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Ricotta and Rainbow Chard Gnocchi with Cherry Tomatoes
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- For the gnocchi, place the ricotta in a large bowl with the egg, flour and parmesan, season with salt and pepper. Stir the mixture and bring it together.
- Blanch the leaves from the rainbow chard then drain, squeeze out excess moisture and finely chop. Add to the ricotta mixture, stirring to distribute it through the mix.
- Bring a large stockpot of salted water to the boil. Lightly flour a clean surface, then working in batches take about 1/3 cup of the gnocchi mixture, dust in flour and roll on the floured surface into a log shape. Transfer to a sheet of baking paper then cut into gnocchi shapes. Repeat with remaining mixture, dusting with flour if it’s beginning to stick.
- Using the baking paper, add the gnocchi to the pot of boiling water. Boil until the rise to the surface and cook for a further 20 seconds then use a slotted spoon to remove.
- Heat half the oil in a large deep-frying pan over high heat. Add the gnocchi, in batches, and cook, turning occasionally, for about 3 to 4 minutes, or until golden brown. Remove from the pan.
- Heat the remaining oil in pan over medium high heat. Chop the stalks from the chard then add to the pan, season and cook for 2-3 minutes to soften. Add the garlic and tarragon and cook for 20 seconds with the pepper. Add the tomatoes, broad beans and zucchini flowers and cook for 2-3 minutes until the tomatoes collapse slightly. Add the gnocchi to the pan and squeeze over lemon, then remove from heat.
- Serve scattered with extra parmesan, season with black pepper and basil.
Notes
Whip up this delicious vegetarian homemade gnocchi recipe, served with a cherry tomato sauce!
