Have we gone a bit ricotta mad? Maybe so, but with good reason. It’s back this week as an ingredient in our cheesy gnocchi and sausage bake, which is a great take on our favourite type of pasta.
You can make your own gnocchi using our recipe, but if you’re feeling lazy, you can just buy a pack from the supermarket to get you started. We won’t judge – we did the same when preparing this dish.
It’s a lot of fun to play around with this one, and we’ve tried a couple of variations on it already, though this is our favourite so far. You could also try it with green beans, aduki beans, or even tenderstem broccoli.
Here’s the video of how it is made – be sure to scroll down for the recipe if you want to try it for yourself!
- 500 g gnocchi
- 250 g ricotta
- 1/2 cup frozen peas
- 1/2 cup frozen sweetcorn
- 4 Quorn hot dog sausages chopped
- 1 handful fresh basil torn into smaller pieces
- 2 bulbs spring onion chopped
First, cook the gnocchi. Boil a saucepan of water with a pinch of salt. Add in the gnocchi and cook until it floats to the surface.
Meanwhile, spray a frying pan with cooking spray and add in the sweetcorn, peas, basil, hot dog, and spring onion.
Cook until the sweetcorn and peas are defrosted, and the hot dog pieces are browned.
Drain the gnocchi. Add it to the ricotta and vegetables in a large bowl.
Mix thoroughly and serve. The heat from the cooked parts will warm through the ricotta!