Ricotta Gnocchi with Roasted Tomato and Tarragon

I really have to remember to post that bread recipe. Life changing, I promise.

Ask and ye shall receive. Our Facebook friends requested more vegetarian recipes, and we have delivered! This two-part recipe takes inspiration from Caseus Fromagerie and Bistro, a great restaurant in New Haven and Kevin's current place of employment. We used their ricotta gnocchi recipe and dressed it up Angry Chef style to create a hearty bowl of comforting cheesy goodness.

Ricotta Gnocchi with Roasted Tomato and Tarragon

Step 1. Make the Gnocchi
We made our gnocchi using this recipe from the Caseus Cookbook
(Feeds 6-8)

• 4 whole eggs
• 3 egg yolks
• 1.5 lbs fresh ricotta cheese
• 2.5 cups sifted flour
• 2 cups flour to roll out pasta

In a bowl, mix the eggs and egg yolks. Once combined, add ricotta and mix.

Add sifted flour, using a wooden spoon, and combine - you want the dough to be a gooey consistency and not overworked.

Gather up the dough into a ball with floured hands and roll out into a rope or snake shape about the diameter of a quarter. The dough should be sticky, do not overuse the bench flour or overwork this dough. Using a small knife, cut the rope into 1 inch "pillows"

Drop the "pillows" into a pot of boiling salted water. Remove the gnocchi 10 seconds after they begin to float to the top of the pot. Drain them, toss them with a little olive oil, and reserve in a bowl or on a sheet pan.


Step 2. Make the Gnocchi Into Something Else

• 8 Tomatoes, quartered
• 4 tbsp oil
• 8 cloves garlic, crushed
• 1 batch cooked ricotta gnocchi
• 2 tbsp tarragon
• 4 tsp sweet smoked paprika
• 1/2 tsp nutmeg
• 1 cup grated parmesan cheese
• 2 tsp salt
• 2 tsp pepper
• 1 cup water or favorite stock
• 2 cup heavy cream
• 2 small handful fresh kale

Roast tomatoes at 500 degrees for 30 minutes or until soft.  Set aside.

In a large saute pan, heat 4 tbsp oil on medium high heat until smoking. Add garlic and wait a few seconds before adding tomatoes. Sear tomatoes, then stir. 

Add gnocchi, tarragon, nutmeg, paprika, salt, and pepper. Stir, then cook for 1 minute. Add parmesan cheese and water or stock. Bring to a simmer and add cream and kale. Stir.


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