YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Roasted Cherry Tomatoes and Fresh Basil
Delight in these pillowy homemade ricotta gnocchi, featuring a light and airy dough infused with creamy ricotta and a hint of egg. Finished with sweet, oven-roasted cherry tomatoes, a drizzle of olive oil, and a sprinkle of tangy Parmesan, this dish is brightened by fresh basil for a burst of aromatic flavor.
INGREDIENTS
2/3 cup Ricotta Cheese (165g)
1 Egg (50g)
25g All-Purpose Flour
1/2 cup Cherry Tomatoes (75g)
1 teaspoon Extra Virgin Olive Oil (5g)
1 handful Fresh Basil (5g)
20g Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F.
On a parchment-lined baking sheet, toss the cherry tomatoes with olive oil and a pinch of salt. Roast them in the preheated oven for about 10-12 minutes until they soften and start to blister.
Meanwhile, in a large mixing bowl, combine the ricotta cheese, egg, and flour. Gently mix until a soft dough forms. Avoid overworking the mixture to keep the gnocchi light and fluffy.
Lightly flour a work surface and turn the dough onto it. Divide the dough into 4 portions and roll each into a long rope about 1/2 inch in diameter. Using a knife or bench scraper, cut the ropes into 1-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop the gnocchi pieces into the boiling water. They are ready when they float to the surface, approximately 2-3 minutes. Remove them with a slotted spoon.
Transfer the cooked gnocchi into a serving bowl. Gently toss with the roasted cherry tomatoes. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy the delicate, fluffy texture with bursts of sweet tomato and fragrant basil.