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1
Preheat oven to 400F.
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2
Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish.
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3
Dot with 2 tablespoons butter and season well with salt and pepper.
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4
Roast in middle of oven until skins are wrinkled and beginning to brown, about 45 minutes.
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5
Cool in baking dish.
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6
Bring a large pot of salted water to a boil.
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7
Beat together eggs and ricotta in a large bowl with an electric mixer until blended.
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8
Stir in flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until combined.
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9
(Batter will be soft.)
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10
Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water.
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11
Make 9 more gnocchi.
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12
Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes.
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13
Transfer with a slotted spoon to a platter and cool, covered with damp paper towel.
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14
Continue making gnocchi in batches of 10.
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15
When tomatoes are cool enough to handle, peel and seed them over roasting pan.
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16
Slice tomato flesh lengthwise 1/4 inch thick and put in a medium saucepan.
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17
Scrape skins, seeds, and any juices from roasting pan into a fine sieve set over saucepan with tomatoes and press on solids in sieve to extract juices.
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18
Discard skins and seeds.
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19
Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat.
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20
While tomatoes are coming to a simmer, melt remaining 2 tablespoons butter in a 12-inch nonstick skillet over moderate heat, then cook gnocchi, turning gently, until heated through, 4 to 5 minutes.
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21
Season gnocchi with salt and pepper and serve with warm tomatoes.
