Charcoal Gnocchetti with Cherry Tomatoes & Ricotta
This dish is becoming one of my favourites. So simple but yet full of flavour. The smokiness of the pasta is a perfect match with the tomato base sauce. The ricotta adds extra sweetness and creaminess to it.
Ingredients 7
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 can cherry tomatoes, 400g
salt, to taste
150 g charcoal gnocchetti
black pepper, to taste
ricotta, to serve
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Method 7
Heat in a saucepan over medium heat. Add and cook until golden.
Once the reaches the golden colour pour the tinned and 2 cups of water. Bring to a boil and reduce the heat to low.
Add a pinch of salt and let it simmer for about 1 hour. Make sure you stir the sauce occasionally and add more if needed throughout the cooking process.
After 1 hour the sauce will be nicely reduced and ready. Taste for seasoning.
Now bring a large pot of salted water to boil, pour your in and cook it till al dente (about 5-6 minutes).
Drain the cooked and add it to the sauce. Toss it well until the pasta is nicely coated with the sauce.
Serve it and top it with a nice spoonful of fresh ricotta and a crack of black pepper.
