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Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce
SAVEUR19Ingredients
┅Seconds
500Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. Yukon Gold potatoes (medium, scrubbed)
- 1 2/3 cups all purpose flour (plus more for dusting)
- 7 Tbsp. ricotta (homemade, or store-bought whole-milk ricotta)
- 2 tsp. kosher salt
- 2 eggs
- 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
- 1/2 tsp. crushed red chile flakes
- 4 cloves garlic (minced)
- 1 bay leaf
- 1 yellow onion (medium, minced)
- 1 sprig rosemary
- 6 Tbsp. unsalted butter (cubed)
- 56 oz. whole peeled tomatoes (crushed by hand)
- kosher salt
- freshly ground black pepper
- 3/4 cup gaeta olives (or pitted green Castelvetrano, pitted and halved)
- 1/3 cup pecorino romano (finely grated, plus more for serving)
- 1/4 cup capers (rinsed and roughly chopped)
- 2 Tbsp. oregano (roughly chopped wild or regular)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1450mg60% |
| Potassium780mg22% |
| Protein17g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber7g28% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium30% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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