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PAN-FRIED RICOTTA GNOCCHI, TOMATOES AND BACON VINAIGRETTE
“Super quick and delicious” SERVES 4-6 500g deli-fresh drained ricotta 1½ cup (120g) parmesan, finely grated,
plus extra to serve 2 eggs, plus 2 egg yolks, lightly beaten 2 cups (300g) plain flour, plus extra
for dusting ¼ cup (60ml) olive oil, plus extra 40g butter 2 garlic cloves, bruised 150g baby rocket Tomato and bacon vinaigrette ¼ cup (60ml) extra virgin olive oil 4 (200g) smoked bacon rashers, chopped 20g butter 2 punnets (400g) cherry tomatoes 4 sprigs of thyme, leaves picked 3 garlic cloves, thinly sliced 2 tbs sherry vinegar Line a large tray with baking paper.
Combine the ricotta, parmesan and egg in a bowl. Mix well using a wooden spoon and season. Add the flour and mix until just combined to form a soft dough. Do not overwork the dough.
Turn out dough on a work surface lightly dusted with flour and divide into 6 equal pieces. Using both hands dusted with a little extra flour, gently roll each piece to a 60cm-long, 2cm-wide log. Cut into 2½-cm pieces, gently pinching each gnocchi in the middle, and place onto lined tray.
Bring a large pan of water to the boil. In batches, gently slide gnocchi into water. Once the water has returned to the boil, turn down to a gentle simmer and poach gnocchi for 2 minutes. Drain and plunge into iced water for 3 minutes, then drain. Drizzle over a little oil. Set aside.
To prepare vinaigrette, heat half the oil over a medium heat. Add bacon and butter and cook for 5 minutes, stirring often, until bacon is starting to crisp. Remove from pan onto a plate lined with paper towel. Add tomatoes and thyme to the same pan and cook for 3 minutes, stirring often. Add garlic and continue to cook for a further 2 minutes. Add vinegar to deglaze and cook for a further 1 minute or until vinegar has reduced by half. Turn off heat, set aside.
When you are ready to serve, working in batches, heat oil in a large non-stick pan over a medium heat, add butter, swirling pan to allow butter to melt and foam. Add gnocchi in a single layer of the pan and cook for 5 minutes or until golden, tossing regularly. Gently fold pan-fried gnocchi through tomato vinaigrette with rocket.
Divide among serving bowls, season and scatter with extra parmesan to serve. PER SERVE • 32G PROTEIN • 20G SAT FAT • 40G CARB • 3G SUGARS • 1130MG SODIUM • 750 CAL (3145KJ)