Gnocchi with Ricotta, Cherry Tomatoes & Herbs

Gnocchi with Ricotta, Cherry Tomatoes & Herbs is the perfect meal when you’re craving the flavors of Italy.

“Sooner or later we all discover that the important moments in life are not the advertised ones, not the birthdays, the graduations, the weddings, not the great goals achieved. The real milestones are less prepossessing. They come to the door of memory unannounced, stray dogs that amble in, sniff around a bit and simply never leave. Our lives are measured by these.”
― Susan B. Anthony

In 2006 our family took a two week trip to Italy. The five of us, along with my parents aka Jam & Pop, spent a week based in Rome and another in Florence. From each of these respective cities, we ventured to other towns via Italy’s high speed train. From Venice to Calabria, and multiple stops in between, we set out to gather our fair share of ‘important moments’. One such memory that tickles us, still, has to do with my mom. When stopping to eat, and presented with menus touting the best-of-the-best Italian fare, Mom often ordered “rocket”. Yep, rocket salad. She loved her Italian salad. A heap of arugula, diced tomatoes, shavings of Parm, olive oil, and vinegar (very simple, yet pleasing, culinary needs…), and at the end of the meal, if there was any leftover bread (rare, but did occasionally happen), she’d find a way to quickly wrap it up and shove it in her purse…no doubt attending to her near-future demand for toast. A move certainly worth the crumbs at the bottom of her cute little bag.

Although salad was typically Mom’s first choice, there was a dish that rivaled her rocket – and that would be gnocchi.

Mom’s love of gnocchi is the inspiration for today’s recipe.

If you’re anything like I am then you don’t love spending too much time over a hot stove in the summer, yet you still crave cozy comforting flavors.

Enter gnocchi with fresh summer herbs, local cherry tomatoes, and ricotta.

Yep – we’re making today’s meal as simple and as delicious as we can!

If you’re in the mood for homemade gnocchi – I’ve got you covered: Fried Gnocchi with Garlic & Parmesan. But if quick and easy is the name of your game – shelf-stable gnocchi found at your local grocer will do the trick.

INGREDIENTS FOR TODAY’S RECIPE:

• Gnocchi (shelf-stable, store-bought is fine)
• Olive oil
• Fresh garlic
• Cherry or grape tomatoes
• Fresh basil
• Fresh flat-leaf parsley
• Ricotta cheese
• Kosher salt & freshly ground black pepper

INSTRUCTIONS:

1. 1. In a pot of salted boiling water, cook the gnocchi according to package directions.
   2. In the meantime, heat the olive oil over medium heat in a large skillet.
   3. Add the garlic, cherry tomatoes, basil, parsley, salt and pepper.
   4. Cook, stirring occasionally, for 6 – 8 minutes until the tomatoes begin to lose their shape.
   5. Add the ricotta and 1/3 – 1 cup hot gnocchi water (adding a little at a time) until the ricotta breaks down and a nice creamy sauce forms.
   6. Add the gnocchi straight from the pot to the tomato mixture.
   7. Toss and cook for about a minute.
   8. Remove from heat and garnish with more parsley.

As Mom never met a gnocchi she didn’t like – I believe this dish would be Mom-approved!

Buon Appetito!

MORE SUMMERTIME RECIPES:

Summer Fruit Salad with Prosciutto

Caprese Bruschetta with Crispy Eggplant

Roasted Tomato Caprese Pasta

Celery Mule

Gnocchi with Ricotta, Cherry Tomatoes & Herbs

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• Author: Ciao Chow Bambina
• Category: Dinner

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Description

Gnocchi with Ricotta, Cherry Tomatoes & Herbs is the perfect meal when you’re craving the flavors of Italy.

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Ingredients

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• 1 lb. gnocchi (shelf-stable, store-bought is fine)
• 3 Tbsp. olive oil
• 2 – 3 plump cloves garlic, minced
• 24 oz. cherry tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 16 oz. fresh ricotta cheese
• Kosher salt & freshly ground black pepper, to taste

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Instructions

1. In a pot of salted boiling water, cook the gnocchi according to package directions.
2. In the meantime, heat the olive oil over medium heat in a large skillet.
3. Add the garlic, cherry tomatoes, basil, parsley, salt and pepper.
4. Cook, stirring occasionally, for 5 – 6 minutes until the tomatoes begin to lose their shape.
5. Add the ricotta and 1/3 – 1 cup hot gnocchi water (adding a little at a time) until the ricotta breaks down and a nice creamy sauce forms.
6. Add the gnocchi straight from the pot to the tomato mixture.
7. Toss and cook for about a minute.
8. Remove from heat and garnish with more parsley.

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