RICOTTA GNOCCHI WITH BASIL AND TOMATO SALAD
500 grams of ricotta
2 cups of plain flour
1box of frozen spinach
1/2 bunch of parsley, chopped
1 bunch of basil, chopped
1 lemon, zested
2 eggs
1 cup of parmesan, grated
salt and pepper
1 pun net of cherry tomatoes
1/4 cup of olive oil
1/4 cup of apple cider vinegar
extra parmesan for serving
extra plain flour for dusting the work surface
Into a mixing bowl, place the ricotta, flour, thawed and drained spinach, parsley, a quarter of the basil, lemon zest, eggs and parmesan. Season with salt and pepper and then bring together to form a dough.
Once the dough has formed, transfer the dough onto a floured work surface, flour your hands and then being to roll into a long snake. When the snake is approximately 2cm-3cm in diameter then use a knife to cut the gnocchi into 2cm pieces.
Bring a pot of salted water to the boil and then add the gnocchi in batches. When the gnocchi come to the surface they are cooked – remove them from the water and repeat the process with the remaining gnocchi.
To make the salad – halve the cherry tomatoes, and toss with the remaining basil, oil, cider vinegar, salt and pepper.
Top the gnocchi with the tomato salad and extra parmesan to serve.
