With Tomatoes & Chilli
Gnocchi are a generally made with potatoes, wheat flour or semolina and eggs, but this version makes the Gnocchi super light and fresh and combined with the sweetness of cherry tomatoes and the heat from the chilli flakes is a perfect summer weeknight dinner.
Ingredients
250g ricotta
110g “00” flour plus extra for dusting
1 garlic clove, finely chopped
2 egg yolks
Salt & pepper
200g cherry tomatoes, halved
1 tsp dried chilli flakes
1 garlic clove, finely chopped
1tbsp olive oil
Handful fresh basil
Parmesan to garnish
Method
- Mix together the ricotta, eggs, flour & garlic until it forms a dough
- Knead on a lightly floured surface
- Split into 2 and roll each ball of dough into a sausage shaped log
- Cut on a angle into approx 2cm wide pieces
- Boil the gnocchi in batches in a large pan of boiling water. When they rise to the top of the pan, remove them into a separate dish
- To make the sauce, add the chopped cherry tomatoes, garlic and olive oil and heat until the tomatoes just start to soften
- Add the gnocchi to the tomatoes along with the chilli flakes
- Remove from the heat and add some of the torn basil leaves (leaving a couple for a garnish)
- Serve with grated Parmesan and top with fresh basil
Serve your Gnocchi with rocket salad and garlic bread and a chilled glass of white wine. Enjoy!
Lydia x
