Print
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

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,