Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1 Tablespoon olive oil
1 Brown onion, diced
1 Red capsicum, thinly sliced
4 Garlic cloves, thinly sliced
1 Red chilli, thinly sliced
1 Bunch of basil, stems finely chopped, leaves picked
1 Teaspoon fennel seeds
700mL Tomato passata
400g Reduced-fat ricotta cheese (from the deli section)
60g Parmesan cheese, finely grated
3 Tablespoons gluten free plain flour, plus extra for dusting
¼ Teaspoon grated nutmeg
Pinch of salt
¼ Cup Kalamata olives, pitted and halved
1. Heat oil in a large frying pan over medium heat. Cook onion and capsicum for 4-5 minutes or until soft. Add garlic, chilli, basil stems and fennel seeds and cook for a further minute or until fragrant. Stir through passata. Reduce heat to medium-low. Simmer for 8-10 minutes or until slightly thickened and reduced.
2. Combine ricotta, egg, half the parmesan, flour, nutmeg and salt in a medium bowl. Use a spatula to bring mixture together. Add extra flour if the mixture is too wet and sticky. Use two dessert spoons to shape tablespoons of mixture into balls. Roll gnocchi in extra flour.
3. Bring a medium saucepan of water to a boil. Gently lower gnocchi into the water using a slotted spoon. Reduce heat to medium and gently cook gnocchi for 2-3 minutes or until firm and floating at the surface.
4. Divide gnocchi between serving bowls. Spoon over tomato sauce before finishing with basil, olives and remaining parmesan.