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Pan-fried ricotta gnocchi and slow-roasted tomatoes
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
gnocchi, ricotta, roast tomato
Servings:
4
people
Author:
Steve Paris
Like rice, pasta, and potatoes, gnocchi is a stage on which you can feature more complex flavours. This pan-fried ricotta gnocchi is the perfect foundation for sweet and savoury slow-roasted tomatoes, garlic, thyme, and Parmigiano-Reggiano.
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Ingredients
Gnocchi
330
g
ricotta cheese
1
cup
all purpose flour
1/2
cup
grated Parmigiano-Reggiano
or Parmesan
1
egg
1
egg yolk
1/2
tsp
salt for the gnocchi mixture
1
tsp
salt for the cooking water
1
tsp
freshly ground black pepper
The rest
700
g
cherry tomatoes
preferably mixed colors
1/2
tsp
salt
6-8
sprigs thyme
6-8
cloves
garlic
crushed under a knife
2
Tbsp
extra virgin olive oil
1/4
cup
parsley
finely diced
1/2
cup
Parmigiano-Reggiano
grated. Parmesan will work of course
10
g
butter
1/2
Tbsp
olive oil
Instructions
Slow roasted tomatoes
Slice the tomatoes length-wise or width-wise, depending on their shape. They need to sit cut side up in the baking tray.
Toss the tomatoes with 2 Tbsp extra virgin olive oil and the 1/2 tsp salt.
Lay out in a baking tray, cut side up. Add the smashed garlic. Lay the sprigs of thyme on top.
Bake at 100 degC for 2.5 to 3 hours, depending on the size of your tomatoes.
Discard the garlic and thyme.
Gnocchi
Remove moisture from the ricotta cheese by squeezing between paper towels, 4 layers below and 4 layers on top.
After removing the moisture, measure 225 g and add to a large bowl. Retain the rest for another use.
Lightly whisk the egg and egg yolk and add to the bowl.
Add the Parmigiano-Reggiano (or parmesan) to the bowl, together with 100g of the flour, the salt, and the pepper.
Fold the mixture together with a spatula, adding more flour, a Tbsp at a time, to get a firm enough consistency to roll out.
Divide the dough into quarters.
On a lightly floured surface, roll each quarter out into a long “log” about about 10-15mm thick.
Cut each “log” into 15-20mm pieces.
Bring a large pot of water to the boil and add 1 tsp salt.
Boil the gnocchi pieces until they float, about 3 minutes.
Remove the gnocchi from the boiling water and allow to drain in a colander.
Presentation
Heat the 10g butter and 1 Tbsp olive oil in a wok over a medium heat.
Add the cooked and drained gnocchi and sear until starting to brown.
Add the roasted tomatoes, parsley, and other 1 Tbsp extra virgin olive oil and toss (not too much so as to keep the tomatoes intact).
Server topped with grated Parmigiano-Reggiano (or parmesan).
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