Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 640grams mix-a-mato tomatoes
- 1 brown onion, sliced into rounds
- 1tablespoons extra virgin olive oil
- 1 cup mixed fresh herb leaves, finely chopped
- 375grams light ricotta
- 2 free range eggs
- 2 cup wholemeal plain flour
- 2 cup baby rocket leaves
Nutrition per serving
1880kJ / 450Cal
1880 Kilojoules or 450 Calories
22% of daily energy intake*
Protein
21.0grams
Fat
15.3grams
Carbs
54.0grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a simple recipe for homemade gnocchi? Try your hand at our ricotta gnocchi. Creamy, comforting and bursting with fragrant herbs, it's a winner.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place tomatoes, onion, oil and half the herbs in a large baking dish. Season with pepper and toss to coat. Bake for 20 minutes or until onion has softened.
Step 2 of 4
Meanwhile, place ricotta, eggs and remaining herbs in a large bowl and whisk to combine. Season with pepper, then add flour and gently mix to combine. Turn dough onto a lightly floured surface and knead until just smooth.
Step 3 of 4
Cut dough evenly into 8 portions. Roll each piece into a 2cm-thick log. Using a small knife, cut 2cm pieces from each log.
Step 4 of 4
Cook gnocchi, in 2 batches, in a large saucepan of boiling, salted water for 1 minute or until tender and gnocchi rises to surface. Using a slotted spoon, add to tomato mixture with rocket. Toss gently to combine. Divide among bowls and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.