Name: Ricotta gnocchi with salami
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 grams baby roma tomatoes; 2 tablespoons extra virgin olive oil; 2 cloves garlic, crushed; 2 teaspoons dried oregano leaves; 2 teaspoons white balsamic vinegar; ½ teaspoon dried chilli flakes; 500 grams full-cream ricotta; 1½ cups (120g) finely grated parmesan; 1 egg, beaten lightly; 2 tablespoons chopped fresh basil; 1 cup (150g) plain flour, approximately; 100 grams thinly sliced hot salami, halved; 250 grams mascarpone; ¼ cup (20g) shaved parmesan, extra; ¼ cup loosely packed fresh basil leaves, extra

Delicate pillows of ricotta gnocchi are boiled then grilled with roasted tomatoes and marscapone for a delicious light meal or side dish.

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Ingredients

500 grams baby roma tomatoes

2 tablespoons extra virgin olive oil

2 cloves garlic, crushed

2 teaspoons dried oregano leaves

2 teaspoons white balsamic vinegar

½ teaspoon dried chilli flakes

500 grams full-cream ricotta

1½ cups (120g) finely grated parmesan

1 egg, beaten lightly

2 tablespoons chopped fresh basil

1 cup (150g) plain flour, approximately

100 grams thinly sliced hot salami, halved

250 grams mascarpone

¼ cup (20g) shaved parmesan, extra

¼ cup loosely packed fresh basil leaves, extra

Method

1.Preheat oven to 180°C. Line a 25cm x 35cm oven tray with baking paper.

2.Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl; season. Spread mixture onto prepared tray. Bake for 15 minutes or until lightly browned.

3.Meanwhile, place ricotta in a medium bowl. Stir in grated parmesan, egg and chopped basil; season well. Add enough of the flour to mix to a soft dough; do not over-mix. Divide dough in half. Roll each half on a lightly floured work surface into a 2cm thick rope. Using a floured butter knife, cut dough into 2cm (¾-inch) lengths.

4.Cook gnocchi in two batches in a large saucepan of boiling salted water. Once gnocchi rise to the surface, cook for a further 1 minute. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes; stir to distribute gnocchi through tomato mixture.

5.Preheat grill on high.

6.Top gnocchi with salami and dollops of mascarpone. Grill for 10 minutes or until browned lightly.

7.Serve sprinkled with extra parmesan and basil.

You can omit the chilli and use a mild salami or ham, if you prefer. Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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