Ricotta Gnocchi with Roasted Tomato

Name: Ricotta Gnocchi with Roasted Tomato
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 larges eggs; 237 milliliters all-purpose flour; 907 grams plum tomatoes, trimmed and halved lengthwise; 425 grams ricotta; 59 milliliters 1/2 stick unsalted butter

Ricotta Gnocchi with Roasted Tomato might be just the main course you are searching for. One serving contains 488 calories, 21g of protein, and 29g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. A mixture of eggs, ricotta, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 25 hours. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Put tomatoes, cut sides up, in 1 layer in a 13- by 9-inch baking dish. Dot with 2 tablespoons butter and season well with salt and pepper. Roast in middle of oven until skins are wrinkled and beginning to brown, about 45 minutes. Cool in baking dish.

Ingredients you will need

Salt And Pepper

Tomato

Butter

Equipment you will use

Baking Pan

Oven

Make gnocchi while tomatoes

Ingredients you will need

Tomato

Gnocchi

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Beat together eggs and ricotta in a large bowl with an electric mixer until blended. Stir in flour, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until combined. (Batter will be soft.)

Ingredients you will need

Kosher Salt

Ricotta Cheese

Pepper

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Bowl

Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water. Make 9 more gnocchi.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Measuring Spoon

Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes.

Ingredients you will need

Gnocchi

Transfer with a slotted spoon to a platter and cool, covered with damp paper towel. Continue making gnocchi in batches of 1

Ingredients you will need

Gnocchi

Equipment you will use

Slotted Spoon

Paper Towels

When tomatoes are cool enough to handle, peel and seed them over roasting pan. Slice tomato flesh lengthwise 1/4 inch thick and put in a medium saucepan. Scrape skins, seeds, and any juices from roasting pan into a fine sieve set over saucepan with tomatoes and press on solids in sieve to extract juices. Discard skins and seeds.

Ingredients you will need

Tomato

Extract

Seeds

Equipment you will use

Roasting Pan

Sauce Pan

Sieve

Stir 1/4 cup water into tomatoes and bring to a low simmer over low heat. While tomatoes are coming to a simmer, melt remaining 2 tablespoons butter in a 12-inch nonstick skillet over moderate heat, then cook gnocchi, turning gently, until heated through, 4 to 5 minutes.

Ingredients you will need

Tomato

Gnocchi

Butter

Water

Equipment you will use

Frying Pan

Season gnocchi with salt and pepper and serve with warm tomatoes.

Ingredients you will need

Salt And Pepper

Tomato

Gnocchi

•You can cook tomatoes 1 day ahead and chill, covered.

Ingredients you will need

Tomato

Equipment

Ingredients

Servings:

3larges

eggs 237milliliters

all-purpose flour 907grams

plum tomatoes, trimmed and halved lengthwise 425grams

ricotta 59milliliters

1/2 stick unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.