Rocket & ricotta gnocchi

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Rocket & ricotta gnocchi". Try it by all means

Recipe «Rocket & ricotta gnocchi» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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 plain flour, approximately, Plain flour, to dust, 1 tbsp extra virgin olive oil , 80ml cold water, 1 red onion, halved, finely chopped, 2 garlic cloves, crushed, 1 x 400g can diced tomatoes, 125ml dry red wine or Campbell's Real Stock Vegetable, 1 small fresh red chilli, deseeded, finely chopped, 1/4 cup loosely packed chopped fresh continental parsley, Salt & freshly ground black pepper.

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 plain flour, approximately 
  • Plain flour, to dust 
  • 1 tbsp extra virgin olive oil 
  • 80ml cold water 
  • 1 red onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 x 400g can diced tomatoes 
  • 125ml dry red wine or Campbell's Real Stock Vegetable 
  • 1 small fresh red chilli, deseeded, finely chopped 
  • 1/4 cup loosely packed chopped fresh continental parsley 
  • Salt & freshly ground black pepper 

Instructions

  1. To make the sauce, place the water, onion and garlic in a medium saucepan. Bring to the boil over high heat, reduce heat to low and cook, covered, stirring occasionally, for 8 minutes or until onion is soft. Add the tomato, wine or stock and chilli. Bring to a simmer over medium heat. Reduce heat to low and cook, partially covered, for 15 minutes or until sauce thickens slightly.
  2. Meanwhile, steam or boil potatoes for 25 minutes or until cooked. Drain and set aside to cool for 10 minutes. Wearing plastic gloves, peel the potatoes. Place in a large bowl and use a potato masher to mash until smooth.
  3. Add ricotta, rocket and egg to the potato and mix well. Season with salt and pepper. Sift flour onto a clean work surface and place the potato mixture on top. Knead the potato mixture, incorporating as much of the flour as needed to make a soft smooth dough.
  4. Divide dough into 4 equal portions and roll each portion into a 3cm diameter sausage. Use a sharp knife dipped in flour to cut the sausages crossways into 3cm lengths. Place the gnocchi, in a single layer, on a baking tray dusted with flour.
  5. Preheat oven to 100°C. Place 4 ceramic ovenproof serving bowls in oven to warm. Bring a large saucepan of water to the boil. Add a quarter of the gnocchi and cook for 4 minutes or until they rise to the surface. Use a slotted spoon to lift gnocchi from water, drain well and place in a warm serving bowl. Drizzle with a quarter of the olive oil. Cover loosely with foil and return bowl to the oven. Repeat, in 3 more batches, with remaining gnocchi and olive oil.
  6. Add parsley to tomato sauce. Taste and season with salt and pepper. Spoon over gnocchi and serve immediately.