Pan-Roasted Tomato and Ricotta Gnocchi
Tender potato gnocchi make a nice change from the usual pasta. This quick sauce, capturing ripe tomatoes and fresh Canadian Ricotta cheese and cream with a hit of fresh basil is simple perfection.
- Prep: 5 min - 10 min
- Cooking: 10 min
Ingredients
- 1 lb (450 g) gnocchi
- 1 tbsp (15 mL) butter
- 4 cups (1 L) grape tomatoes or cherry tomatoes
- 3 cloves garlic minced
- 3/4 cup (180 mL) Canadian Ricotta cheese
- 1 cup (250 mL) 10 % cream or 18 % cream
- Salt and pepper to taste
- 2 tbsp (30 mL) chopped fresh basil
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Preparation
In a large pot of boiling, salted water, cook gnocchi according to package directions until just tender. Drain.
Meanwhile, heat a large skillet over medium-high heat; add butter and swirl to coat pan. Add tomatoes and sauté for about 3 min or until tomatoes start to brown and burst. Add garlic; sauté for 1 min.
Remove pan from heat and stir in Ricotta cheese, then cream and a pinch of salt and 1/4 tsp (1 mL) pepper. Return to low heat and heat gently, stirring, until steaming.
Add cooked gnocchi and basil to sauce and stir gently to coat. Add salt and pepper to taste.
Tips
You can find gnocchi in the refrigerated, fresh pasta section at the grocery store or on the shelves with the pasta in vacuum packs. It cooks quickly so be sure to have your sauce ingredients ready to cook before you add the gnocchi to the pot.
After rinsing the tomatoes, pat them dry to make sure they roast nicely in the pan, rather than steaming.
Nutritional information
Per serving| Energy: | 392 Calories |
| Protein: | 13 g |
| Carbohydrate: | 50 g |
| Fat: | 17 g |
| Fibre: | 1.9 g |
| Sodium: | 629 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 204 mg |
| Vitamin C: | 45 % |
| Vitamin B6: | 25 % |
| Folate: | 24 % |
| Phosphorus: | 23 % |
