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Creamy Tomato Ricotta Gnocchi
15 minPorcje: 2Nutri-Score C€€
C
15 min
15 minCreamy Tomato Ricotta Gnocchi
przepis od
@cookthepineapple
@cookthepineapple
2 przepisy
3 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
olive oil (plus extra for serving)Spiżarnia30 ml
cherry tomatoes (whole)Warzywa i owoce250 g- fresh basil (leaves, plus extra for serving)Warzywa i owoce10 g
salt (to taste)Przyprawy5 g
Calabrian chili (dried, crushed)Przyprawy3 g
garlic (cloves, minced)Warzywa i owoce3 kawałki
gnocchi (shelf-stable)Produkty zbożowe500 g
pasta water (reserved from cooking the gnocchi)Inne120 ml
ricottaNabiał150 g
parmesan (finely grated, plus extra for serving)Nabiał60 g
na porcję
Wartości odżywcze
799kcal
- Węglowodany
- 103 g
- Białko
- 28 g
- Tłuszcz
- 31 g
czego użyjesz
Przybory
Patelnia
Garnek
Durszlak
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Serve
- Tear over fresh basil and finish with a drizzle of olive oil.
- Top generously with more grated parmesan.
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