Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi di ricotta bicolore con pomodorini

Two-Color Ricotta Gnocchi with Cherry Tomatoes

Name: Two-Color Ricotta Gnocchi with Cherry Tomatoes
Cuisine: American
Ingredients: For the gnocchi: 2 cups firm ricotta cheese (about 500 grams); 2 cups all-purpose flour (about 250 grams), plus more if needed; 1 1/2 cups arugula (about 40 grams); Freshly grated nutmeg; Salt and pepper; For the sauce: 2/3 cup red cherry tomatoes (about 100 grams); 2/3 cup yellow cherry tomatoes (about 100 grams); 1 garlic clove; Salt; as needed Extra-virgin olive oil,

Roberta Guidetti @roberta_61

A colorful and light dish, perfect for the start of summer. Using ricotta guarantees great gnocchi every time.

Roberta Guidetti @roberta_61

A colorful and light dish, perfect for the start of summer. Using ricotta guarantees great gnocchi every time.

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Ingredients

For the gnocchi: 2 cups firm ricotta cheese (about 500 grams)
2 cupsall-purpose flour (about 250 grams), plus more if needed
1 1/2 cupsarugula (about 40 grams)
Freshly grated nutmeg
Salt and pepper
For the sauce: 2/3 cup red cherry tomatoes (about 100 grams)
2/3 cupyellow cherry tomatoes (about 100 grams)
1garlic clove
Salt
as neededExtra-virgin olive oil,

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Steps

1

Prepare the sauce: Cut the cherry tomatoes into small pieces.
2

In a large skillet, add a few tablespoons of olive oil, the garlic clove, cherry tomatoes, and salt. Cook for a few minutes.
3

Blend the arugula with 1 tablespoon of flour.
4

Make the gnocchi: In a bowl, mix the ricotta, salt, pepper, and flour gradually.
5

When the dough starts to come together, transfer it to a floured surface and knead until you have a soft ball that doesn't stick to your hands. Divide the dough into 2 parts, making one twice as large as the other. Add plenty of nutmeg to the larger portion and the blended arugula with more flour to the smaller portion, adjusting until both have about the same weight and consistency.
6

Roll each dough into ropes of equal thickness and length.
7

Cut the ropes into 1/2-inch pieces, then roll each piece into a ball.
8

Cook the gnocchi in plenty of salted boiling water. When they float to the surface, let them boil for 1 more minute, then remove with a slotted spoon and toss them in the skillet with the sauce.