Ricotta and slow roasted tomato gnocchi

Name: Ricotta and slow roasted tomato gnocchi
Cuisine: European, Italian, Mediterranean
Ingredients: 250g high quality cherry tomatoes; 1 small aubergine, diced into small cubes; 1 clove garlic; 12 Kalamata olives, cut in 1/4; Fresh basil; 1 tbsp balsamic vinegar; 250g fresh gnocchi (in the fridge isle); Optional cooked protein (prawns, chicken, salmon etc); 2 generous heaped tbsp ricotta; Zest of 1/2 lemon; 20g Parmesan; salt and black pepper

6 steps

I love simple, quick, healthy meals, and this gnocchi is so good. Slow roasting the tomatoes, garlic and aubergine creates a really intense flavoured sauce that pairs so well with the creamy lemon and Parmesan ricotta. Add in any cooked protein here to make this more complete. Leftovers make the perfect lunch for the next day.

Updated at: Sat, 24 Feb 2024 08:55:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories927.4 kcal (46%)

Total Fat56.4 g (81%)

Carbs85.8 g (33%)

Sugars22.2 g (25%)

Protein22.9 g (46%)

Sodium3001 mg (150%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

250gcherry tomatoes

high quality

1aubergine

small, diced into small cubes

1 Tbspbalsamic vinegar

250gfresh gnocchi

in the fridge isle

prawns

Optional, cooked protein, chicken salmon etc

Ricotta mix

2 heaped tbspricotta

20gparmesan

Instructions

Step 1

Preheat the oven to 190c fan.

Step 2

In a baking dish, add the tomatoes, diced aubergine, olives, balsamic and a drizzle of olive oil. Mix and season with salt and pepper. Add a whole garlic clove (top sliced off) and drizzle with olive oil. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 15-20 minutes until the tomatoes are collapsing and everything is soft. Watch it doesnt burn.

Step 3

Mix the ricotta with lemon zest, grated Parmesan, black pepper and salt until fluffy and combined.

Step 4

Remove the garlic, take out 2-3 cloves and mince. Add back to the sauce along with lots of freshly torn basil and 2 tbsp water to make it more saucy.

Step 5

Cook the gnocchi in boiling salted water to packet . Save a cup of gnocchi water. Add the warm gnocchi to the tomato pan and any optional cooked protein if using, and mix. Loosen with gnocchi water if needed.

Step 6

Serve, top with a heaped tbsp of ricotta, an extra grating of parmesan, black pepper and serve.

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