Fresh ricotta gnocchi with tomato and corn salad

Prep 30 min
Total 45 min
Serves 4

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.

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Ingredients

2 cups
mixed heirloom cherry tomatoes, halved
1 tbsp
extra-virgin olive oil
1 tbsp
1/4 tsp
1 cup
fresh corn kernels, (1 large cob)
1/2 cup
fresh basil, torn

Gnocchi

1
egg
1 cup
smooth ricotta
3/4 cup
finely grated parmesan, plus more for garnish
2
garlic cloves, grated
3 tbsp
chopped chives
3 tbsp
chopped basil
1 tsp
3/4 tsp
1/4 tsp
1/2 cup
all-purpose flour
1 tbsp
extra-virgin olive oil

Instructions

  • STIR tomatoes, oil, lemon juice and ¼ tsp salt in a large bowl. Set aside.
  • GNOCCHI: Beat egg in another large bowl, then stir in ricotta, parmesan, garlic, herbs, lemon zest, 3/4 tsp salt and pepper until combined. Stir in flour until just combined. Divide dough into 4 portions. Roll each portion into 9-in.-long logs, then cut each into 10 pieces.
  • BRING a large pot of salted water to a boil. Reduce heat to medium for a gentle boil. Line a baking sheet with a kitchen towel. Cook gnocchi in 2 batches until floating and cooked through, about 3 min. Remove with a slotted spoon, onto prepared sheet.
  • HEAT oil in an extra-large frying pan over medium-high. Cook gnocchi in 2 batches, flipping once, until golden, about 1 min per side. Transfer to a platter and keep warm.
  • REDUCE heat to medium. Add corn and cook for 1 min. Add tomato mixture and cook until warm, about 2 min. Stir in fresh basil and add to gnocchi. Serve with more parmesan.

 

Kitchen Tip: We like a smooth, dry ricotta for velvety, light gnocchi. If needed, drain ricotta on a paper towel to absorb any excess water. If smooth ricotta is unavailable, press traditional ricotta through a fine-mesh sieve with the back of a spoon.

Kitchen Tip: For tender, pillowy texture, go light on the flour. Add gradually, using only as much as needed until the dough just comes together. This will prevent gluten formation.

Nutrition

Calories 366
Protein 19 g
Carbohydrates 26 g
Fat 21 g
Fibre 3 g
Sodium 961 mg
Excellent source of vitamin A
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Chatelaine Quickies: One pot pasta

Issue: September 2017

Written by:

Photo credit: Photo, Erik Putz.

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