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Pan-fried gnocchi with summer vegetables and ricotta

Pan-fried gnocchi with summer vegetables and ricotta

Golden gnocchi with lightly crisp edges and tender centres meet courgette and red pepper that still have some bite. The cherry tomatoes soften and release their juices, balanced by cool ricotta and the fresh scent of basil.

90 min
total
4
people
550
calories per serving

Per serving

17 g
Protein
79 g
Carbs
16 g
Fat

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Ingredients

4
  • 800 g
    Potato
    (starchy, whole and unpeeled)
  • 200 g
    Wheat flour
    (plus a little extra for shaping)
  • 1 pc
    Egg
    (beaten)
  • 5 g
    Salt
    (for the dough)
  • 1 pc
    Zucchini
    (diced, about 250 g)
  • 1 pc
    Red bell pepper
    (diced, about 180 g)
  • 200 g
    Solanum lycopersicum esculentum M.
    (halved)
  • 1 pc
    Red onion
    (thinly sliced, about 120 g)
  • 2 pc
    Garlic
    (cloves, thinly sliced)
  • 30 ml
    olive oil
    (for cooking)
  • 200 g
    Ricotta Cheese
    (spooned over the gnocchi to serve)
  • 10 g
    Basil
    (fresh, leaves picked)
  • 1 pinch
    black pepper
    (to season the vegetables)

Allergens

gluteneggsmilk
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/5

  1. Boil and mash the potatoes

    Put the whole, unpeeled potatoes in a large pan of salted water. Simmer until a knife passes through without resistance, about 25–30 minutes depending on size. Drain, peel while hot and rice or mash finely onto the work surface.

    30 min

  2. Make the gnocchi

    Spread the mashed potato out and leave it until just warm. Work in the egg and salt, then add the flour gradually, stopping as soon as the dough is soft and barely tacky. Do not knead. On a lightly floured surface, roll into ropes about 2 cm thick, cut into 2 cm pieces and, if desired, roll each over the back of a fork.

    15 min

  3. Poach the gnocchi

    Bring a large pot of salted water to a gentle simmer. Cook the gnocchi in small batches so the water keeps its temperature. Lift them out with a slotted spoon as soon as they rise, then drain well.

    10 min

  4. Sauté the vegetables

    Dice the courgette and red pepper; finely slice the onion and garlic. Heat the olive oil in a large frying pan and cook the onion and pepper for 5 minutes. Add the courgette and garlic, season with salt and pepper, and cook for another 5 minutes, until tender but still holding their shape.

    10 min

  5. Brown the gnocchi and serve

    Halve the cherry tomatoes and add them to the pan. Cook for 3 minutes, until they begin to wrinkle and release their juices. Fold in the drained gnocchi and pan-fry gently for 4–5 minutes, turning carefully to brown them without breaking them. Serve with spoonfuls of ricotta and fresh basil.

    10 min

Chef's tips

  • •Let the mashed potatoes steam off before adding flour; a wet mash needs too much flour and makes heavy gnocchi.
  • •Add the flour gradually and stop as soon as the dough holds together. More handling makes the gnocchi firm.
  • •Poach the gnocchi in small batches at a gentle simmer, not a rolling boil, which can break them apart.

Storage

Refrigerate cooked gnocchi for up to 2 days. Reheat briefly in a pan, adding the ricotta and basil only at serving. Freeze shaped, uncooked gnocchi in a single layer.

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