Herb and Ricotta Gnocchi
|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|
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.