Ricotta gnocchi with roasted tomatoes and balsamic reduction
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 2
  • 1 package of Prairie Bella Ricotta Gnocchi
  • Grape tomatoes
  • Fresh basil or other fresh herb, chiffonade(sliced thinly)
  • Balsamic vinegar
  • Good olive oil
  • Salt
  • Fresh cracked pepper
  1. To make the balsamic reduction, simply cook 2-3 tablespoons in a small saucepan over medium-high heat until it reduces by half. Once slightly cooled, it should be the consistency of syrup. Watch the vinegar closely though, as it's easy to reduce it too far and burn it.
  2. Bring a large pot of salted water to a boil.
  3. Meanwhile toss your tomatoes in olive oil and a pinch of salt and cook them under the broiler until they start to crack, turning occasionally. When your tomatoes are done, transfer them to a medium bowl and add about 2 tablespoons of olive oil.
  4. Drop your gnocchi in the boiling water and give a quick stir. Let them cook and when they float, scoop them put with a slotted spoon. Let as much of the water drip away before putting them in the bowl of olive oil and tomatoes. Toss the gnocchi with some salt, cracked pepper and your basil.
  5. Plate them as you wish and drop a few dots of the balsamic reduction around the plate (a little goes a long way).
Recipe by Prairie Bella Gourmet Pasta at http://prairiebella.ca/ricotta-gnocchi-roasted-tomatoes-balsamic-reduction/