Cheat’s ricotta and cherry tomato gnocchi
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Nut-freeVegetarian
With Donna Hay’s cheat dough, you can make this quick gnocchi dish without any hassle.
Ingredients
- ricotta: 360g/12oz ricotta
- Parmesan: 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated
- plain flour: 150²µ/5½´Ç³ú plain flour, plus extra for dusting
- eggs: 3 free-range eggs, beaten
- sea salt: 1½ tsp sea salt flakes
- basil: 1 tbsp finely chopped fresh basil
- parsley: 1 tbsp flatleaf parsley leaves
- thyme: 1 tbsp finely chopped fresh thyme
- lemon: 1 tbsp finely grated lemon zest
- olive oil: 60ml/2fl oz extra virgin olive oil
- garlic: 3 garlic cloves, thinly sliced
- cherry tomatoes: 600g/1lb 5oz mixed cherry tomatoes, halved
- black pepper: freshly ground black pepper
- basil: 2 tbsp baby basil, to serve
Method
Put the ricotta, Parmesan, flour, eggs, salt and some pepper in a large bowl and mix until a sticky dough has formed. Add the herbs and lemon zest and mix again.
Lightly dust a clean work surface with flour. Divide the dough into two and roll each piece into a 3cm/1¼in-wide log. Lightly flour a baking tray. Slice each log into 2cm/¾in-thick pieces and set aside on the prepared tray.
Heat the oil in large frying pan over a high heat. Add the garlic and tomatoes and cook for 5 minutes, or until soft.
Meanwhile, bring a large saucepan of salted boiling water to the boil and cook the gnocchi in two batches for 2–3 minutes, or until firm and risen to the surface. Remove it with a slotted spoon.
Toss the gnocchi with the tomatoes. Spoon into shallow bowls, scatter it with the baby basil and Parmesan and serve.
