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Easy Ricotta Gnocchi with Roasted Tomato Sauce and Chunky Pesto

February 18, 2016 by Stacey 14 Comments

roasted canned tomato sauce alternative, just as good if you ask me), and the contrast of the chunky nutty pesto with the smoothness of the rest of the dish.

You can also make a double batch (why not, you’re already there!) and freeze each element separately, leaving you with a whole meal you can put together in minutes another night. yay!

Just a quick one today as it’s almost time to take Smalls to kinder, and she’s beside herself at the thought. I was worried she might take a bit to warm to the place as it was all so new to her, but she happily told me I could pick her up later on her first day and waved me off with a grin. She’s found her feet there and absolutely loves it, which is awesome. And I get a couple of hours KID FREE to CONCENTRATE and NOT MAKE ANY SANDWICHES and LISTEN TO HOW QUIET THE HOUSE IS THIS IS SO WEIRD.

Also – can you gnocchi? do you find it difficult? What’s your favourite way of doing it? (are you a potato baker or a boiler?) link me up with a recipe!

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Ricotta gnocchi with roasted tomato sauce and chunky pesto | a super simple summer weeknight dish, great for vegetarian dinners or when you just want a quick pasta dish | theveggiemama.com

Easy Ricotta Gnocchi with Roasted Tomato Sauce and Chunky Pesto

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Vegetarian
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Description

Easy little cloud-like potato dumplings covered in a summery tomato sauce and fresh basil pesto.


Scale

Ingredients

pesto

  • 1 bunch basil
  • 3/4 cups parmesan style cheese, grated
  • 1 clove garlic
  • 1/4 cup almonds
  • 1 tablespoon pine nuts
  • 1 teaspoon salt
  • 1/2 cup olive oil

sauce

  • 8 Large ripe tomatoes, or 2 x 440g tins tomatoes
  • 1 splash red wine
  • 1 splash balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 pinch cracked black pepper

gnocchi

  • 300g ricotta
  • 1 1/4 cup plain flour
  • 1 cup parmesan style cheese, grated
  • 1 Large egg, lightly beaten
  • 1 teaspoon salt
  • 1 pinch pepper

Instructions

Sauce

  1. Step 1To begin, get the sauce on first: quarter your whole tomatoes and put in a baking dish (or add tinned tomatoes), drizzle with wine, balsamic vinegar, and olive oil. Sprinkle salt, pepper and sugar.
  2. Back in a 180C (or 200C if you need them done faster) for about 20-30 minutes until soft and just beginning to caramelise at the edges.

Gnocchi

  1. For the gnocchi, mix your ricotta, flour, cheese, egg, salt and pepper in a large bowl until it makes a dough.
  2. Separate into several pieces and roll them out into a 1-inch diameter log. with a sharp knife, cut through at 1cm intervals to make little discs.
  3. Spread out onto a floured surface until you are ready to cook them.

Pesto

  1. For the pesto, put the basil, cheese, nuts, salt, garlic, and olive oil into a food processor and pulse until mixed but still chunky. Check for seasoning and adjust as necessary. Feel free to add more olive oil if it is a bit dry. I like to keep it chunky to contrast with the soft ricotta gnocchi and the smooth sauce, but you make it how you like it.

Gnocchi

  1. Bring a large pot of salted water to boil, and cook your gnocchi in batches for 2-3 minutes until they rise to the surface. Drain and keep warm.

Sauce

  1. To make the sauce, tip the tomatoes and their juice into a blender and blend on high for 1 minute. Check for seasoning and adjust.
  2. Toss the cooked gnocchi in the sauce and serve with chunky pesto on top with a drizzle of olive oil. Have extra cracked black pepper and cheese on the table.

