Tomato and Green Ricotta Gnocchi

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Tomato and Green Ricotta Gnocchi

Crispy bacon bits and sweet potato gnocchi in a Pomodoro sauce with lemon and mint Verde.

Ingredients to serve 2

  • 100g x Diced Bacon
  • 15g x Crushed Garlic
  • 150g x Cherry Tomatoes - quartered
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Mint - chopped
  • 10g x Capers - chopped
  • 30ml x Lemon Juice
  • 300g x Sweet Potato Gnocchi
  • 60g x Ricotta - gently crumbled
  • 110ml x DD Pesto Pomodoro
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Diced Bacon
  • 30g x Crushed Garlic
  • 300g x Cherry Tomatoes - quartered
  • 20g x Italian Flat Leaf Parsley - chopped
  • 20g x Mint - chopped
  • 20g x Capers - chopped
  • 60ml x Lemon Juice
  • 600g x Sweet Potato Gnocchi
  • 120g x Ricotta - gently crumbled
  • 220ml x DD Pesto Pomodoro
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and place a large saucepan of salted water on the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your Italian flat-leaf parsley and mint thoroughly and drain on paper towel.

Mariella's Tips

Tomatoes are a great source of vitamin C, which is important for immune function.

Step 1 - Crispy Bacon Gnocchi Fills

Heat a large casserole pan over med-high heat, add a glug of olive oil and fry your diced bacon until crisp; now add your butter, crushed garlic, quartered cherry tomatoes and remove your pan from the heat then add your DailyDish Pesto Pomodoro Sauce. Once your water comes to the boil, cook your gnocchi as per packaging instructions. Once your gnocchi is cooked, drain through a colander and add to your crispy bacon fills, taste and season with salt and pepper.

Step 2 - Lemon and Herbs

Using a mortar and pestle, grind your roughly chopped parsley, mint and capers until roughly paste-like. Now mix in your lemon juice and a few good glugs of olive oil. Season with salt and pepper to taste. If you don't have a mortar and pestle, mixing your chopped ingredients will work just fine.

To Serve

Divide your crispy bacon gnocchi amongst your servings and top with your crumbled ricotta and lemon and herbs.