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Rocket & ricotta gnocchi
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 750g desiree potatoes, unpeeled
  • 200g reduced-fat fresh ricotta
  • 60g rocket, washed, dried, stems discarded, leaves finely chopped
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 115g (3/4 cup) plain flour, approximately
  • Plain flour, to dust
  • 18.20 gm extra virgin olive oil
  • 80ml (1/3 cup) cold water
  • 1 red onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g can diced tomatoes
  • 125ml (1/2 cup) dry red wine or Massel vegetable liquid stock
  • 1 small fresh red chilli, deseeded, finely chopped
  • 62.50 ml loosely packed chopped fresh continental parsley
Instructions:
  • For the sauce, combine water, onion, and garlic in a medium saucepan. Bring to a boil over high heat, then lower the heat and simmer covered for 8 minutes until the onion is soft. Stir in tomato, wine or stock, and chili. Keep simmering over medium heat until slightly thickened, about 15 minutes. Enjoy!
  • Steam or boil potatoes until cooked, about 25 minutes. Drain and let cool for 10 minutes, then gently peel them while wearing plastic gloves. Mash the potatoes in a large bowl until smooth using a potato masher.
  • Combine ricotta cheese, fresh arugula, and an egg with the cooked potato and gently mix until well combined. Season with salt and pepper to taste. Spread a layer of flour on a clean work surface and transfer the potato mixture on top. Knead the dough until smooth, gradually adding flour until a soft, pliable dough forms.
  • Divide the dough into 4 equal portions and roll each into a 3cm diameter sausage. Cut the sausages crosswise into 3cm lengths using a sharp knife dipped in flour. Arrange the gnocchi in a single layer on a floured baking tray.
  • Preheat the oven to 100°C and warm 4 ceramic ovenproof serving bowls in the oven. Bring a large saucepan of water to a boil. Cook a quarter of the gnocchi for 4 minutes until they float to the surface. Remove with a slotted spoon, drain, and place in a warm serving bowl. Drizzle with a quarter of the olive oil and cover loosely with foil. Repeat in 3 more batches with the remaining gnocchi and olive oil.
  • Sprinkle freshly chopped parsley over the tomato sauce. Adjust the seasoning with a perfect balance of salt and pepper. Drizzle the flavorful sauce over soft gnocchi and serve promptly.

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