Ricotta and Black Olive Gnocchi with Blistered Cherry Tomatoes and Basil

, from Issue #70. February, 2017
Photography by Kelly Gibney.
Ricotta and Black Olive Gnocchi with Blistered Cherry Tomatoes and Basil

Homemade gnocchi is pretty straightforward to make when you use ricotta instead of potatoes. It also has a lovely lighter texture. This is a dish of simple but hugely satisfying flavours. Be generous with the fresh basil when serving.

Serves: 4


500 grams ricotta
1 free-range egg
1¼ cups all-purpose gluten-free flour, plus extra for dusting (I used Edmonds)
½ cup diced black olives
¾ cup finely grated parmesan, plus extra to serve
sea salt and black pepper
Blistered cherry tomatoes
500 grams cherry tomatoes
4 tablespoons olive oil
sea salt and black pepper
To serve
fresh basil leaves



Place the ricotta in a large bowl along with the egg, half the flour, olives, parmesan and a generous seasoning of salt and cracked black pepper. Use a wooden spoon to stir together. 

Add the remaining flour and use your hands to bring the dough together. It will be quite sticky.

Put the dough on a board well dusted with additional flour. Form a disc shape and cut into quarters. Cut each piece in half so that you have 8 pieces of dough, roughly even in size.

Re-dust the board as necessary and roll each piece into a log approximately 2cm in width. Cut at 3cm intervals along the log. Repeat with rest of the dough. Lay raw gnocchi out on a large board or plates lined with baking paper. 

Blistered cherry tomatoes: Preheat the oven 180°C. Place tomatoes (leave whole) in an ovenproof dish. Drizzle with olive oil and season well. Bake for 45 minutes, turning once during cooking. 

To cook: Bring a large pot of well-salted water to a boil. Drop 12–15 pieces of gnocchi into the water. Allow to cook for 2 minutes once they’ve floated to the surface. Repeat in batches until all gnocchi is cooked.

Toss the cooked gnocchi with the roasted tomatoes. Use the back of a spoon to burst some of the tomatoes to create a rustic sauce. Drizzle with more olive oil if additional moisture is needed.

Divide between bowls and garnish with fresh basil leaves and extra grated parmesan. Serve immediately.

Cooks Note: Freeze uncooked gnocchi for up to a month until ready to use. Freeze on a plate or baking sheet so they don’t stick together. Once frozen, the gnocchi can be stored in a zip-lock bag or container. I cook them straight from frozen in boiling water. Sauté cooked gnocchi if they’ve been previously frozen, as they can be sticky.