Tomato & Ricotta Gnocchi

  • 1 tbsp olive oil
  • 1 clove garlic (I used tsp squeezy garlic)
  • 250g cherry tomatoes
  • 1 red bell pepper, diced
  • 1 red onion, sliced
  • Handful fresh basil
  • 1 tbsp balsamic vinegar
  • Pack of fresh gnocchi
  • 2 tbsp ricotta
  • 20g parmesan
  • Zest of 1/2 lemon
  • Black pepper to taste
  1. Pre-heat the oven to 180 degrees Celsius. In an oven dish, add the tomatoes, onion, pepper & garlic and drizzle over the balsamic vinegar & olive oil.
  2. Cook for 15-20 minutes until the tomatoes are soft (you may need to mix it a couple of times to stop it burning)
  3. Meanwhile, in a small bowl mix the ricotta, parmesan, lemon zest and black pepper until light and fluffy.
  4. When there’s 5 minutes to go, boil water in a pot and cook the gnocchi as per packet instructions. 
  5. Once the tomato mix is cooked, remove from the oven and mix in fresh basil and a couple tablespoons of water from the gnocchi if you want to make it saucier.
  6. Drain the gnocchi, mix in with the sauce before transferring to 2 bowls and top with the ricotta. 

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