Tomato & Ricotta Gnocchi

This indulgent dish is comforting, delicious and healthy. It’s packed with Mediterranean flavours and meal prep friendly.

Time: 45 minutes Serves: 2

Ingredients

• 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

Method

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. 

Top tips

If you’re cooking for one, only cook half of the gnocchi, save half of the sauce and ricotta mix in the fridge and simply reheat and cook the remaining gnocchi when you’re ready!

You can add extra protein such as chicken, salmon, prawns or tofu or have on its own.