Plat
Creamy Tomato Ricotta Gnocchi
15 minPour 2Nutri-Score C€€
C
15 min
15 minCreamy Tomato Ricotta Gnocchi
recette de
@cookthepineapple
@cookthepineapple
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oil (plus extra for serving)Épicerie30 ml
cherry tomatoes (whole)Fruits et légumes250 g- fresh basil (leaves, plus extra for serving)Fruits et légumes10 g
salt (to taste)Épices5 g
Calabrian chili (dried, crushed)Épices3 g
garlic (cloves, minced)Fruits et légumes3 morceaux
gnocchi (shelf-stable)Céréales500 g
pasta water (reserved from cooking the gnocchi)Autres120 ml
ricottaProduits laitiers150 g
parmesan (finely grated, plus extra for serving)Produits laitiers60 g
par portion
Nutrition
799kcal
- Glucides
- 103 g
- Protéines
- 28 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Serve
- Tear over fresh basil and finish with a drizzle of olive oil.
- Top generously with more grated parmesan.
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