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- 4 cups ricotta
- 1/2 cup Parmesan, grated
- 1 cup chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 egg
- 1 cup flour plus more for dusting
- 2 tablespoons olive oil
- 6-10 anchovies (optional)
- 2 garlic cloves, chopped
- 1/2 cup white wine
- 8 tomatoes, chopped
- In a large bowl, combine ricotta, Parmesan, chives, salt, and nutmeg. Mix well. Make a well in the middle and crack egg into center. Mix until fully combined.
- Add flour and mix until dough thickens. Divide roughly into six sections.
- Generously flour a cutting board or other surface. Roll each of the six sections into a log, about 1 to 1½ inches thick. If log is sticking to surface, dust with more flour.
- Cut logs into 1 inch pieces. Place pieces, cut side down, onto a separate floured surface and press down on them with a fork to shape.
- Bring a large pot of heavily salted water to boil. Add gnocchi (in batches if crowded), and cook until they float for 1-2 minutes. Using a slotted spoon, transfer them to a large bowl or plate.
- Heat olive oil in a large saucepan. Add anchovies and cook until they start to break down, about 2-3 minutes. Stir in garlic cloves and cook until fragrant. Pour in white wine and simmer for 4-5 minutes. Add tomatoes, stir well, and reduce heat. Cook until sauce has thickened, about 15 minutes.
- Once sauce is ready, you can add gnocchi into the pan if they need to be reheated or else pour sauce on top of gnocchi.