Monday, 1 September 2014

Ricotta gnudi with rocket pesto and slow roasted cherry tomatoes

ok mamas, This is simply delicious ! Its perfect for lunch or a light dinner. Easy to prepare and will be on your kitchen table in <less than 30 minuto!

400g fresh ricotta
2/3 cup plain flour, plus extra to dust
1/2 cup finely grated parmesan
1 egg, lightly beaten
pinch freshly ground nutmeg

Rocket pesto
100 g rocket leaves
1/2 clove garlic
100ml extra virgin olive oil
2 tbs silvered almonds
1/2 cup finely grated parmesan

Slow-roasted cherry tomatoes
1 garlic clove, thinly sliced
2 thyme sprigs, leaves chopped
250g punnet cherry tomatoes
extra virgin olive oil, to drizzle

Pre heat your oven to 90 c. for the tomatoes, place garlic, thyme and tomatoes in a bowl. drizzle with oil, then season and toss to combine. Transfer to a paper lined baking dish. Bake for 45 minutes or so until the tomatoes are soft and caramelised.

to make gnudi.. combine all ingredients in a bowl to form a soft dough. Transfer to a lightly floured work surface and divide dough into 4 portions. Roll each into a long 1cm thick roll. It can be thicker. Depending on required taste. cut into 2cm pieces.   Make sure they are cut similar sizes.  gently roll gnudi and dust with a little extra flour to,avoid sticking. Then press each on with a fork to leave an indent. Place on a single baking tray and freeze for 15 minuto or until firm.

For the rocket, garlic, oil and almonds in a food processor until smooth. Transfer to a large bowl and fold through the parmesan. . season to required taste.

Bring a large saucepan of salted water to boil. in batches, cook gnudi for 3-4 minutes until they rise to the surface. Almost done!

Remove using a slotted spoon and drain on a paper towel. Toss gnudi with pesto and serve with your oven roasted cherry tomatoes.


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