Fluffy Ricotta Gnocchi with Pepper Coulis
Fluffy Ricotta Gnocchi with Pepper Coulis
Try this quick and easy ricotta gnocchi recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 3 minutes
  • Yield 4 servings
  • Pepper Coulis
  • ¼ cup Olive Oil
  • 1 cup diced Onion
  • 2½ cups diced Red Bell Pepper
  • ¾ cup Dry White Wine
  • 2 sprigs fresh Thyme
  • 2 sprigs fresh Oregano
  • Salt and Pepper
  • Ricotta Gnocchi
  • 454 grams Tub Creamy Ricotta Cheese
  • 3 tablespoons finely chopped Green Onion
  • 2 tablespoons finely chopped Italian Parsley
  • 1 tablespoon finely grated Lemon Zest
  • 2 Eggs, separated
  • ½ teaspoon Salt
  1. For pepper coulis, heat a saucepot over medium heat and add oil
  2. Add onion and saute for 5 minutes, until translucent. Add peppers and saute 3 minutes more. Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes
  3. Remove from heat and puree until smooth. Strain, season and set aside
  4. For gnocchi, stir ricotta with green onions, parsley, lemon zest and egg yolks until smooth. Whip whites with salt to soft peaks and fold into ricotta mixture in 2 additions
  5. Bring 4 litres of water to a boil and salt generously. Drop ricotta gnocchi by tablespoonfuls into water and simmer until they float, about 3 minutes. Gently remove with a slotted spoon and set on a plate
  6. To serve, heat pepper coulis and spoon into a flat-bottomed bowl. Gently place warm gnocchi on top and serve

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