Delicate pillows of ricotta gnocchi are boiled then grilled with roasted tomatoes and marscapone for a delicious light meal or side dish.
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Ricotta gnocchi with salami
A light and delicate meal the family will love.
- 45 mins cooking
- Serves 4
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Ingredients
- 500 grams baby roma tomatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano leaves
- 2 teaspoons white balsamic vinegar
- ½ teaspoon dried chilli flakes
- 500 grams full-cream ricotta
- 1½ cups (120g) finely grated parmesan
- 1 egg, beaten lightly
- 2 tablespoons chopped fresh basil
- 1 cup (150g) plain flour, approximately
- 100 grams thinly sliced hot salami, halved
- 250 grams mascarpone
- ¼ cup (20g) shaved parmesan, extra
- ¼ cup loosely packed fresh basil leaves, extra
Method
- 1Preheat oven to 180°C. Line a 25cm x 35cm oven tray with baking paper.
- 2Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl; season. Spread mixture onto prepared tray. Bake for 15 minutes or until lightly browned.
- 3Meanwhile, place ricotta in a medium bowl. Stir in grated parmesan, egg and chopped basil; season well. Add enough of the flour to mix to a soft dough; do not over-mix. Divide dough in half. Roll each half on a lightly floured work surface into a 2cm thick rope. Using a floured butter knife, cut dough into 2cm (¾-inch) lengths.
- 4Cook gnocchi in two batches in a large saucepan of boiling salted water. Once gnocchi rise to the surface, cook for a further 1 minute. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes; stir to distribute gnocchi through tomato mixture.
- 5Preheat grill on high.
- 6Top gnocchi with salami and dollops of mascarpone. Grill for 10 minutes or until browned lightly.
- 7Serve sprinkled with extra parmesan and basil.
Notes
You can omit the chilli and use a mild salami or ham, if you prefer. Recipe is not suitable to freeze.
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