Ricotta Gnocchi with Roasted Summer Vegetable Wine Sauce

Dinner tonight. I recently discovered Ricotta Gnocchi. I had to try it. I wanted to make it light and summery so I came up with this light flavorful sauce loaded with summer’s bounty of zucchini, eggplant and tomatoes. My husband though feels a meal is not a meal without meat. So for him, I served some poultry sausage on the side.

Recipe: Ricotta Gnocchi

Ingredients

  • 10.5 oz. Ricotta Cheese
  • 1 Egg – beaten
  • 1 cup Flour, plus extra for dusting Kosher Salt

Instructions

  1. In a medium sized bowl mix ricotta with egg until smooth.
  2. Add in flour and salt and combine until you have a soft dough. Add a little additional flour if necessary.
  3. Lightly dust a Silpat mat or cutting board with flour. Divide dough into 4 equal parts. Roll each section into a 1/2″ diameter rope. Slice rope at 1′” intervals and place dough pillows on a baking sheet covered in parchment paper.
  4. Place baking sheet in the fridge until you are ready to use it.
  5. Boil pasta for 4 minutes, until the gnocchi floats. Reserving a little pasta water.

Recipe: Roasted Summer Vegetable Wine Sauce

Ingredients

  • 1 Zucchini – chopped
  • 1 Eggplant – chopped
  • 1/2 pint Cherry Tomatoes
  • 4 tbs Olive Oil
  • 1/2 a large Yellow Onion – finely diced
  • 3 stems Thyme Leaves
  • 2 cloves Garlic – minced
  • 2 cups White Wine
  • 1 tbs Butter unsalted
  • Grated Parmesan Cheese

Instructions

  1. Preheat oven to 425 degrees.
  2. Place zucchini, eggplant and cherry tomatoes on a baking sheet. Mix with 2 tablespoons olive oil, season with salt and pepper and spread out in one layer. Roast vegetables for 25 minutes.
  3. In a medium saucepan heat remaining 2 tablespoons olive oil. Saute onions over medium heat until opaque about 5 minutes add in thyme and garlic. Saute 10 min over low heat.
  4. Add in wine and simmer 8-10 minutes.
  5. Whisk in butter.
  6. Add vegetables into pan simmer until heated. Add in pasta water if necessary to make sauce more liquid.
  7. Remove thyme stems and add sauce to gnocchi.
  8. Sprinkle with Parmesan Cheese and serve.

Meal type: dinner

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