Ingredients

• 750 g fresh ricotta cheese
• 1 cup rocket chopped
• 3/4 cup Parmesan cheese finely grated
• 1 1/2 cups gluten free flour sifted
• 2 extra large eggs beaten
• extra sifted gluten free flour (coating)
• few more rocket leaves to serve

Warm Tomato Olive Sauce

• 2 tbsp extra virgin olive oil
• 1 clove garlic thinly sliced
• 400 g can crushed or diced tomatoes
• 1/4 cup baby olives (try Ligurian)

Method

1. For gnocchi: Mix ricotta, rocket, Parmesan cheese, eggs and flour together with ½ teaspoon salt and a pinch of pepper. Roll into 2, 30cm logs and slice off approximately tablespoon portions. Roll into oval shapes and place on a large plate dusted with a little more flour to prevent sticking. Cook a few at a time in a large pan of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon
2. For sauce: Heat oil in a medium frying pan and cook garlic for 1 minute, being careful not to burn. Add tomatoes and simmer for 10 minutes, or until thickened. Add olives and heat through. Season and gently toss with gnocchi. Serve topped with a few more rocket leaves.

Ratings & Reviews