Ricotta Baked Gnocchi with Tomato & Basil

Ingredients

• 1.5 lb Gnocchi
• 2.5 cups marinara sauce
• 1.5 cups ricotta cheese
• 1 egg
• 1 clove garlic -grated
• 1 tbsp extra virgin olive oil
• 1 pinch sea salt
• 1/4 cup fresh herbs (mixed basil, chives, oregano + parsley
• 1/3 cup fresh basil leaves
• 1 lemon (zest only)
• 1 pinch black pepper -freshly cracked
• 1 lb fresh mozzarella cheese -sliced
• 3 heirloom tomatoes (mixed colors)
• 1 tsp extra virgin olive oil
• 1 pinch red pepper flakes

Instruction

1. Preheat your oven to 400”F

2. in a mixing bowl combine together the ricotta cheese, egg, garlic, lemon zest, fresh herbs and olive oil. Season with a pinch of sea salt and refrigerate until needed.

3. Meanwhile bring a large pot of salted water to a boil. (It should taste like sea water). Cook the gnocchi for a couple of minutes until they float to the top. Drain well and toss with 1 cup of marinara sauce.

4. Use a 10 inch round baking dish ( 2- 3 inches deep) and spoon 1/2 cup of sauce on the bottom. Top with half of the gnocchi and spoon the herbed ricotta mixture on top.

5. Layer half of the mozzarella cheese on top and a few slices go heirloom tomatoes. Sprinkle with a pinch of sea salt, black pepper and half of the basil leaves.

6. Add the remaining gnocchi and spoon 1/2 cup of sauce on top. Follow with the mozzarella and tomato slices.

7. Sprinkle with a pinch of sea salt and red pepper flakes, loosely cover wit aluminum foil and bake in the preheated oven for 10-15 minutes, just until the cheese has melted.

8. Optional: transfer the baked gnocchi under the broiler uncovered, for a about 3 minutes until the cheese is golden brown and bubbly. Allow to cool for a few minutes for the cheese to set. Serve with the remaining fresh basil and herbs on top.

    

Recipe credits to Ciao Florentina