Recipe

Roasted Ricotta and Artichoke Gnocchi

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Roasted Ricotta and Artichoke Gnocchi

We all know of the pillowy-soft textured pasta that makes our hearts sing, this dinner is no different with roasted artichokes, olives, tomatoes, and ricotta there will definitely be no silent night.




Ingredients to serve 2

  • 100g x Ricotta - gently crumbled
  • 150g x Heirloom Cocktail Tomatoes
  • 100g x Artichokes - quartered
  • 30g x Capers - chopped
  • 60g x Olives - halved
  • 200g x Butternut Chunks
  • 10g x Grated Parmesan
  • 20g x Crushed Garlic
  • 10g x Italian Flat Leaf Parsley - chopped
  • 300g x Potato Gnocchi
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Ricotta - gently crumbled
  • 300g x Heirloom Cocktail Tomatoes
  • 200g x Artichokes - quartered
  • 60g x Capers - chopped
  • 120g x Olives - halved
  • 400g x Butternut Chunks
  • 20g x Grated Parmesan
  • 40g x Crushed Garlic
  • 20g x Italian Flat Leaf Parsley - chopped
  • 600g x Potato Gnocchi
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

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 bring a large saucepan of salted water to the boil.

Washing Instruction

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

Gino's Tip

Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients

Step 1 - Roasted Vegetables

Toss your butternut chunks, artichoke quarters, olives, crushed garlic and chopped capers in a large mixing bowl. Scatter onto an oven tray, cover with foil and pop into the oven for 12 minutes. In the meanwhile toss your tomatoes and ricotta in the same bowl used earlier with olive oil, salt and pepper. Remove your foil after 12 minutes and scatter over your cherry tomatoes and ricotta, place back in the oven for 8-10 minutes until all your vegetables are cooked through and tender. Sprinkle over your grated parmesan and chopped Italian flat-leaf parsley.

Step 2 - Potato Gnocchi

Cook your potato gnocchi in your boiling water until they float to the surface. Drain through a colander and drizzle with olive oil, salt and pepper before mixing through your roasted vegetables.

TO SERVE

Divide your roasted ricotta and artichoke gnocchi amongst your servings.