Plato principal
Creamy Tomato Ricotta Gnocchi
15 minPara 2Nutri-Score C€€
C
15 min
15 minCreamy Tomato Ricotta Gnocchi
receta de
@cookthepineapple
@cookthepineapple
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
olive oil (plus extra for serving)Despensa30 ml
cherry tomatoes (whole)Frutas y verduras250 g- fresh basil (leaves, plus extra for serving)Frutas y verduras10 g
salt (to taste)Especias5 g
Calabrian chili (dried, crushed)Especias3 g
garlic (cloves, minced)Frutas y verduras3 piezas
gnocchi (shelf-stable)Cereales500 g
pasta water (reserved from cooking the gnocchi)Otro120 ml
ricottaLácteos150 g
parmesan (finely grated, plus extra for serving)Lácteos60 g
por ración
Nutrición
799kcal
- Carbohidratos
- 103 g
- Proteínas
- 28 g
- Grasas
- 31 g
lo que usará
Utensilios
Sartén
Olla
Escurridor
paso a paso
Preparación
- Paso 1
Cook the gnocchi
- Bring a pot of salted water to a boil and cook the gnocchi according to the package instructions.
- Reserve some of the cooking water, then drain the gnocchi.
- Paso 2
Pan-fry the tomatoes
- Heat the olive oil in a frying pan over medium heat.
- Add the cherry tomatoes and let them soften until their juices release.
- Paso 3
Build the sauce
- Add the garlic, dried Calabrian chili and salt to the tomatoes.
- Stir in the ricotta and grated parmesan until creamy.
- Add the drained gnocchi and a splash of the reserved pasta water, stirring until you reach your preferred consistency.
- Paso 4
Serve
- Tear over fresh basil and finish with a drizzle of olive oil.
- Top generously with more grated parmesan.
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