Emily English’s whipped ricotta and slow-roasted tomato gnocchi
Emily English’s gnocchi with rich, slow-roasted tomatoes and aubergines and a cloud of whipped ricotta is bound to become your new weeknight go-to.
- Why it’s so good: “Slow-roasting the tomatoes, garlic and aubergine creates an intensely flavoured sauce that pairs so well with the lemon and parmesan ricotta,” says Emily.
- Flexible recipe: “This dish is great served with any cooked protein you like. Any leftovers will make an easy lunch for the next day.”
- Scale it up: This recipe will easily double up to serve 4 people.
Discover our complete collection of quick and delicious gnocchi recipes.
Recipe taken from Live To Eat by Emily English (Seven Dials £25) and tested by delicious.
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Ingredients
- 250g cherry tomatoes
- 1 small aubergine, cut into small cubes
- 12 pitted kalamata olives, quartered
- 1 tbsp capers, drained and rinsed
- Pinch chilli flakes
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 2 garlic cloves, bashed but left in their skins
- Olive oil for drizzling
- 1 tbsp tomato purée
- 10g basil leaves
- 250g fresh gnocchi
For the whipped ricotta
- 2 heaped tbsp ricotta
- Finely grated zest 1/2 lemon
- 20g parmesan or vegetarian equivalent, finely grated, plus extra to serve
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Method
- Heat the oven to 210°C/190°C fan/gas 6½. In an ovenproof dish, combine the cherry tomatoes, aubergine, olives, capers, chilli flakes, oregano and balsamic vinegar, then season with salt and pepper. Add the garlic cloves, drizzle over a little olive oil, then gently toss to evenly coat the vegetables.
- Cover the dish with foil and bake in the oven for 25 minutes, then remove the foil and add the tomato purée and 2 tbsp water. Mix and bake for another 10 minutes until the tomatoes are collapsing and everything is soft. Remove the garlic, squeeze the flesh into the sauce (discard the skin) along with the basil and another 2 tbsp water.
- For the whipped ricotta, use a fork to beat the ricotta, lemon zest and cheese together and add salt and pepper to taste.
- Cook the gnocchi in a pan of salted boiling water according to the packet instructions. Drain, saving a cup of the cooking water. Add the warm gnocchi to the sauce and mix. Loosen with the reserved gnocchi water, if needed, to make it more saucy.
- Serve topped with the whipped ricotta and an extra grating of cheese.
Nutrition
- 517kcals Calories
- 24g (9g saturated) Fat
- 23g Protein
- 47g (11g sugars) Carbs
- 7.7g Fibre
- 4.2g Salt
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