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🍽️ Ricotta Gnocchi with Tarragon Tomato Marinade

724 kcal · 30 min · 4 servings

Ingredients

• 40 g dried marinated tomatoes
• 500 g Ricotta
• 100 g Parmesan
• 1 Egg
• Salt
• Pepper (from the mill)
• 150 g Flour
• Flour (for the work surface and hands)
• 7 tbsp Olive oil
• 1 bulb Fennel
• 200 g Cherry tomatoes
• 1 bunch Arugula (approx. 40 g)
• 2 tbsp White balsamic vinegar
• 1 tbsp Chopped tarragon
• 40 g Butter

Instructions

1. 1. Drain the dried tomatoes and chop them finely.
2. 2. Mix the chopped tomatoes with the ricotta, parmesan, and egg.
3. 3. Season the mixture with salt and pepper.
4. 4. Add the flour gradually until a smooth dough forms.
5. 5. Divide the dough into two equal portions.
6. 6. Flour your work surface and your hands.
7. 7. Shape one portion of the dough into a roll about 2 centimeters thick.
8. 8. Cut the roll into 2-centimeter-long pieces.
9. 9. Bring salted water to a boil.
10. 10. Add the gnocchi in batches to the boiling water.
11. 11. Simmer them over medium heat until they float to the surface.
12. 12. Remove the gnocchi with a slotted spoon.
13. 13. Prepare a bowl with cold water and 3 tablespoons of olive oil.
14. 14. Let the gnocchi cool in this mixture.
15. 15. Clean and wash the fennel.
16. 16. Halve the fennel and remove the hard core.
17. 17. Cut the fennel into thin strips.
18. 18. Wash the fresh tomatoes.
19. 19. Remove the stem area of the tomatoes.
20. 20. Quarter the tomatoes.
21. 21. Sort through and wash the arugula.
22. 22. Spin-dry the arugula.
23. 23. Mix the arugula with the tomatoes, fennel strips, remaining olive oil, and vinegar.
24. 24. Add the tarragon.
25. 25. Season the salad with salt and pepper.
26. 26. Heat the butter in a pan.
27. 27. Fry the gnocchi until golden brown on all sides.
28. 28. Remove the gnocchi from the pan.
29. 29. Mix the gnocchi with the tomato-fennel salad.
30. 30. Serve the dish in small bowls.

Nutrition per serving

• kcal: 724
• Protein: 26 g · Fett/Fat: 51 g · Carbs: 41 g