I’ve been wanting to make this gnocchi by @donna.hay for a while, looked so simple and tasty, and it was! My boyfriend has already asked me to make it again soon 😉
Ricotta Gnocchi and Cherry Tomato, Basil & Garlic Infused Sauce
An easy and crowd pleasing fresh pasta dish with a wow factor and intens tomato flavours.
- 1.5 cups ricotta
- 1 cup flour
- 3 eggs
- 1 cup parmesan
- 1.5 tsp (lemon) sea salt
- Crushed black pepper
- 1 handful chopped parsley
- ± 700g cherry tomatoes
- 1/2 cup good quality olive oil
- 1 handful whole basil leaves and a few kept aside for garnishing
- 4-5 garlic cloves, sliced
Mix the ricotta, flour, eggs, parmesan, salt, crushed black pepper and chopped parsley into a sticky dough.
Lightly flour a clean surface before dividing the dough in 3.
Roll them out into a sausage form of 3 cm’s thick and cut into 2 cm pieces (you might need some extra flour to keep it from sticking, its pretty gooey).
Boil in salted water until the pieces start floating (apx. 3-4 minutes).
Remove with a slotted spoon and drizzle over some olive so they don't stick together while waiting for the sauce.
Now you’re ready to mix it with your sauce of choice!
I went for a cherry tomato, garlic and basil infused sauce which I’ve made many times.
You literally don’t need any other ingredients apart from a good glug of olive oil which somehow makes the sauce creamy after it mixes with the juices of the popped tomatoes.
Let the tomatoes softly simmer in the oil, basil, garlic and it’s juices for apx. 20 minutes, squashing a few after ± 5 minutes to help the sauce come along.
Taste and season with pepper and salt to your liking.
Remove the cooked basil before serving.
To serve, mix the gnocchi through the sauce sprinkle with Parmesan, freshly torn basil and some (lemon) salt and black pepper.
Tip: the sauce is even better the next day, so great to make ahead of time.