Ricotta gnocchi with fresh tomato sauce

Ricotta gnocchi with fresh tomato sauce

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

I love traditional potato gnocchi and have enjoyed it in Italian homes and restaurants, but for some reason I’ve never had much success making it myself. A good Italian friend came to my rescue with this recipe, which uses low-fat ricotta instead of potato and — presto — it worked, so now I can enjoy gnocchi whenever I like.

Ingredients

Quantity Ingredient
250g low-fat ricotta
1-3 cup grated parmesan cheese
1 large egg
1 teaspoon salt
1 cup plain flour
shaved parmesan cheese

Tomato sauce

Quantity Ingredient
1 teaspoon olive oil
2 garlic cloves, finely chopped
1 punnet cherry tomatoes, quartered
1 basil leaves, chopped

Method

  1. Combine the ricotta, grated parmesan, egg and salt in a bowl. Add the flour and mix. Add only as much flour as you need to create a workable dough, and be careful not to overwork it. Divide the dough into four, and roll each piece into a 2 cm-thick log. Cut into 2 cm slices and gently place on a lightly floured baking sheet. Press down with the back of a fork to make indents in each gnocchi. Continue with the remaining dough in this manner. If not using immediately, chill.
  2. To prepare the sauce, heat the oil and add the garlic, cooking only until fragrant. Do not brown. Add the tomatoes and basil and bring to the boil, then reduce to low and simmer for 8 minutes.
  3. To cook the gnocchi, drop them in several batches into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Scatter over some parmesan.

Tip

  • The secret to making these gnocchi is to dry the ingredients as much as you can before using. Drain excess water from ricotta by placing it in a colander over a bowl and leaving it in the refrigerator for at least 30 minutes.
Tags:
Margaret
Fulton
Favourites
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