Herb, ricotta and cherry tomato gnocchi

• Weekday Hassle Free Dinners
• Serves 2
• Prep 20 min
• Cook 5 min

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

Method

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.

Published 15 October 2017. All recipes