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Anna Olson

Fluffy Ricotta Gnocchi with Pepper Coulis


Serves 6

Ingredients

Pepper Coulis:

  • ¼ cup olive oil
  • 1 cup diced onion
  • 2 ½ cups diced red bell pepper
  • ¾ cup dry white wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • salt & pepper

Ricotta Gnocchi:

  • 1 454 g tub creamy ricotta cheese
  • 3 Tbsp finely chopped green onion
  • 2 Tbsp finely chopped Italian parsley
  • 1 Tbsp finely grated lemon zest
  • 2 eggs, separated
  • ½ tsp salt

Method

  1. For pepper coulis, heat a aucepot over medium heat and add oil. Add onion and sauté for 5 minutes, until translucent. Add peppers and sauté 3 minutes more. Add wine, thyme and oregano and simmer, covered, until peppers are tender, about 10 minutes. Remove from heat and puree until smooth. Strain, season and set aside.
  2. For gnocchi, stir ricotta with green onion, parsley, lemon zest and egg yolks until smooth. Whip whites with salt to soft peaks and fold into ricotta mixture in 2 additions.
  3. Bring 4 L water to a boil and salt generously. Drop ricotta gnocchi by tablespoonfuls into water and simmer until they float, about 3 minutes. Gently remove with a slotted spoon and set on a plate.
  4. To serve, heat pepper coulis and spoon into a flat-bottomed bowl. Gently place warm gnocchi on top and serve.
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