Ricotta Gnocchi with Tomato and Fennel Salad
Ingredients
- Ingredients
- 40 grams sun-dried Tomatoes (marinated)
- 500 grams Ricotta cheese
- 100 grams Parmesan
- 1 egg
- salt
- freshly ground peppers
- 150 grams Pastry flour
- Pastry flour (for working the dough)
- 7 Tbsps olive oil
- 1 Fennel bulb
- 200 grams Cherry tomatoes
- 1 bunch Arugula (approx 40 grams or 1 1/2 oz)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp chopped Tarragon
- 40 grams butter
Preparation steps
Drain the sun-dried tomatoes and finely chop. Mix with the ricotta, Parmesan and egg and season with salt and pepper. Gradually add the flour until a smooth dough is formed.
Divide the dough into 2 portions. On a floured surface with floured hands, form a 2 cm (approximately 1 inch) thick roll and cut with a knife into 2 cm (approximately 1 inch) long pieces. Drop the gnocchi in portions into boiling salted water and simmer over medium heat until they float to the top. Remove with a slotted spoon and leave in a bowl of cold water with 3 tablespoons of olive oil to cool.
Rinse and trim the fennel, cut in half and then into strips. Rinse the tomatoes, cut into quarters and remove the stalks.
Trim the arugula, rinse, spin dry, and mix with the tomatoes, fennel strips, remaining olive oil, vinegar and tarragon and season with salt and pepper. In a frying pan, heat the butter and saute the gnocchi until golden brown on all sides. Mix the gnocchi with the tomato-fennel salad and serve in bowls.
