Cherry Tomato Gnocchi with Whipped Ricotta

Informations supplémentaires

35 min. | 479 kcal | easy | Family, Vegetarian | Printable version

1. Setup Cut the cherry tomatoes in 2. Chop the garlic, onion, spinach and herbs. Bring a pot of water to a boil for step 4.

2. Prepare the breadcrumbs Heat a drizzle of oil in a pan on medium high. Add the panko and oregano and cook for 3-4 minutes until the breadcrumbs are golden. Remove from the pan and put in a bowl with the fresh herbs.

3. Make the sauce Heat a drizzle of oil with 1 tbsp. of butter in a large skillet over medium heat. Cook the tomatoes and onion 5-6 minutes until the tomatoes are softened. Lightly mash them. Add salt and pepper. Add the garlic, tomato paste and 1 tbsp. of sugar and cook for 1 minute. Add 3/4 ^2P | 1 ^3P cup of water and bring to a boil. Simmer over medium heat for 4-5 minutes.

4. Cook the gnocchi Cook the gnocchi in the pot of boiling water for 2-3 minutes or until they float to the surface. Drain. Add the gnocchi and spinach to the pan with the tomato sauce. Mix well. Adjust the salt and pepper to taste.

5. Whip the ricotta Place the ricotta in a bowl with a drizzle of olive oil or water and a pinch of salt. Whip with a whisk until smooth.

6. Plate your dish Put the ricotta at the bottom of a bowl and garnish with the gnocchi and the breadcrumbs. Add a drizzle of oil to taste. Bon appétit!

350gGnocchi

200gCherry Tomatoes

120mlRicotta Cheese

0.5unitYellow Onion(s)

1unitChives, parsley

25gPanko Breadcrumbs

30mlTomato Paste

1unitGarlic Clove(s)

40gBaby Spinach

1gDried Oregano

What you need pan, pot, strainer, bowls, whisk

479 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 80g

27%

fat 10g

15%

cholesterol 32mg

11%

fiber 10g

40%

protein 19g

saturated 6g

30%

sodium 224mg

sugar 10g

trans 0g