Quick Main

Tray-baked ricotta gnocchi with capsicum and tomatoes

Name: Tray-baked ricotta gnocchi with capsicum and tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 2 yellow capsicums, quartered, seeds removed; 1 red onion, cut into thin wedges; 250g cherry tomatoes on the vine; 500g firm ricotta; 80g plain flour; 50g finely grated parmesan; 150g bocconcini balls, torn; Basil leaves, to serve

1 rating

05m

15m

Tray-baked ricotta gnocchi with capsicum and tomatoes

Jump to recipe

by Matt Preston

delicious. senior editor

Mar 12, 2018

A dinner this good on the weeknight dinner table in under 20 minutes? Gnocchi can be easy, and fast, as Matt Preston proves.

2 tbs extra virgin olive oil, plus extra to drizzle
2 yellow capsicums, quartered, seeds removed
1 red onion, cut into thin wedges
250g cherry tomatoes on the vine
500g firm ricotta
80g plain flour
50g finely grated parmesan
150g bocconcini balls, torn
Basil leaves, to serve

Method

1.

Preheat the oven to 250°C and grease a large baking tray
2.

Toss oil, capsicum, onion and tomatoes on prepared tray and roast for 8 minutes or until starting to colour.
3.

Meanwhile, combine ricotta, flour and parmesan in a bowl. Divide into 4 portions and roll each portion into a 2cm-thick log. With a floured knife, slice into 3cm pieces. In 2 batches, add gnocchi to a saucepan of boiling water and cook for 2-3 minutes or until gnocchi floats. Remove with a slotted spoon and set aside.
4.

Remove capsicum mixture from oven. Heat oven grill to high.
5.

Scatter gnocchi and bocconcini over capsicum mixture, place on top shelf of oven and grill, checking regularly, for 3 minutes or until golden. Scatter with basil and ground black pepper, and drizzle with extra oil to serve.