Steps
- Preheat the oven to 400°F / 205°C. Bake 900g of russet potatoes for 1-1½ hours, until very soft; cool until comfortable to handle.
- Meanwhile, heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Cook 1 large diced onion, 1 large diced carrot, 2 minced garlic cloves, and ½ large diced red bell pepper for 5-10 minutes, until soft.
- Add 800g of canned diced tomatoes, 2 cups of water, 2 bay leaves, 1½ teaspoons of paprika, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano.
- Add half of 1 teaspoon of salt and ¼ teaspoon of ground black pepper. Simmer for 10-15 minutes; remove the bay leaves and blend briefly with an immersion blender, leaving some texture.
- Scoop out the potato flesh and mash until smooth. Mix in 2 eggs, ½ cup of whole-milk ricotta, the remaining salt, and 1 pinch of ground nutmeg.
- Work in 2½ cups of all-purpose flour gradually, kneading gently until the dough is soft but not sticky. Divide into 4 pieces and roll into 1in / 2.5cm ropes.
- Cut into ¾in / 2cm pieces. Roll each over a fork, pressing a hollow into the back; arrange on a parchment-lined baking sheet.
- Bring a large pot of water to a boil. Simmer the gnocchi in batches for 3-4 minutes, until they float; lift out with a slotted spoon and coat with the warmed sauce.