Ricotta gnocchi with olive sauce

    25 min

    An original recipe for gnocchi made with a mixture of ricotta, Pecorino cheese, breadcrumbs and flour.

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    Serves: 4 

    • 60g pitted green olives
    • 1 teaspoon extra virgin olive oil, plus more for frying
    • 120g ricotta cheese
    • 80g fresh breadcrumbs
    • 20g plain flour
    • 30g grated Pecorino Romano cheese
    • 1 egg
    • 1 clove garlic, halved
    • 40g pitted black olives
    • 3 leaves sage, chopped

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. In a food processor, roughly chop the green olives with 1 teaspoon olive oil.
    2. In a large bowl, mix the green olive mixture with the ricotta cheese, breadcrumbs, flour, Pecorino cheese and egg. If the mixture is too soft, add additional flour. Knead until dough forms a ball.
    3. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1.5cm (1/2 in) pieces.
    4. In a large pan, heat a generous drizzle of oil, then add garlic, black olives and sage.
    5. Bring a large pot of lightly salted water to the boil. Add the gnocchi, and drain when the gnocchi float to the top.
    6. Remove garlic from the pan and toss gnocchi with the olive mixture for a minute. Serve.

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