Looking for a vegetarian main to impress your guests? Curtis’ ricotta gnocchi recipe is it.
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Line a large baking tray with 3 sheets of paper towel. Spread the ricotta over the lined tray and top with 2 sheets of paper towel. Set aside for 5 mins to drain.
In a bowl, combine the ricotta with parmesan and egg. Season with salt. Add flour and use a wooden spoon to stir until the mixture is just combined.
Transfer the dough to a lightly floured work surface and knead briefly (the dough should be soft and slightly tacky). Line a baking tray with baking paper and dust with extra flour. Divide dough into 4 portions. Using floured hands, roll each portion on a lightly floured surface into a 2cm-thick rope. Starting at 1 end, pinch and cut with a floured knife. Place gnocchi on lined tray. Repeat with remaining dough portions.
Heat a large deep frying pan over medium-high heat. Cook butter, swirling to coat the base of the pan, for 2 mins or until butter is light golden and foaming. When foaming subsides, add tomatoes and shallot and cook, stirring, for 3 mins or until tomatoes begin to collapse.
Meanwhile, bring a large saucepan of water to the boil. Using the baking paper, carefully slide the gnocchi into the water. Cook for 1-2 mins or until gnocchi float to the surface. Cook for a further 2 mins.
Using a slotted spoon, transfer the gnocchi to the frying pan with 1/4 cup (60ml) cooking liquid. Place over medium heat and cook, tossing frequently, for 1-2 mins or until sauce clings to gnocchi, adding more cooking liquid if necessary. Stir in the basil and season with pepper to serve.
Serve with finely grated parmesan and lemon zest
COOK. STORE. SAVE.
Use it up: Put the leftover parmesan from this recipe to good use and make the ultimate salad topper: parmesan crisps. Find the recipe at coles.com.au/tomatosaladparmesancrisps.