Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes

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Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes

Julie loves cooking Italian recipes and is is always inspired by John’s mother Angela who prepares the best ricotta gnocchi. She launched herself a challenge to reinvent this. Here is Julie’s version; prepared with ricotta du Buffala, fresh lemon zest and spinach this gluten-free gnocchi recipe is light and filled with flavours. The lemon zest gives the gnocchi a pleasant freshness in the mouth. Served with cherry tomatoes confit in olive oil, garlic and fresh basil. This succulent dish is a perfect summer recipe.

Gluten-free spinach ricotta gnocchi with garlic and fresh Basil confit cherry tomatoes

By Julie Pasta Print
Details
Prep time: About 45 minutes
Cooking time: About 25 minutes
Servings or yield: For 2 to 4 people
Difficulty level:
Ingredients
For gnochis
450g spinach, cooked and drained (very Important)
1 ½ cup (300g) ricotta di Buffalo or regular, drained
½ cup grated Parmesan
1 tablespoon lemon zests
1 ¼ cup (190g) gluten free all purpose flour
2 eggs
Salt and pepper to taste
Cotton cheese to drain the spinach
For sauce
400g cocktail cherry tomatoes sliced in 2
½ cup fresh basil, minced and more for serving
2 garlic cloves, smashed
½ cup Olive oil
Salt and pepper to taste
Parmesan slivers for serving

Preparation

For the sauce, in a big pan combine sliced cherry tomatoes, minced basil leaves, smashed garlic and olive oil and cook over medium heat 3 minutes. Lower the heat to low, cover and cook another 15 minutes.

Meanwhile, for the gnocchi, in a medium pan, cook spinach until wilted. To remove excess water, transfer the spinach in cotton cheesecloth. Close the Cotton cheesecloth tight enough by making a knot. Then, it is necessary to tighten by turning so the liquid flows gradually. Then chop the spinach.

In a large bowl, combine eggs, ricotta, Parmesan, flour, lemon zests, chopped spinach, salt and pepper to taste. Knead by hand until dough is soft

On a floured surface, tear off a lemon-size piece of dough and roll it into a rope (about 3 in. diameter). Use a knife to cut out 3 by 3 in. square bites, use a fork to create ridges and place gnocchi on a lightly floured tray.

Cook gnocchi in boiling salted water about 5 minutes or until they come to the surface, drain and add to the pan of cherry tomato, toss gently and serve with Parmesan slivers and fresh basil.

Tips, Tricks + Culinary ideas

Suggestion replace spinach with arugula or minced sundried tomatoes.
Idea Serve your gnocchi with a sage butter (see the recipe.)
Tip If you freeze the gnocchi, place it on plate to avoid gnocchi to stick together, after an hour, transfer in ZI Plock bag for freezer, you can keep up to a month.
Cooking frozen gnocchis When frozen, to cook the gnocchi, bring a large salted pot of water to boil, when water is boiling, add the frozen gnocchi.

Preparation steps

étapes de préparation

1 - In a big pan combine sliced cherry tomatoes, minced basil leaves, smashed garlic and olive oil. Cook over medium heat 3 minutes. Lower the heat to low, cover and Cook another 15 minutes.

étapes de préparation

2 - in a medium pan, cook spinach until wilted.

étapes de préparation

3 - To remove excess water, transfer the spinach in cotton cheesecloth.

étapes de préparation

4 - Close the Cotton cheesecloth tight enough by making a knot. Then, it is necessary to tighten by turning so the liquid flows gradually. Then chop the spinach finely.

étapes de préparation

5 - In a large bowl, combine eggs, ricotta, Parmesan, flour, lemon zests, chopped spinach, salt and pepper to taste.

étapes de préparation

6 - Knead by hand until dough is soft.

étapes de préparation

7 - Knead by hand until dough is soft. On a floured surface, tear off a lemon-size piece of dough and roll it into a rope (about 3 in. diameter). Use a knife to cut out 3 by 3 in. square bites, use a fork to create ridges and place gnocchi on a lightly floured tray.

étapes de préparation

8 - Cook gnocchi in salted boiling water about 5 minutes or until they come to the surface, drain and add to the pan of cherry tomato, toss gently and serve with Parmesan slivers and fresh basil.

Pasta