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Charcoal gnocchetti with slow-cooked cherry tomatoes sauce & ricotta



This dish is becoming one of my favourites. So simple but yet full of flavour.

The smokiness of the pasta is a perfect match with the tomato base sauce. The ricotta adds extra sweetness and creaminess to it.


INGREDIENTS (serve 2 pp)


150 gr charcoal gnocchetti (see recipe here)

1 tin cherry tomatoes

3 garlic cloves

Ricotta

Extra virgin olive oil

Salt

Black pepper


METHOD


Heat oil in a saucepan over medium heat. Add garlic and cook until golden.


Once the garlic riches the golden colour pour the tinned cherry tomatoes and 2 cups of water. Bring to a boil and reduce the heat to low.


Add a pinch of salt and let it simmer for about 1 hour. Make sure you stir the sauce occasionally and add more water if need throughout the cooking process.


The long cooking time will bring out the sweetness of the tomatoes.


After 1 hour the sauce will be nicely reduced and ready.

Taste for seasoning.


Now bring a large pot of salted water to boil, pour your pasta in and cook it till al dente (about 5-6 minutes).


Drain the cooked pasta and add it to the sauce. Toss it well until the pasta is nicely coated with the sauce.


Serve it and top it with a nice spoonful of fresh ricotta and a crack of black pepper.


Davide






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