Herb and Ricotta Gnocchi Recipe
Ingredients
| Ricotta cheese | 250 Gram | |
| Mashed potato | 90 Gram | |
| Parsley | 2 Tablespoon, chopped | |
| Basil | 1 Tablespoon, chopped | |
| Parmesan cheese | 60 Gram, grated | |
| Ground nutmeg | 1/4 Teaspoon | |
| 2 eggs, lightly beaten plain flour | ||
| TOMATO SAUCE | ||
| Canned tomatoes | 440 Gram | |
| 2 teaspoons sweet fruit chutney | ||
| Tomato Paste | 2 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
Directions
1. Place ricotta cheese, mashed potato, parsley, basil, Parmesan cheese, nutmeg and egg in a large bowl and mix to combine. Take tablespoons of mixture and roll into balls, then dust with flour.
2. To make sauce, place tomatoes, chutney, tomato paste and garlic in a food processor or blender and process to combine. Push through a sieve to remove seeds. Place sauce in a microwave-safe jug and cook on HIGH (100%) for 3 minutes or until heated through, or heat in a small saucepan over a medium heat.
3. Bring a large saucepan of water to the boil, then reduce heat so that the water is simmering. Drop gnocchi into simmering water and cook for 2 minutes or until they rise to the surface. Using a slotted spoon, remove gnocchi and drain on absorbent paper. Spoon sauce over gnocchi.
2. To make sauce, place tomatoes, chutney, tomato paste and garlic in a food processor or blender and process to combine. Push through a sieve to remove seeds. Place sauce in a microwave-safe jug and cook on HIGH (100%) for 3 minutes or until heated through, or heat in a small saucepan over a medium heat.
3. Bring a large saucepan of water to the boil, then reduce heat so that the water is simmering. Drop gnocchi into simmering water and cook for 2 minutes or until they rise to the surface. Using a slotted spoon, remove gnocchi and drain on absorbent paper. Spoon sauce over gnocchi.
Chef
