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Ricotta & rocket gnocchi with warm tomato olive sauce
Ricotta & rocket gnocchi with warm tomato olive sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vegetarian dish featuring ricotta, tomato, and rocket - a flavorful all-in-one meal.
Ingredients:
  • 750g fresh ricotta cheese
  • 250.00 ml rocket, chopped
  • 187.50 ml parmesan cheese, finely grated
  • 375.00 ml gluten-free flour, sifted
  • 36.40 gm extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 400g can crushed or diced tomatoes
  • 62.50 ml baby olives (try ligurian)
  • 2 extra large eggs, beaten
  • Extra sifted gluten free flour (coating)
  • Few more rocket leaves to serve
Instructions:
  • Combine ricotta, rocket, Parmesan cheese, eggs, flour, 1/2 teaspoon salt, and a pinch of pepper. Shape into 2, 30cm logs and cut into tablespoon-sized pieces. Roll them into ovals and set them on a floured plate. Boil a few at a time in a large pot for 2 minutes until they rise to the top. Remove using a slotted spoon.
  • Make the sauce: Warm oil in a medium frying pan, sauté garlic for 1 minute without browning. Stir in tomatoes and simmer until thickened, about 10 minutes. Add olives, season, then mix gently with gnocchi. Serve with extra rocket leaves on top.

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