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Gnocchi di ricotta con pomodorini confit e pinoli

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Ingredients

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	Gnocchi dough
	600 gr ricotta cheese not wet
	200 gr plain flour
	Sauce
	spring onions
	2 spoons olive oil
	200 gr tomato sauce
	thyme
	for season salt
	confit cherry tomatoes
	250 gr yellow cherry tomatoes
	250 gr red cherry tomatoes
	oregan
	thyme
	for season sugar
	for season salt and pepper
	olive oil

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Gnocchi di ricotta con pomodorini confit e pinoli

Name: Gnocchi di ricotta con pomodorini confit e pinoli
Yield: 4 Servings
Ingredients: ricotta cheese: 600 gr; plain flour: 200 gr; spring onions; olive oil: 2 spoons; tomato sauce: 200 gr; thyme; salt: for season; yellow cherry tomatoes: 250 gr; red cherry tomatoes: 250 gr; oregan; thyme; sugar: for season; salt and pepper: for season; olive oil

Cuisine:

Italian

Serves 4
Medium

Ingredients

Gnocchi dough
600 gr ricotta cheese
not wet
200 gr plain flour
Sauce
spring onions
2 spoons olive oil
200 gr tomato sauce
thyme
for season salt
confit cherry tomatoes
250 gr yellow cherry tomatoes
250 gr red cherry tomatoes
oregan
thyme
for season sugar
for season salt and pepper
olive oil

Directions

It is very easy to make Ricotta Gnocchi, you need just a good ricotta well drained! You can add parmigiano into the dough. I recommend to serve Gnocchi with a chilled glass of white wine!

Steps

1 Done	Confit cherry tomatoes Preheat the oven 140. Wash the tomatoes and cut in half. Pour in bowl and add oregano, thyme, salt, pepper, olive oil and sugar. Mix well. Line a baking tray with baking paper. Pour the cherry tomatoes in the tray and bake for 120 minutes.
2 Done	Gnocchi , gnocchi, gnocchi! Pour ricotta cheese in a big bowl. Add salt and flour and mix together. Pour the dough on a wood bench and work it together , kneading with your hands , until it is a homogeneous mixture. Taking a little at a time from the pile of dough, form it on a floured work surface into a sausages shapes 1 cm in diameter. Cut 1 cm chunks with a knife.
3 Done	Sauce Put olive oil in a a saucepan big enough to hold gnocchi and add chopped spring onions. When the onion turns gold, pour the tomato sauce in the saucepan, add thyme and leave everything cook for 20 min. Bring a large saucepan of salted water to the boil while you make the sauce. Add gnocchi to the boiling water in batches. As soon as they are cooked, they will float to the surface of the water. Lift them out with a slotted spoon and drop the gnocchi straight onto the sauce. Cook gnocchi in the sauce for 1 min, add pinenuts and half of the confit tomatoes. Mix every ingredient together. Serve gnocchi with a bit of confit tomatoes and fresh thyme on top of the gnocchi.