Golden Ricotta and Corn Gnocchi over Silky Roasted Tomato Sauce with Crispy Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes, unpeeled garlic cloves, and red onion on a baking tray. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 25 minutes, until the tomatoes are very soft and the onion is browned.

2. 2

   While the vegetables roast, make the gnocchi dough. In a bowl, mix the well-drained ricotta, fine cornmeal, grated Parmesan, egg, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a soft, workable dough forms.

3. 3

   Divide the dough into 4 portions. On a surface lightly dusted with a little extra cornmeal, roll each portion into ropes about 2 cm / 3/4 in thick. Cut each rope into small pieces about 2.5 cm / 1 in long to form the gnocchi.

4. 4

   Bring a large pot of water to a gentle boil. Carefully add the gnocchi in batches and cook for 2 to 3 minutes, until they float. Remove them with a slotted spoon and place on a plate.

5. 5

   When the vegetables are ready, peel the roasted garlic. Transfer the tomatoes, peeled garlic, roasted onion, lemon juice, and 1 tablespoon olive oil to a blender or food processor. Blend until silky smooth. Taste and adjust salt if needed.

6. 6

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and sear the cooked gnocchi for 3 to 4 minutes per side, until crisp and deeply golden on the outside.

7. 7

   In a small skillet or saucepan, heat the remaining 1 teaspoon olive oil over medium-low heat and quickly fry the basil leaves for 20 to 30 seconds, until crisp. Remove and drain on paper.

8. 8

   To serve, spoon the hot sauce onto plates, top with the golden gnocchi, and finish with the crispy basil. Serve immediately.