Whipped Ricotta and Slow Roasted Tomato Gnocchi
Directions
- 1Preheat the oven to 190c fan.
- 2In a baking dish, add the tomatoes, diced aubergine, olives, balsamic vinegar, and a drizzle of olive oil. Mix and season with a little salt and pepper.
- 3Add a whole garlic clove (top sliced off) and drizzle the garlic only with olive oil. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 20-30 minutes until the tomatoes are collapsing.
- 4Mix the ricotta with lemon zest, grated Parmesan, black pepper, and salt.
- 5Remove the garlic, take out 2-3 cloves and mince. Add back to the sauce along with lots of fresh torn basil and 2 tbsp of water to make it more saucey.
- 6Cook the gnocchi in boiling salted water to packet instructions. Save a cup of gnocchi water.
- 7Add the warm gnocchi to the tomato pan and the cooked protein (if using), and mix. Loosen with a few tbsp of gnocchi water if needed.
- 8Serve, top with a heaped tbsp of ricotta, an extra grating of parmesan and serve.
Ingredients
- 500 g cherry tomatoes
- 1 small aubergine
- 1 clove garlic
- 12 Kalamata olives
- 1 handful fresh basil
- 1 tbsp balsamic vinegar
- 250 g fresh gnocchi
- 2 generous heaped tbsp ricotta
- 0.5 lemon
- 20 g Parmesan
- 1 pinch salt
- 1 pinch black pepper
- 1 drizzle olive oil
- 2 tbsp water
Equipment
ovenbaking dishforkknifegraterspoon
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