Ricotta Gnocchi
Harissa Cream, Pecorino Romano, Basil
Chef Bobby Daglio of Jardin | Richmond, VA
Adapted by StarChefs | December 2025 | Photo: Will Blunt
INGREDIENTS
Ricotta Gnocchi:
204 grams ricotta
60 grams grated Pecorino Romano
75 grams whisked eggs
54 grams 00 flour
39 grams semolina flour
Harissa Cream:
Olive oil
75 grams halved cherry tomatoes
50 grams Calabrese sausage, casing removed and cut into bite-size pieces
15 grams minced shallots
7 grams minced garlic
1 tablespoon harissa paste
To Assemble and Serve:
Kosher salt
10 grams grated Pecorino Romano
Heavy cream
Olive oil
Fresh basil leaves
METHOD
For the Ricotta Gnocchi:
In a mixing bowl, combine cheese until smooth. Add eggs and mix until fully incorporated. Set aside. In a separate mixing bowl, whisk together flours. Fold into cheese mixture until shaggy dough forms. Cover bowl with plastic wrap and refrigerate 3 hours. Place dough on a lightly floured work surface. Divide into four equal portions. Roll each portion into 1-inch thick rope. Cut into 1-inch pieces, gently pressing the sides of each piece. Transfer to a floured airtight container and refrigerate.
For the Harissa Cream:
In a saucepan over medium-high flame, heat oil. Add tomatoes. Season with salt. Cook until tomatoes begin to blister and skins start to peel. Add sausage. Cook until sausage is well caramelized, using wood spoon to break apart as sausage cooks. Add shallots and garlic. Cook until fragrant. Stir in harissa paste. Reduce heat and keep warm.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Ricotta Gnocchi and cook 2 minutes. Strain, reserving pasta water. Let cool. Add splash pasta water to Harissa Cream. Stir in cheese and desired amount heavy cream until sauce is thick enough to coat the back of a spoon. Using a slotted spoon, add gnocchi and toss to coat. Transfer to shallow serving bowls. Top with additional grated Pecorino Romano. Finish with drizzle olive oil and basil.
