YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil
Enjoy a light yet satisfying dish that melds the creamy texture of ricotta-infused gnocchi with the vibrant burst of blistered cherry tomatoes and fresh basil. This dish features a delicate balance of tangy and savory flavors, accented with a hint of garlic and grated Parmesan, making it perfect for a comforting meal any time of day.
INGREDIENTS
150g Whole Milk Ricotta
1 Large Egg
30g Whole Wheat Flour
150g Cherry Tomatoes
20g Grated Parmesan Cheese
1 tsp Olive Oil
1 Garlic Clove
10g Fresh Basil
Salt and Pepper to taste
PREPARATION
In a bowl, combine the ricotta, egg, whole wheat flour, salt, and pepper. Mix until a smooth dough forms.
Lightly flour a work surface and gently knead the dough just until it comes together. Divide the dough into 4 portions and roll each into long logs.
Cut the logs into 1-inch pieces to form gnocchi. Optionally, roll each piece over a fork to create ridges that hold sauce better.
Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and briefly sauté until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet and cook until their skins blister, about 4-5 minutes. Season with a pinch of salt and pepper.
Meanwhile, bring a pot of salted water to a boil. Gently drop the gnocchi in and cook until they float to the top, about 2-3 minutes. Remove them with a slotted spoon.
Toss the cooked gnocchi directly into the skillet with the blistered tomatoes. Sprinkle in the grated Parmesan and toss gently to combine.
Garnish with fresh basil leaves, and adjust seasoning with salt and pepper if needed before serving.