Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce
Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade ricotta gnocchi with cherry tomatoes and basil sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook homemade ricotta gnocchi with cherry tomatoes and basil sauce using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce:
  1. Prepare For The Sauce
  2. Take 500 g Cherry tomatoes, quartered
  3. Get 2 big garlic cloves, crushed
  4. Prepare 10 tbsp vegetable stock
  5. Make ready 1 tsp caster sugar
  6. Prepare 2 tbsp chopped fresh basil or 2 tsp dried basil
  7. Prepare For The Gnocchi
  8. Prepare 250 g ricotta cheese
  9. Prepare 250 g low fat cheese
  10. Take 50 g parmasan cheese
  11. Take 200 g plain flour
  12. Prepare Salt to taste
  13. Get Freshly ground black pepper to taste
  14. Prepare Fresh basil to garnish
Steps to make Homemade Ricotta Gnocchi With Cherry Tomatoes and Basil sauce:
  1. For the sauce add all the ingredients to a saucepan over medium heat-high. Bring to boiling point, then reduce heat and simmer partially covered with a lid for 10-12 minutes until sauce is slightly thickened.
  2. Bring a large pot of boiling water ready to boil the gnocchi.
  3. To make the gnocchi, in a bowl using a wooden spoon mix the ricotta, soft cheese, parmasan cheese and season with salt and pepper.
  4. From the flour set aside 4 teaspoons to roll the dough then mix the rest of the flour into the cheese mixture. Mix to make a soft but not sticky dough.
  5. Divide the dough into 8 equal balls. Then dust a worktop surface lightly with the reserved flour and roll each ball out into a long sausage shape, should measure appropriately 2cm in thickness and 30cm long
  6. Line the gnocchi rolls then cut into approximately 2cm chunks.
  7. Drop the gnocchi balls into the large saucepan of boiling water. Bring back to a boiling point then reduce heat and simmer for 2 minutes. Note that as the gnocchi cooks they will rise to the surface of the water.
  8. Use a draining spoon to lift the cooked gnocchi from the boiling water (they'll be too soft and may break if drained in the colander).
  9. Divide into 4 bowls and spoon the sauce over the gnocchi to serve. Sprinkle with salt and freshly cracked pepper and garnish with basil if desired.
  10. Serve with a green salad on the side.

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