Ricotta Gnocchi with Roasted Tomato

Ingredients

• 3 large eggs 
• 1 cup flour all-purpose
• 2 lb plum tomatoes trimmed halved lengthwise
• 15 oz ricotta 
• 0.3 cup butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• pot
• sieve
• baking pan
• hand mixer
• roasting pan
• slotted spoon
• measuring spoon

Directions

1. Preheat oven to 400°F.
2. Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot with 2 tablespoons butter and season well with salt and pepper. Roast in middle of oven until skins are wrinkled and beginning to brown, about 45 minutes. Cool in baking dish.
3. Make gnocchi while tomatoes
4. Bring a large pot of salted water to a boil.
5. Beat together eggs and ricotta in a large bowl with an electric mixer until blended. Stir in flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until combined. (Batter will be soft.)
6. 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. Make 9 more gnocchi.
7. Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes.
8. Transfer with a slotted spoon to a platter and cool, covered with damp paper towel. Continue making gnocchi in batches of 1
9. When tomatoes are cool enough to handle, peel and seed them over roasting pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium saucepan. 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. Discard skins and seeds.
10. Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat. 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.
11. Season gnocchi with salt and pepper and serve with warm tomatoes.
12. •You can cook tomatoes 1 day ahead and chill, covered.