Simon Rimmer Ricotta And Pesto Gnocchi With Fresh Tomato Sauce recipe on Sunday Brunch

Simon Rimmer served up tasty Ricotta and Pesto Gnocchi with Fresh Tomato Sauce on Sunday Brunch.

The ingredients are: 300g floury potatoes, 1 large egg, salt & pepper, 300g flour, 100g drained ricotta.

For the sauce are: 1 finely diced onion, 2 cloves garlic, 2 sticks finely diced celery, 75ml vermouth, 500g chopped ripe tomatoes, 300g chopped cherry tomatoes, 2tsp sugar, 120ml extra virgin olive oil plus a little more for for frying, salt and pepper for seasoning.

For the pesto: 50g basil, 50g grated hard Italian style Parmesan veggie cheese, 100ml extra virgin olive oil, 25g mint, 25g toasted pine nuts and 1 clove garlic.




See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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