Ricotta gnocchi with cherry tomatoes and sage
- August 2014
- Serves 4
- Hands-on time 30 min
This simple meal uses fresh tomatoes which are perfectly in season at the height of summer.
- 16g fat (6.7g saturated)
- 10.5g protein
- 13.4g carbs (3.6g sugars)
- 1.6g fibre
- 0.3g salt
- 250g ricotta
- 1 free-range egg yolk
- 20g parmesan, grated, plus extra (or vegetarian alternative)
- Good grating of fresh nutmeg
- 50g plain flour
- 300g mixed cherry tomatoes
- 2 garlic cloves, finely sliced
- 2-3 tbsp extra-virgin olive oil
- Small bunch of fresh sage
- Drain the ricotta in a fine sieve, then put in a mixing bowl. Add the free-range egg yolk, grated parmesan (or vegetarian alternative), fresh nutmeg and plain flour. Season, mix with a fork, then chill for 20 minutes.
- Halve the mixed cherry tomatoes and garlic cloves. Heat the extra-virgin olive oil in a frying pan, then add the tomatoes and garlic and sizzle gently, pressing down on the tomatoes to lightly crush. Season.
- Finely chop the fresh sage, then add most of it to the pan. Take off the heat. Bring a saucepan of salted water to the boil. Use 2 teaspoons to scoop up small rugby ball shapes of the ricotta mixture, then add to the pan. Cook for 3 minutes or until they bob on the surface of the water. Drain. Put the tomato mixture back on the heat to warm through, then serve with the gnocchi, scattered with the remaining sage, a grind of pepper and extra grated parmesan.
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