Name: Whipped Ricotta and Slow-roasted Tomato Gnocchi
Prep time: 10 min
Cook time: 35 min
Yield: 2
Ingredients: 250g cherry tomatoes; 1 small aubergine, cut into small cubes; 12 pitted kalamata olives, quartered; 1 tbsp capers, drained and rinsed; Pinch chilli flakes; 1 tsp dried oregano; 1 tbsp balsamic vinegar; 2 garlic cloves, bashed but left in their skins; Olive oil for drizzling; 1 tbsp tomato purée; 10g basil leaves; 250g fresh gnocchi; For the whipped ricotta; 2 heaped tbsp ricotta; Finely grated zest ½ lemon; 20g parmesan or vegetarian equivalent, finely grated, plus extra to serve

VMG Recipes