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Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes
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Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes
Julie loves cooking Italian recipes and is is always inspired by John’s mother Angela who prepares the best ricotta gnocchi. She launched herself a challenge to reinvent this. Here is Julie’s version; prepared with ricotta du Buffala, fresh lemon zest and spinach this gluten-free gnocchi recipe is light and filled with flavours. The lemon zest gives the gnocchi a pleasant freshness in the mouth. Served with cherry tomatoes confit in olive oil, garlic and fresh basil. This succulent dish is a perfect summer recipe.
Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes
| Prep time: About 45 minutes |
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| Cooking time: About 25 minutes |
| Servings or yield: For 2 to 4 people |
| Difficulty level: |
| For gnochis |
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| 450g spinach, cooked and drained (very Important) |
| 1 ½ cup (300g) ricotta di Buffalo or regular, drained |
| ½ cup grated Parmesan |
| 1 tablespoon lemon zests |
| 1 ¼ cup (190g) gluten free all purpose flour |
| 2 eggs |
| Salt and pepper to taste |
| Cotton cheese to drain the spinach |
| For sauce |
| 400g cocktail cherry tomatoes sliced in 2 |
| ½ cup fresh basil, minced and more for serving |
| 2 garlic cloves, smashed |
| ½ cup Olive oil |
| Salt and pepper to taste |
| Parmesan slivers for serving |
Preparation
For the sauce, in a big pan combine sliced cherry tomatoes, minced basil leaves, smashed garlic and olive oil and cook over medium heat 3 minutes. Lower the heat to low, cover and cook another 15 minutes.
Meanwhile, for the gnocchi, in a medium pan, cook spinach until wilted. To remove excess water, transfer the spinach in cotton cheesecloth. Close the Cotton cheesecloth tight enough by making a knot. Then, it is necessary to tighten by turning so the liquid flows gradually. Then chop the spinach.
In a large bowl, combine eggs, ricotta, Parmesan, flour, lemon zests, chopped spinach, salt and pepper to taste. Knead by hand until dough is soft
On a floured surface, tear off a lemon-size piece of dough and roll it into a rope (about 3 in. diameter). Use a knife to cut out 3 by 3 in. square bites, use a fork to create ridges and place gnocchi on a lightly floured tray.
Cook gnocchi in boiling salted water about 5 minutes or until they come to the surface, drain and add to the pan of cherry tomato, toss gently and serve with Parmesan slivers and fresh basil.
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a big pan combine sliced cherry tomatoes, minced basil leaves, smashed garlic and olive oil. Cook over medium heat 3 minutes. Lower the heat to low, cover and Cook another 15 minutes.
2 - in a medium pan, cook spinach until wilted.
3 - To remove excess water, transfer the spinach in cotton cheesecloth.
4 - Close the Cotton cheesecloth tight enough by making a knot. Then, it is necessary to tighten by turning so the liquid flows gradually. Then chop the spinach finely.
5 - In a large bowl, combine eggs, ricotta, Parmesan, flour, lemon zests, chopped spinach, salt and pepper to taste.
6 - Knead by hand until dough is soft.
7 - Knead by hand until dough is soft. On a floured surface, tear off a lemon-size piece of dough and roll it into a rope (about 3 in. diameter). Use a knife to cut out 3 by 3 in. square bites, use a fork to create ridges and place gnocchi on a lightly floured tray.
8 - Cook gnocchi in salted boiling water about 5 minutes or until they come to the surface, drain and add to the pan of cherry tomato, toss gently and serve with Parmesan slivers and fresh basil.
