Ricotta Gnocchi With Heirloom Tomato Sauce - cooking recipe

Ingredients

2 cups ricotta cheese
2/3 cup crumbled creamy feta cheese
1/4 cup grated Parmesan cheese, plus shaved Parmesan, to serve
1 None egg, lightly beaten
1/2 cup flour
8 tbsp (1 stick) butter, chopped
1/4 cup olive oil
1 1/2 lbs mixed baby heirloom tomatoes, halved
2 cloves garlic, thinly sliced
1/4 cup loosely packed oregano leaves

Preparation

Combine the ricotta, feta, Parmesan cheese and egg in a food processor and process until smooth. Add the flour and pulse until combined.
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.
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.
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.
Divide the gnocchi among serving plates. Top with the sauce and shaved Parmesan cheese.