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Rocket & ricotta gnocchi

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Rocket & ricotta gnocchi
Rocket & ricotta gnocchi
  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Challenging

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 1
    To 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 2
    Meanwhile, 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 3
    Add 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 4
    Divide 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 5
    Preheat 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 6
    Add 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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