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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
Delicious vegetarian dish with ricotta, tomato, and rocket.
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 mixture into 2, 30cm logs, then cut into tablespoon-sized pieces. Roll into ovals and place on a floured plate. Boil in water until gnocchi float, about 2 minutes, then remove with a slotted spoon.
  • Create a flavorful sauce by heating oil in a medium frying pan. Cook garlic for 1 minute, being mindful not to burn. Add tomatoes and simmer for 10 minutes until thickened. Mix in olives, season, and gently combine with gnocchi. Serve with a sprinkle of rocket leaves on top.

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