Since I discovered the dough with ricotta instead of potatoes, I make gnocchi more often. The recipe is very quick, just put everything in a bowl and it’s ready in an instant. Even for the seasoning, there are no problems, you can get creative with any ingredient, and this time I cooked Ricotta Dumplings with Vegetables, using those I had to eliminate from the fridge. The result is always a tasty dish that takes very little time. For those who want to read other similar recipes, I leave the Collection of gnocchi recipes… all easy and good!
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 524.21 (Kcal)
- Carbohydrates 58.85 (g) of which sugars 13.79 (g)
- Proteins 23.90 (g)
- Fat 24.46 (g) of which saturated 9.40 (g)of which unsaturated 5.47 (g)
- Fibers 11.99 (g)
- Sodium 629.56 (mg)
Indicative values for a portion of 309 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz ricotta
- 1 1/4 cups flour (plus 2 tbsp for the board)
- 1 egg
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 1 pinch nutmeg (ground)
- 1/2 tsp salt
- 2 zucchini
- 1 fairy tale eggplant (small)
- 1 clove garlic
- 3 friggitelli
- 9 oz cherry tomatoes
- 1 red onion from Tropea
- 0.7 oz sun-dried tomatoes (or Capuliato di pomodori)
- 2 tbsp extra virgin olive oil
- 10 leaves basil
Tools
The recipe includes IconA affiliate links
- Kitchen Scale
- Pastry Board
- Gnocchi Board
- Frying Pan
- Slotted Spoon
Steps
Pour the ricotta into a bowl, add the flour with the nutmeg, the whole egg, grated Parmigiano, salt, and mix initially with a spoon and then directly on the surface until you form a firm dough. Sprinkle the work surface with flour. Divide the dough into 5 parts and from each piece roll out logs with a diameter of 0.6 inches. Using a knife, cut into pieces about 0.6 inches. Pass each dumpling on the gnocchi board or the tines of a fork. As they are formed, place them on a floured surface.
Pour the oil into the pan, add the chopped garlic and coarsely sliced onion. While it is sautéing, add the chopped friggitelli, zucchini, and peeled and diced eggplant.
Continue by adding the chopped cherry tomatoes and the Capuliato which adds a lot of flavor to the dish. Stir and let cook for 10 minutes, the vegetables should remain firm. I did not add salt as it is already present in the sun-dried tomatoes. Cook the dumplings and drain them as soon as they float to the top, add them to the sauce, mix well adding a little cooking water, and serve garnished with basil leaves. If you like, you can add grated pecorino cheese, but I prefer it without.
