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Ingredients
Method
- 360g ricotta
- 80g parmesan, grated
- 150g flour
- 3 eggs, beaten
- 1 tbsp each chopped basil, thyme, and parsley
- 1 tbsp lemon zest
- 60ml olive oil
- 3 sliced cloves of garlic
- 600g cherry tomatoes, halved
- Black pepper
- 2 tbsp basil, to serve
- Put the ricotta, flour, eggs, some pepper, and the parmesan in a bowl, and mix to form a sticky dough. Mix in the herbs and lemon zest, then flour a work surface and roll the dough into two logs, about 3cm wide. Slice into 2cm pieces, and set aside.
- Heat the oil in a frying pan, and add the garlic and tomatoes. Fry for 5 minutes to soften. Meanwhile, cook the gnocchi in a large pot of boiling salted water, for 3 minutes or until they have risen to the surface. Remove with a slotted spoon, toss in the tomato mixture, and serve with more parmesan and basil.
20 mins
2 serving
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