A simple summer gnocchi with heirloom tomatoes, black olives, basil, and ricotta cheese. So quick and easy and really delicious.
Ingredients 9
2 l water
1 tbsp salt
500 g gnocchi
4 tbsp olive oil
400 g heirloom tomato, cut into pieces
1 garlic, minced
100 g pitted kalamata olives
1⁄2 bunch basil, picked
50 g ricotta, fresh
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Method 5
In a medium-sized pot, bring to the boil. Cut the into 5cm pieces and set aside.
Add and cook until it floats (indicating it is done). Remove from and drizzle with to stop gnocchi from sticking.
In a large pan, heat on a low-medium heat, add the and . Cook for 3-4 minutes to blister the skin, then add the and cook for a further 3-4 minutes. Taste and season with pepper and if needed.
Once the tomato is soft and saucy and tasting great, add cooked and , toss everything together, and serve.
Add on top and some extra leaves to serve.
