Ingredients
- 750g desiree potatoes, unpeeled
- 200g reduced-fat fresh ricotta
- 60g rocket, washed, dried, stems discarded, leaves finely chopped
- 1 egg, lightly whisked
- Salt & freshly ground black pepper
- 115g (3/4 cup) plain flour, approximately
- Plain flour, to dust
- 1 tablespoon extra virgin olive oil
sauce
- 80ml (1/3 cup) cold water
- 1 red onion, halved, finely chopped
- 2 garlic cloves, crushed
- 1 x 400g can diced tomatoes
- 125ml (1/2 cup) dry red wine or Massel vegetable liquid stock
- 1 small fresh red chilli, deseeded, finely chopped
- 1/4 cup loosely packed chopped fresh continental parsley
- Salt & freshly ground black pepper
Method
- Step 1To make the sauce, place the water, onion and garlic in a medium saucepan. Bring to the boil over high heat, reduce heat to low and cook, covered, stirring occasionally, for 8 minutes or until onion is soft. Add the tomato, wine or stock and chilli. Bring to a simmer over medium heat. Reduce heat to low and cook, partially covered, for 15 minutes or until sauce thickens slightly.
- Step 2Meanwhile, steam or boil potatoes for 25 minutes or until cooked. Drain and set aside to cool for 10 minutes. Wearing plastic gloves, peel the potatoes. Place in a large bowl and use a potato masher to mash until smooth.
- Step 3Add ricotta, rocket and egg to the potato and mix well. Season with salt and pepper. Sift flour onto a clean work surface and place the potato mixture on top. Knead the potato mixture, incorporating as much of the flour as needed to make a soft smooth dough.
- Step 4Divide dough into 4 equal portions and roll each portion into a 3cm diameter sausage. Use a sharp knife dipped in flour to cut the sausages crossways into 3cm lengths. Place the gnocchi, in a single layer, on a baking tray dusted with flour.
- Step 5Preheat oven to 100°C. Place 4 ceramic ovenproof serving bowls in oven to warm. Bring a large saucepan of water to the boil. Add a quarter of the gnocchi and cook for 4 minutes or until they rise to the surface. Use a slotted spoon to lift gnocchi from water, drain well and place in a warm serving bowl. Drizzle with a quarter of the olive oil. Cover loosely with foil and return bowl to the oven. Repeat, in 3 more batches, with remaining gnocchi and olive oil.
- Step 6Add parsley to tomato sauce. Taste and season with salt and pepper. Spoon over gnocchi and serve immediately.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1630 kj
Energy
9g
Fat Total
3g
Saturated Fat
7g
Fibre
17g
Protein
79mg
Cholesterol
223.01mg
Sodium
9g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
prep: 20 mins (+10 mins cooling time).
- Author: Jan Purser
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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