Here I am again, in my happy little corner: the kitchen!
I can finally offer you one of the latest recipes I’ve thought of for a tasty vegetarian lunch: ricotta and arugula gnocchi!
Very easy to prepare, it just requires a bit of patience as the dough will need to rest for about 30 minutes, just enough time to prepare the sauce and…set the table!
Below you will also find other alternative recipes for delicious gnocchi!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients for Ricotta and Arugula Gnocchi
- 0.8 cup all-purpose flour
- 3/4 cup grated Parmesan cheese
- 1 egg
- 8.8 oz ricotta
- 2 cups arugula
- 1 tbsp extra virgin olive oil (scant)
- as needed semolina flour
- 1 pinch salt
- 10 cherry tomatoes
- 4 leaves basil
- 2 tbsp extra virgin olive oil
- 0.7 oz sliced almonds
- as needed salt
- 1 shallot (small)
Tools
- 1 Immersion Blender
How to form the gnocchi and prepare the sauce
First, prepare the gnocchi dough as it needs to rest for about 30 minutes.
Take the arugula and the scant tablespoon of oil and chop them using the immersion blender. Pour the chopped mixture into a bowl and mix it with the ricotta (cow’s milk and well-drained).
Then add the egg, grated Parmesan cheese, and a pinch of salt and mix everything until you create a firm and compact dough (although a little sticky). If necessary, add some flour.
Sprinkle with semolina and let it rest on the work surface for about thirty minutes.
In the meantime, prepare the sauce.
Wash and cut the cherry tomatoes in half, finely chop the shallot, and place them in a large pan (where you’ll toss the gnocchi) with the olive oil and a pinch of salt.
Sauté for a few minutes then add the basil.
Cook for 5/10 minutes. Separately, lightly toast the almonds in a non-stick pan for a few minutes, until they are slightly golden.
At this point, form the gnocchi. Create ropes about a thumb’s thickness and cut pieces about 3/4 inch long.
Boil them in plenty of salted water. They are ready as soon as they float to the surface. Drain them into the pan with the sauce and toss them lightly.
Serve with a sprinkle of toasted almonds.
