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Sunday, June 26, 2011

Ricotta Week!

Gnocchi alla ricotta e pomodoro

I have acquired 4 kg of ricotta and it must be used!
Here is a recipe you simply must try.
It is simple and tasty and I would happily serve this for entree to my guests or as a homely winter meal.

Tomato Ricotta Gnocchi
2 eggs 
375g fresh ricotta
1 cup of tomato paste
2 cups of plain flour
butter and olive oil
oregano or basil

In a bowl combine the eggs, ricotta and tomato paste.
On your work surface heap the flour and make a little well.
Add to this the ricotta mixture and work together like you are making a dough but don't over work it.
Sprinkle the work surface with a little flour and divide your mixture by four and roll them into a sausage about 2cm thick.
Slice the sausage shape on the diagonal about 1cm thick and drop into a pot of boiling water in small batches.
Cook until they rise to the top and are tender.
Remove them to drain on a plate with a clean tea towel (cause we don't use paper towel do we *wink*)
In a frying pan, heat the butter/oil and saute the garlic and add the gnocchi. I crumbles in some of our dried oregano from summer, fresh basil would be nice.
The idea is to toss to coat like a dressing but I like to fry them a bit to get a crisp texture on the outside to contrast with the soft doughiness on the inside.
Serve with a sprinkling of Parmesan.


  1. I am going to have to try that! I have ricotta sitting in my fridge right now!
    Housewife Eclectic

  2. Now that looks like the perfect use of ricotta Tanya. Yum.

  3. Mmmm sounds lovely Tanya! definitely one recipe I'll try, many thanks for sharing.

  4. Love gnocchi, shall put it on the 'Things To Try' list.

    As soon as the girls lay a couple of eggs..............

    Claire :}

  5. this is going in the new collection of recipes book! thinking i'll try it as an appetizer with a marinara or pesto "dip."


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