Roasted Ricotta Gnocchi with Tomato Butter Sauce

Regina chef Dale Mackay has shared the gnocchi recipe famous at many of his restaurants, including Ayden and Avenue. This Roasted Ricotta Gnocchi with Tomato Butter Sauce recipe is delicious and warm, perfect for a homemade meal.

Serves 2-3
Prep Time 10 mins
Cook Time: 20 mins

Gnocchi Ingredients

  • 1 cup parmesan cheese, finely grated
  • 1 cups AP flour
  • 4 egg yolks
  • 1 1/4 cup ricotta cheese

Butter Sauce Ingredients

  • 1 red bell pepper
  • 1 ½ cup cherry tomatoes
  • 1 sprig of basil
  • 1 sprig of thyme
  • 1 cup butter, cubed/room temp

Garnish

  • 2 tbsp. vegetable oil
  • 10 spears of asparagus
  • 15 cherry tomatoes
  • 15 black olives, pitted/cut in half
  • 1 cup baby arugula
  • 1 clove garlic
  • 1 sprig of Thyme
  • ¼ cup parmesan cheese, grated

Instructions

Mix all gnocchi ingredients in a bowl by hand or a spoon until the dough forms a ball and no flour remains.

On a floured surface, cut the dough into quarters. Roll each of the quarters into logs about 3/4 inch in diameter, then cut logs into 3/4-inch pieces. Place onto a flour surface to prevent sticking.

Blanche gnocchi in batches in boiling salted water until they float. Once floating for 1 min, remove gnocchi and place onto oiled tray to prevent sticking.

Place cherry tomatoes and bell pepper into a blender on high for 1 min. Strain through a fine strainer making sure to squeeze out all the juice. Place in a sauce pot on med-high heat with basil and thyme and start to reduce. After 5 mins, remove the herbs and continue to reduce until it becomes a light paste. Next start to monté the cubed butter into the tomato mix off the heat until all your butter in montéed. Place in a warm place covered until you are ready to use it.

Place a large frying pan on high heat and add 2 tbsp. oil. Carefully add gnocchi and cook until each side is golden brown, add asparagus and allow to roast for about 1 min. Next add tomatoes, olives and arugula and take off heat and toss until they are well mixed and arugula has wilted.

To plate, spoon a generous amount of tomato butter sauce on the bottom of your plate, then add gnocchi. Add parmesan and serve.

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Roasted Ricotta Gnocchi with Tomato Butter Sauce