Ricotta gnocchi with rocket pesto and slow-roasted cherry tomatoes
400g fresh ricotta, well drained
2/3 cup (100g) plain flour, plus extra to dust 1/2 cup (40g) finely grated parmesan
1 egg, lightly beaten
Pinch of freshly ground nutmeg
100g rocket leaves
1/2 garlic clove
100ml extra virgin olive oil
2 tbs slivered almonds
1/2 cup (40g) finely grated parmesan
Slow-roasted cherry tomatoes
1 garlic clove, thinly sliced
2 thyme sprigs, leaves chopped
250g punnet cherry tomatoes, halved Extra virgin olive oil, to drizzle
Preheat oven to 90°C. For the tomatoes, place garlic, thyme and tomato in a bowl.
Drizzle with oil, then season and toss to combine. Transfer to a baking paper-lined tray. Bake for 45-50 minutes until soft and caramelised. Remove from oven. Set aside.
Meanwhile, to make gnudi, combine all ingredients in a bowl to form a soft dough. Transfer to a lightly floured work surface and divide dough into 4 portions. Roll each into a long 1cm-thick log, then cut into 2cm pieces. Gently roll gnudi and dust with a little flour to avoid them sticking, then press the top of each with a fork to leave indents. Place on a baking tray in a single layer. Freeze for 15 minutes or until firm.
For the pesto, whiz rocket, garlic, oil and almonds in a food processor until smooth and combined. Transfer to a bowl and fold through parmesan. Season and set aside.
Bring a large saucepan of salted water to the boil over medium-high heat. In batches, cook gnudi for 3-4 minutes until they rise to the surface. Remove using a slotted spoon and drain on paper towel.
To serve, toss gnudi with pesto and divide among plates with cherry tomatoes.