Gnocchi with summer zest

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON
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Get into gnocchi!

We love our potato bread and the Italians love their gnocchi! Both are very traditional and made with good old mashed potato so why not try this quick and very tasty gnocchi recipe with zesty summer flavours. For the more adventurous, you could always make your own gnocchi from scratch? Scratch classes are still available for booking at Carrickfergus Cookery School.

E arlene.thompson@carrickymca.org or T 07854114727.

Group bookings available on request!

Zesty ricotta, bacon and tomato gnocchi

Serves: 4.

Preparation time: 10 minutes

Cooking time: 15 minutes

125g smoked bacon lardons

335g pack cherry tomatoes, halved

80g ricotta

100g 50% less fat crème fraîche

1 lemon, zest and juice

28g pack fresh flat leaf parsley, chopped

300g pack dwarf beans, trimmed

500g pack fresh gnocchi

70g bag wild rocket salad, to serve

1. In a frying pan, cook the lardons over a high heat until crispy, about 5 minutes. Add the cherry tomatoes for a minute, then remove from the heat.

2. In a large bowl, mix together the ricotta, crème fraîche, lemon juice and zest and parsley. Stir into the bacon and tomato mixture.

3. Bring a large pan of water to the boil. Add the beans for 2 minutes, then add the gnocchi for a further 3 minutes, until the gnocchi starts floating to the top.

4. Drain, then add to the pan of sauce and stir gently to combine. (Use a little of the cooking water from the gnocchi to thin the sauce if required). Divide between 4 bowls and top with the rocket salad to serve.

Cooks’ tips: Try frying strips of chicken with the bacon lardons or use baby potatoes instead of gnocchi. Try making a flavoursome gremolata to sprinkle over the pasta dish, by simply finely chopping together, equal quantities of lemon zest, fresh parsley and fresh garlic.