Keywords: easy gnocchi, ricotta gnocchi, weeknight dinners, easy pasta, quick gnocchi,

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Filed Under: Main Dish, Vegetarian

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Reader Interactions

Comments

  1. Tina Lacy says

    February 18, 2016 at 5:32 pm

    I may have to try this. I have had gnocchi once out of a packet…………I didn’t like it, it was to doughy

    Reply
  2. Reannon @shewhorambles says

    February 19, 2016 at 12:51 pm

    I used to do potao gnocchi but ever since I tried Ruth’s ( GG) ricotta version I’ve never gone back. It’s so light & fluffy & much easier to make. I love it & this post has made me put it on next weeks menu 🙂

    P.S love having you back in blog feed xx

    Reply
  3. Shari from GoodFoodWeek says

    February 19, 2016 at 2:58 pm

    I love making gnocchi! This is my go-to ricotta gnocchi recipe: http://goodfoodweek.com.au/2014/12/recipe-ricotta-gnocchi-with-basil-and-tomato-salad/ And here is a more traditional gnocchi with goat’s cheese: http://goodfoodweek.com.au/2014/07/recipe-ragu-with-goats-cheese-gnocchi/ {concurred with a 15 month old under foot}.

    Reply
  4. Lisa@ChocolateMeetsStrawberry says

    February 22, 2016 at 7:09 pm

    Stacey, this gnocchi dish is looking mighty fine! Now I’m wondering why we don’t eat gnocchi in my house. I mean, ever, and there’s no good reason for it – they’re so delicious! I love that you have actually made yours from scratch, and it looks like they would be the perfect partners in crime to that tomato sauce and pesto!

    Reply
    • Veggie Mama says

      February 25, 2016 at 8:59 pm

      I find the shop ones a little chewy… once you have from scratch ones it’s so hard to go back! I think tomato sauce and pesto make everything better 🙂

      Reply
  5. Vicki @ BoiledEggsandSoldiers says

    February 22, 2016 at 10:48 pm

    This looks delicious and you have inspired me to give it a go. Last time I made gnocchi was a sweet potato one – flavours were good but the gnocchi itself – glue and I haven’t gone there since. Now I will. Thanks so much for linking up to YWF too.

    Reply
    • Veggie Mama says

      February 25, 2016 at 8:58 pm

      I think it must be the sweet potato! Maybe it’s cursed and we’re actually awesome!

      Reply
  6. angelatolentinomesquita says

    February 23, 2016 at 4:46 am

    This looks delicious …

    Reply
    • Veggie Mama says

      February 25, 2016 at 8:57 pm

      Thank you!

      Reply
  7. Kim @ Land of Zonkt says

    February 25, 2016 at 12:54 pm

    Gnocchi has a soft spot in my heart. I have fond memories as a kid going to my best friends home on a Sunday and her dad making Gnocchi by hand.
    I even remember him rolling it out on the kitchen bench and cutting it with the side of a spatular. No knife and no rolling with a fork either, just gorgeous light pillows in a simple red sauce… seriously just heavenly.
    I’ve made traditional gnocchi a few times but it is a little temperamental when using other vegetables like pumpkin or sweet potato, perhaps theres a higher water content.
    In any event, I believe the ricotta is a massive win, I haven’t made it, but certainly smashed a few bowls over the years.
    Think I’ll have to change that one and give it a whirl myself.
    Thanks for linking up to Your Weekly Feed btw. xx

    Reply
    • Veggie Mama says

      February 25, 2016 at 8:57 pm

      Ah is there anything better than good pasta memories? I’d like to faff around with the fork rolling but I just don’t. All I know is I will never make sweet potato gnocchi again as long as i live. Maybe.

      Reply
  8. JA says

    May 8, 2017 at 5:38 pm

    Kat
    This is related to SAD not gnochi. We bought a SAD lamp for winter and spring here in UK. Hubble suffers badly. It does work.

    Reply
    • Stacey says

      May 11, 2017 at 3:06 pm

      I have actually thought of buying one, but I’m still not sure I really suffer from SAD or if I just get down in the dumps a bit. I will do more research, thanks so much!

      Reply

Trackbacks

  1. My go-to favourite vegetarian dinners | Veggie Mama says:
    November 10, 2017 at 6:29 pm

    […] a tomato pasta bake topped with thick, rich bechamel and baked like a simpler version of lasagne, ricotta gnocchi with pesto, an antipasto pasta, and a bolognese-type sauce with […]

    Reply

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