Ricotta Gnocchi
Serves: 5
There is something about preparing your own gnocchi that makes it taste so good!
You can add any favourite sauce to change up the recipe.
These also freeze really well if you want to save some to cook another day.
INGREDIENTS:
Gnocchi
- 500g ricotta cheese
- 2 cups 00 (pasta) flour
- 3 eggs
- ¾ cup grated parmesan
- Salt, pepper, garlic powder to taste
Sauce
- 790g tin chopped tomatoes
- Spray of Olive oil
- 4 cloves garlic
- 1 large brown onion
- 1 tsp basil (Dry/Fresh)
- Salt to taste
- METHOD:
Mix in all the ingredients for the gnocchi in a bowl until a dough consistency is reached - Cut into 4-5 smaller balls
- With your hands, roll out each ball until you have an even long strip of dough
- Cut each strip into bite size pieces (approx. 2cm)
- For the sauce, spray olive oil into a pan and add garlic and onion, cook until lightly brown
- Add tinned chopped tomatoes and bring to a boil
- Add dry basil and salt to taste
- Cook for 10 mins or until sauce thickens
- To cook gnocchi, add gnocchi to boiling water for 2 mins or until they float! (Cook in parts depending how big saucepan is)
- Add gnocchi to sauce and garnish with fresh basil
- Add parmesan cheese and chilli to taste, and serve with a garden salad.
Priscilla Elazar is an Accredited Practicing Dietitian and Sports Dietitian.
Click here to read her bio or book an appointment online.
