Homemade gnocchi is pretty straightforward to make when you use ricotta instead of potatoes. It also has a lovely lighter texture. This is a dish of simple but hugely satisfying flavours. Be generous with the fresh basil when serving.
500 grams ricotta
1 free-range egg
1¼ cups all-purpose glutenfree flour, plus extra for dusting (I used Edmonds)
½ cup diced black olives
¾ cup finely grated parmesan, plus extra to serve
sea salt and black pepper
Blistered cherry tomatoes
500 grams cherry tomatoes
4 tablespoons olive oil
sea salt and black pepper
To serve
fresh basil leaves
Place the ricotta in a large bowl along with the egg, half the flour, olives, parmesan and a generous seasoning of salt and cracked black pepper. Use a wooden spoon to stir together. Add the remaining flour and use your hands to bring the dough together. It will be quite sticky.
Put the dough on a board well dusted with additional flour. Form a disc shape and cut into quarters. Cut each piece in half so that you have 8 pieces of dough, roughly even in size. Re-dust the board as necessary and roll each piece into a log approximately 2cm in width. Cut at 3cm intervals along the log. Repeat with rest of the dough. Lay raw gnocchi out on a large board or plates lined with baking paper.
Blistered cherry tomatoes: Preheat the oven 180°C. Place tomatoes (leave whole) in an ovenproof dish. Drizzle with olive oil and season well. Bake for 45 minutes, turning once during cooking.
To cook: Bring a large pot of well-salted water to a boil. Drop 12–15 pieces of gnocchi into the water. Allow to cook for 2 minutes once they’ve floated to the surface. Repeat in batches until all gnocchi is cooked. Toss the cooked gnocchi with the roasted tomatoes. Use the back of a spoon to burst some of the tomatoes to create a rustic
sauce. Drizzle with more olive oil if additional moisture is needed. Divide between bowls and garnish with fresh basil leaves and extra grated parmesan. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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