Ricotta Gnocchi With Heirloom Tomato Sauce

1. 1

   Combine the ricotta, feta, Parmesan cheese and egg in a food processor and process until smooth. Add the flour and pulse until combined.

2. 2

   Transfer the mixture to a bowl and season. Cover and refrigerate for 1 1/2 hours. Lightly dust a baking pan with flour. Shape the chilled mixture into walnut-sized (about 2 teaspoons) balls and place in a single layer on the pan. Dust with flour.

3. 3

   Bring a large saucepan of salted water to a boil. Working in batches, gently lower the gnocchi into the water. Cook for 3-4 mins, until they float to the surface and are just cooked. Remove with a slotted spoon.

4. 4

   Meanwhile, heat the butter and oil in a large skillet on medium heat until the butter begins to turn light brown around the edges. Add the tomatoes and garlic and cook for 2-3 mins, to heat through. Stir in the oregano and season to taste.

5. 5

   Divide the gnocchi among serving plates. Top with the sauce and shaved Parmesan cheese.

* Per serving · 4 servings · Values may vary.