Gnocchi with baked ricotta

Name: Gnocchi with baked ricotta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2-3 stem(s) Oregano; 2 packages (250 g each) Ricotta; 1 TEASPOON Chili Flakes; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 15 Caper apples; 250 g cherry tomatoes; 60 g Rocket; 1 package (400 g) fresh gnocchi (cooling shelf); 50 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2-3 stem(s) Oregano
2 packages (250 g each) Ricotta
1 TEASPOON Chili Flakes
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
15 Caper apples
250 g cherry tomatoes
60 g Rocket
1 package (400 g) fresh gnocchi (cooling shelf)
50 g Whipped cream
7-10 Tbsp Grease

Directions

1
Wash oregano, shake dry and chop finely. Mix ricotta with chilli, 2 tablespoons of olive oil and oregano. Season to taste with salt and pepper. Pour the mixture into a greased casserole dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-45 minutes
2
In the meantime, put the caper apples in a sieve, drain and halve them. Wash and drain the tomatoes and lettuce. Cut the tomatoes in half. Heat 3 tablespoons of oil in a frying pan. Fry the gnocchi in it at medium heat while turning them golden brown. Add caper apples and tomatoes.
3
Fry for about 1 minute. Deglaze with cream. Season to taste with salt and pepper. Fold in rocket. Crumble the baked ricotta and pour over the salad. Sprinkle with pepper and serve immediately