tagAlt.Potato Gnocchi with Fresh Tomato and Ricotta Cream Sauce

Homemade Potato Gnocchi with Tomato-Ricotta Cream and Black Olive Dust

Name: Homemade Potato Gnocchi with Tomato-Ricotta Cream and Black Olive Dust
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 150gram Ricotta cheese (Sheep's Milk); 30gram Heavy cream; as needed Salt; as needed Black Olives

Experience a new dimension of gnocchi—the boldness of black olives brings unexpected depth and saltiness to every forkful.
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Discover a new spin on traditional Italian potato gnocchi: this elevated version features a unique black olive powder, introducing bold and savory notes that complement the classic tomato and ricotta cream sauce.

While potato gnocchi are renowned for their heartiness and comforting texture—making them a beloved staple in authentic Italian cuisine—this recipe showcases how simple additions can completely transform their flavor profile. If you're searching for a dish with rich character and satisfying substance, this is a must-try twist.

The inclusion of black olives, dried and ground to a fine powder, adds a burst of umami and a salty complexity that enhances every bite, offering a flavor contrast you may not have considered before. This is a robust, flavor-forward recipe that will delight gnocchi enthusiasts and surprise new fans alike.

For further olive-infused inspiration, check out related recipes like Pecorino Cheese and Green Olive Crackers or Pizza with Smoked Scamorza Cheese, Sun-dried Tomatoes, and Olives.

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Preparation

for 4 servings

Step

Of 5

Crafting the Potato Gnocchi from Scratch

Begin by preparing your potato gnocchi dough for the base of the dish.

Select potatoes of uniform size to guarantee even boiling. Rinse them thoroughly, then cook them whole in a large pot of salted water until soft throughout and easily pierced with a fork. Let the potatoes rest until just cool enough to handle, then place them in a mixing bowl.

Peel the still-warm potatoes and mash them using a potato masher or pass them through a food mill. Season with salt to taste, and allow the mash to cool fully.

Create a well in the center of your mash and add an egg. Mix thoroughly. Gradually incorporate flour, combining gently by hand to avoid overworking, which can make the gnocchi dense. Generously dust your work surface with flour. Transfer half of the dough onto the surface with a spatula. With your hands, roll the dough into thin logs about the width of your pinky. Slice the logs into 1cm pieces using a sharp knife.

Adjust the size according to your preference—the shape and thickness can be customized. Lightly flour the cut gnocchi and set them in a single layer on a floured tray or board.

For a gluten-free option, substitute all-purpose flour with rice flour for both the dough and dusting.

Step

Of 5

Whipping the Ricotta Cream Sauce

In a medium bowl, blend together ricotta cheese and heavy cream. Using a whisk, beat the mixture vigorously to aerate and achieve a light, velvety texture.

The ideal consistency should be soft yet able to hold a gentle mound when shaped with two spoons. Set aside in the refrigerator until ready to serve.

Step

Of 5

Creating the Simple Tomato Sauce

Lightly crush a garlic clove and heat it in olive oil in a medium sauté pan over medium heat.

Sauté the garlic until it turns golden, releasing its aroma. Add canned tomatoes to the pan and simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld.

At the end of cooking, stir in a few fresh basil leaves to infuse the sauce with a classic herbal fragrance. Remove from heat and set aside for assembling the final dish.

Step

Of 5

Making the Black Olive Powder

Preheat your oven to 120°C (about 250°F). Prepare a small baking tray by lining it with parchment paper or aluminum foil.

Take pitted black olives and roughly chop them. Spread the olive pieces evenly on the prepared tray.

Dry the olives in the oven for at least 1 hour, or until they are completely dehydrated and crisp. Remove from the oven and let cool.

Transfer the cooled olives to a blender or food processor, and pulse until they reach a fine, powdery consistency. Store in an airtight container until needed.

Step

Of 5

Bringing Everything Together and Serving

To cook the gnocchi, drop the pieces into a pot of boiling salted water. Once they float to the top, they are ready—remove with a slotted spoon.

Toss the hot gnocchi in a sauté pan with the prepared tomato sauce until evenly coated. Plate the gnocchi, and top each serving with two spoon-shaped portions (quenelles) of ricotta cream.

Finish with a generous dusting of black olive powder, adjusting to your taste. Serve immediately while hot, and enjoy this creative take on Italian comfort food.

Homemade Potato Gnocchi with Tomato-Ricotta Cream and Black Olive Dust

Experience a new dimension of gnocchi—the boldness of black olives brings unexpected depth and saltiness to every forkful.
Add to favourites

45 total time (min)

15 cooking time (min.)

4 ingredients

538 kCal

5 steps to complete the preparation

Ingredients

Fresh Tomato sauce

Homemade Potato Gnocchi Dough

Ricotta cream and black olive powder Ingredients