Nick Ritchie




Chef Nick Ritchie
Bottega | Napa

Ricotta Gnocchi, Salsa di Pomodoro della Nonna, and Pecorino

Chef Nick Ritchie of Bottega – Yountville, CA
Adapted by
May 2009

Yield: 10 to 12 Servings


  • 3 pounds ricotta cheese, drained overnight
  • 6 egg yolks
  • ¾ cups all purpose flour, plus additional to toss the cut gnocchi

    Salsa di Pomodoro della Nonna:
  • ¼ cup extra virgin olive oil
  • 2 chicken thighs, preferably from a large roaster hen
  • Gray salt
  • Freshly ground black pepper
  • ¼ cup small diced carrot
  • ¼ cup small diced celery
  • ½ cup small diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh rosemary
  • 1 bay leaf
  • ½ cup red wine
  • 2 28-ounce cans Italian San Marzano Roma tomatoes, milled
  • ¼ cup torn fresh basil

    To Assemble and Serve:

  • Pecorino Romano cheese


For the Gnocchi:
Pass the drained ricotta through a tamis or food mill and combine with the egg yolks. Gently fold the flour into the mixture so as not to overwork. Allow the dough to rest chilled for 30 minutes.

Roll the dough into ½-inch thick strands. Cut the gnocchi and toss them gently in the additional flour, placing them on a chilled sheet tray lined with parchment paper. Freeze the raw gnocchi and cook in boiling salted water from frozen.

For the Salsa di Pomodoro della Nonna:
Heat the olive oil in a medium saucepan over medium-high heat. Season the chicken thighs with salt and pepper and lightly brown the chicken, removing it afterwards from the pan. Add the carrot, celery, onion, and garlic to the same pan and sweat until soft. Add the rosemary, bay leaf and red wine, and place the chicken thighs back in the pan. Reduce the wine until just about dry. Add the milled tomatoes and cook slowly for about 1 hour. Remove the chicken pieces and reserve for another use. Finish the sauce with the torn basil.

To Assemble and Serve:
Place around 10 gnocchi on a plate and spoon the sauce over them. Grate the pecorino cheese on top and serve.

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   Published: May 2009