Ricotta gnocchi with cherry tomato sauce

Ricotta gnocchi with cherry tomato sauce

By
From
Something for Everyone
Serves
3-4
Photographer
Ben Dearnley

This recipe comes from my gorgeous mum, who is the best cook I know (my grandma agrees). She makes everything look so easy, but in the case of this delicious gnocchi, it actually is. Try to find the sweetest, most perfectly ripe tomatoes you can for the sauce.

Ingredients

Quantity Ingredient
250g fresh ricotta, (see note)
60g parmesan cheese, freshly grated, plus extra to serve
1 egg
150g plain flour, sifted

Cherry tomato sauce

Quantity Ingredient
2 tablespoons olive oil
1 small onion, diced
1 garlic clove, sliced
400g cherry tomatoes, halved
2 tablespoons basil leaves, torn

Method

  1. Lightly flour a baking tray. Place the ricotta, parmesan and egg in a mixing bowl, then gradually add 110 g of the flour, lightly mixing after each addition. Use only as much of the remaining flour as you need to create a firm enough dough to roll – you may not need to use it all (if the dough is too firm it can become tough). Divide into four even-sized portions and roll out on a clean floured surface to make four logs, each with a 2 cm diameter. Cut each log at 2 cm intervals to make the gnocchi pieces. With the back of a fork, press down lightly on top of each gnocchi. Transfer to the baking tray and, if not using immediately, store in the refrigerator for up to 24 hours.
  2. To make the cherry tomato sauce, heat the oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until softened. Add the tomatoes, cover, and simmer over low heat for 15 minutes.
  3. Bring a large saucepan of water to the boil. Working in batches, cook the gnocchi for 3 minutes, or until cooked through.
  4. Serve the gnocchi with the tomato sauce and basil. Top with a little extra parmesan, if liked.

Baby’s serve

  • For a younger baby, wait until your baby is managing some finger foods (which may not happen until 8–9 months or older) before you offer him this gnocchi as finger food, chopped into smaller pieces if needed. For an older baby, chop up the gnocchi and stir through the sauce or serve as finger food.

Toddler’s serve

  • Serve as for an older baby.

Soft cheeses

  • Ricotta and other soft cheeses, such as feta, are considered a high-risk food in terms of contamination with listeria bacteria. As such, pregnant women are advised not to eat them. You can give soft cheeses to healthy babies over 6 months of age, however, you should be careful when purchasing and storing them. Make sure they’re very fresh, packaged hygienically (in a sealed packet) and stored in the refrigerator. Don’t re-serve any unfinished portions.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
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friendly
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