Ricotta Gnocchi – Easy, Light and Fast

Image from http://www.smh.com.au by Marina Oliphant

Not many people have the time or patience to make gnocchi from scratch but this one you can proudly say you made yourself and it will only set you back around 30 minutes beginning to end including cooking time. And it feels lighter on your stomach than traditional gnocchi. It’s a recipe from SMH Good Food (Caroline Velik) many years ago and is a crowd pleaser including vegetarians and children.

You will need:
500g fresh ricotta (Note: if you can only get your hands on soft/packaged ricotta I recommend draining for 30 min)
2/3 cup grated parmesan cheese, plus a little extra to serve
2 large eggs, beaten
1 tsp salt
1 cup plain flour, plus extra if required
1 tbsp olive oil
2 garlic cloves, finely chopped
2 punnets cherry tomatoes, quartered
1/2 cup basil leaves, torn

Serves 4.

Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork. Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.

To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes. To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.

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