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Herb And Ricotta Gnocchi

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Ingredients
  Ricotta cheese 8 Ounce (250 Gram)
  Instant mashed potato 3 Ounce (90 Gram)
  Parsley 2 Tablespoon, chopped
  Basil 1 Tablespoon, chopped
  Parmesan cheese 2 Ounce, grated (60 Gram)
  Ground nutmeg 1⁄4 Teaspoon
  Eggs 2 , beaten
  Tomato sauce 1 Cup (16 tbs)
  Canned peeled tomatoes 14 Ounce, drained, liquid reserved and seeds removed (440 Gram)
  Sweet fruit chutney 2 Teaspoon
  Tomato paste 2 Teaspoon
  Garlic 1 Teaspoon, minced
Directions

1. Place ricotta cheese, mashed potato, parsley, basil, Parmesan cheese, nutmeg and egg in a large bowl and mix to combine. Take tablespoons of mixture and roll into balls, then dust with flour.
2. To make sauce, place tomatoes, chutney, tomato paste and garlic in a food processor or blender and process to combine. Push through a sieve to remove seeds. Place sauce in a microwave-safe jug and cook on HIGH (100%) for 3 minutes or until heated through, or heat in a small saucepan over a medium heat.
3. Bring a large saucepan of water to the boil, then reduce heat so that the water is simmering. Drop gnocchi into simmering water and cook for 2 minutes or until they rise to the surface. Using a slotted spoon, remove gnocchi and drain on absorbent paper. Spoon sauce over gnocchi.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Ricotta
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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