Herb, ricotta and cherry tomato gnocchi

October 15, 2017
Cuisine
Serves 2 People
Prep time
20m
Cook Time
5m

You don’t have to be a chef to make your own gnocchi. Using ricotta for the gnocchi dough makes the process really simple. This herb ricotta and cherry tomato recipe is something special for a weekday night dinner.

Ingredients

  • 1 1/2 Cup
    ricotta
  • 1 Cup
    finely grated parmesan
  • 1 Cup
    plain flour
  • 3
    eggs
  • 1/4 Cup
    finely chopped basil and parsley leaves
  • 3
    garlic gloves, finely chopped
  • 2
    punnets of mixed cherry tomatoes
  • olive oil

Instructions

  1. To make gnocchi dough - place the ricotta, parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combines to form a sticky dough. Add chopped herbs and mix to combine.

  2. Lightly dust a clean surface with flour. Divide the dough in half and roll each piece into 3 cm-wide log. Slice into 2 cm-thick pieces and set aside on a lightly floured tray.

  3. Heat the oil in a large non-sick frying pan over high heat. Add the garlic and tomatoes and cook for 5 minutes until soft.

  4. Cook the gnocchi in a large saucepan of salted boiling water for 2-3 minutes or until risen to the surface.

  5. Remove with a slotted spoon and toss in the pan with the tomatoes. Serve with the parmesan and basil.

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