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Creamy Tomato Ricotta Gnocchi
15 minVoor 2Nutri-Score C€€
C
15 min
15 minCreamy Tomato Ricotta Gnocchi
recept van
@cookthepineapple
@cookthepineapple
2 recepten
3 imports
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wat u nodig heeft
Ingrediënten
olive oil (plus extra for serving)Voorraadkast30 ml
cherry tomatoes (whole)Groente en fruit250 g- fresh basil (leaves, plus extra for serving)Groente en fruit10 g
salt (to taste)Kruiden en specerijen5 g
Calabrian chili (dried, crushed)Kruiden en specerijen3 g
garlic (cloves, minced)Groente en fruit3 stukken
gnocchi (shelf-stable)Granen500 g
pasta water (reserved from cooking the gnocchi)Overig120 ml
ricottaZuivel150 g
parmesan (finely grated, plus extra for serving)Zuivel60 g
per portie
Voedingswaarden
799kcal
- Koolhydraten
- 103 g
- Eiwitten
- 28 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Koekenpan
Soeppan
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Serve
- Tear over fresh basil and finish with a drizzle of olive oil.
- Top generously with more grated parmesan.
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