Ricotta & rocket gnocchi with warm tomato olive sauce

This amazing all-in-one vegetarian dish combines, ricotta, tomato and rocket.

Recipe «Ricotta & rocket gnocchi with warm tomato olive sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 750g fresh ricotta cheese, 1 cup rocket, chopped, 3/4 cup parmesan cheese, finely grated, 1 1/2 cups gluten-free flour, sifted, 2 tbsp extra virgin olive oil , 1 clove garlic, thinly sliced, 400g can crushed or diced tomatoes, 1/4 cup baby olives , 2 extra large eggs, beaten, Extra sifted gluten free flour, Few more rocket leaves to serve.

Ingredients:

• 750g fresh ricotta cheese 
• 1 cup rocket, chopped 
• 3/4 cup parmesan cheese, finely grated 
• 1 1/2 cups gluten-free flour, sifted 
• 2 tbsp extra virgin olive oil 
• 1 clove garlic, thinly sliced 
• 400g can crushed or diced tomatoes 
• 1/4 cup baby olives 
• 2 extra large eggs, beaten 
• Extra sifted gluten free flour 
• Few more rocket leaves to serve 

Instructions

1. For gnocchi: Mix ricotta, rocket, Parmesan cheese, eggs and flour together with 1/2 teaspoon salt and a pinch of pepper. Roll into 2, 30cm logs and slice off approximately tablespoon portions. Roll into oval shapes and place on a large plate dusted with a little more flour to prevent sticking. Cook a few at a time in a large pan of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon
2. For sauce: Heat oil in a medium frying pan and cook garlic for 1 minute, being careful not to burn. Add tomatoes and simmer for 10 minutes, or until thickened. Add olives and heat through. Season and gently toss with gnocchi. Serve topped with a few more rocket leaves.