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Potato and Ricotta Gnocchi with Puttanesca sauce


for 6 people:

For the Gnocchi

900g Medium sized Vander rose potatoes washed. 

1 2/3 Cups all-purpose flour, plus more for dusting.

7 Tablespoons Zanetti fresh ricotta

2 Teaspoons salt

2 Eggs

Puttanesca Sauce

2 Tablespoons extra-virgin olive oil, plus more for drizzling

1/2 Teaspoon crushed red chilli flakes 

4 Cloves of garlic, minced

1/2 Cup of chopped Italian parsley 

2 Cans (28-oz) whole peeled tomatoes, crushed by hand 

Salt and freshly ground black pepper, to taste

3/4 Cup pitted green Gaeta olives, pitted and halved.

1/3 Cup finely grated Pecorino Romano, plus more for serving 

1/4 Cup capers, rinsed and roughly chopped.


  1. Make the gnocchi: Boil potatoes in a large saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25-30 minutes, and drain.

  2. When cool, peel and pass the potatoes through a potato ricer into a bowl.

  3. Add flour, ricotta, salt and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tablespoons at a time.

  4. Transfer dough to a lightly floured surface; quarter the dough. Working with one-quarter dough at a time, use your hands to roll dough into a 2cm thick rope.

  5. Cut rope crosswise into 1 cm gnocchi; transfer to a flour-dusted, parchment paper — lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to

  6. Make the sauce and serve; Heat oil in a large saucepan over medium heat. Cook chile flakes, garlic and parsley for 2-3 minutes. Stir olives and capers into sauce.

  7. Add tomatoes, and salt; simmer until thickened, about 20 minutes. Keep sauce warm.

  8. Bring a large pot of generously salted water to a simmer over a medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes.

  9. Using a slotted spoon, transfer gnocchi to sauce. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino.

    Buon Appetito!

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