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Sauteed rocket and ricotta gnocchi with tomato tarragon vinaigrette
Sauteed rocket and ricotta gnocchi with tomato tarragon vinaigrette
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate ricotta gnocchi with peppery baby rocket, finished with a flavorful herby tomato vinaigrette.
Ingredients:
  • 100g baby rocket
  • 500g fresh ricotta
  • 60g parmesan, finely grated
  • 1 egg, lightly beaten
  • 150g (1 cup) plain flour, plus extra, to dust
  • 40g clarified butter (see note)
  • 40.00 ml balsamic vinegar
  • 1 small eschalot, very finely chopped
  • 100ml extra virgin olive oil
  • 3 ox-heart tomatoes, roughly chopped
  • 40.00 ml French tarragon leaves
  • 40.00 ml red garnet, red beet or other micro herbs
  • 1 bulb baby fennel, halved, thinly sliced
Instructions:
  • In a bowl, pour boiling water over rocket and soak for 30 seconds. Drain and shock in iced water. Squeeze out excess water. Finely chop rocket and mix with ricotta, parmesan, egg, salt, pepper. Slowly add flour until you achieve thick mashed potato consistency. On a floured surface, roll a quarter of the mixture into a 40cm long, 2cm-wide log. Cut into 2cm pieces with a floured knife. Repeat with the rest of the mixture.
  • Simmer a large pot of water and cook the gnocchi in 4 batches until they float, about 1 1/2 minutes each. Transfer the cooked gnocchi to a bowl of ice water to cool, then move them to a tray lined with plastic wrap.
  • In a bowl, mix together all the ingredients for the tomato-tarragon vinaigrette and adjust the seasoning to your liking.
  • Preheat the oven to 150C. In a large non-stick frying pan over medium heat, melt butter and saute the gnocchi in 3 batches for 5 minutes each, ensuring they are browned all over. Once done, transfer the gnocchi to a tray and keep warm in the oven.
  • Combine the hot gnocchi with the tomato-tarragon vinaigrette and toss together before serving.

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