Fresh ricotta gnocchi with tomato and corn salad

7

PREP TIME

30 min

TOTAL TIME

45 min

Serves

4

Fresh ricotta gnocchi with tomato and corn salad

Photo, Erik Putz.

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.

Ingredients

  • 2 cups mixed heirloom cherry tomatoes , halved
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 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 lemon zest
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 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.

 

Chatelaine Quickies: One pot pasta

Nutrition (per serving)

  • Calories
  • 366,
  • Protein
  • 19 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 21 g,
  • Fibre
  • 3 g,
  • Sodium
  • 961 mg.
  • Excellent source of
  • vitamin A

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.

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