calm and focus, a counterpoint to the hustle of the day.

Beyond the Recipe: This dish isn't just a meal; it's an experience. The aroma of roasting tomatoes fills your kitchen with warmth and comfort, creating a sense of home and relaxation. It's a dish I often make when I need a moment to de-stress, the gentle process of making the gnocchi a welcome respite from the demands of my day. The simple act of creating something delicious from scratch, something that nourishes not just the body but also the soul, is a powerful reminder to slow down and savor the small joys of life. The end result is a dish that’s both satisfying and incredibly flavorful, a testament to the power of simple, well-executed ingredients.

Serving Suggestions: While this dish is delicious on its own, a sprinkle of freshly grated Parmesan cheese and a few fresh basil leaves elevate it to another level. A drizzle of good quality olive oil adds a touch of richness, while a side of crusty bread is perfect for soaking up the delicious tomato sauce. And if you have any leftover roasted tomatoes, they are divine on top of a simple salad or used in a pasta sauce.

A Quick Note on Time Management: One of the reasons I love this recipe is that it's incredibly adaptable to my schedule. The tomatoes can be roasted ahead of time and stored in the refrigerator, making weeknight cooking a breeze. It’s all about smart planning and utilizing time-saving techniques. Having a prepped ingredient such as roasted tomatoes ready to go reduces the time I spend in the kitchen after a long day of work, providing a delicious meal in less time.

This Ricotta Gnocchi with Roasted Tomatoes isn’t just a recipe; it’s a reminder to find joy in the simple things, to appreciate the beauty of a well-cooked meal, and to embrace the moments of calm amidst the chaos of life. So, grab your apron, gather your ingredients, and prepare to be amazed by the delightful simplicity and flavor of this dish.

Step-by-step

• Roast tomatoes: Preheat oven to 400°F. Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot with 2 tablespoons butter and season well with salt and pepper. Roast in middle of oven until skins are wrinkled and beginning to brown, about 45 minutes. Cool in baking dish.
• Make gnocchi while tomatoes: Bring a large pot of salted water to a boil. Beat together eggs and ricotta in a large bowl with an electric mixer until blended. Stir in flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until combined. (Batter will be soft.) Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water. Make 9 more gnocchi. Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes. Transfer with a slotted spoon to a platter and cool, covered with damp paper towel. Continue making gnocchi in batches of 10.
• Make sauce and sauté gnocchi: When tomatoes are cool enough to handle, peel and seed them over roasting pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium saucepan. Scrape skins, seeds, and any juices from roasting pan into a fine sieve set over saucepan with tomatoes and press on solids in sieve to extract juices. Discard skins and seeds. Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat. While tomatoes are coming to a simmer, melt remaining 2 tablespoons butter in a 12-inch nonstick skillet over moderate heat, then cook gnocchi, turning gently, until heated through, 4 to 5 minutes. Season gnocchi with salt and pepper and serve with warm tomatoes.
• Cooks' note: You can cook tomatoes 1 day ahead and chill, covered.