Creole ricotta and potato gnocchi with roasted tomato-green onion sauce and crispy ham

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes and place them whole on a baking tray. Bake for 35 to 45 minutes until tender when pierced. Let them rest for 5 minutes, peel while still warm, and mash until smooth. Let cool slightly.

2. 2

   2. While the potatoes cook, place the plum tomatoes, onion, and garlic on another tray. Add 2 tablespoons olive oil, the sugar, dried oregano, half of the salt, and some black pepper. Toss and roast in the oven at 220 °C / 425 °F for 25 minutes, until the tomatoes are browned and juicy.

3. 3

   3. Transfer the roasted tomatoes, onion, and garlic to a wide skillet. Lightly crush with a spoon to create a rustic sauce. Add the green onions and cook over low heat for 5 minutes. Keep warm.

4. 4

   4. For the gnocchi, combine the mashed potato, drained ricotta, egg yolk, nutmeg, half of the grated Parmesan cheese, the remaining salt, and more black pepper in a bowl. Add the wheat flour gradually until you get a soft, slightly sticky dough. Do not overwork it.

5. 5

   5. Lightly flour the counter with a little wheat flour. Divide the dough into 4 pieces, roll into ropes about 2 cm / 3/4 inch thick, and cut into small pieces. Roll them gently on a fork or leave them plain.

6. 6

   6. In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the strips of cooked ham and cook for 3 to 5 minutes until golden and crisp at the edges. Remove and reserve.

7. 7

   7. Bring a large pot of water with a little salt to a gentle boil. Cook the gnocchi in batches; once they float to the surface, cook 1 minute more and remove with a slotted spoon.

8. 8

   8. Transfer the cooked gnocchi directly to the skillet with the roasted tomato and green onion sauce. Toss gently for 1 to 2 minutes so they are well coated. If needed, add 2 to 3 tablespoons of the cooking water.

9. 9

   9. Serve the gnocchi topped with the crispy ham, the remaining grated Parmesan cheese, and the chopped fresh parsley. Adjust salt and black pepper before serving.