INGREDIENTES
For the gnocchi
- 1.15-ounce whole milk ricotta cheese
- 1 large Chilean Hass avocado, halved, pitted, peeled, mashed
- 4 tablespoons grated parmesan cheese, plus additional for serving
- 1 tablespoon butter at room temperature
- ½ teaspoon grated nutmeg
- 2 scant cups all-purpose flour, plus additional for dredging
For sauce
- 3 ½ ounces sun-dried tomatoes soaked in hot water for 30 minutes
- 5 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup white wine
- ½ pound (about 8 ounces) cherry tomatoes, halved
- ¾ cup whole milk
- ½ cup cream
- 2 tablespoons fresh thyme leaves
- 1½ tablespoons fresh sage
PREPARATION
- In a large bowl mix ricotta, avocado, parmesan cheese, butter, grated nutmeg, salt and pepper. Stir in flour until dough is cohesive but moist.
- Using hands sprinkled with flour, shape gnocchi into small ovals. Drop into dish of flour, tossing to coat.
- Melt butter and oil in large non-stick skillet over medium heat. Add wine and reduce briefly, about 3 minutes. Drain sundried tomatoes and chop into thick pieces. Add to skillet with cherry tomatoes; sauté over medium-high heat for about 4 minutes. Add milk, cream, thyme and sage. Season with salt and pepper. Simmer sauce for about 10 minutes, stirring occasionally.
- Bring salted water to boil in large pot. Slowly add gnocchi and cook for about 5 minutes until they are tender and rise to the surface. Using slotted spoon, transfer to plates. Top gnocchi with tomato sauce and serve, sprinkle grated parmesan cheese on top.