SEAFOLLY RECIPE DIARIES
To celebrate our latest summer hue, Sage, we’ve teamed up with Miranda Brady to bring you a sage inspired recipe for your next summer lunch.
INGREDIENTS
500g packet gnocchi
1 tbsp extra virgin olive oil
250g cherry tomatoes, halved
4 cups rocket
1/2 cup ricotta (or cottage cheese)
1/4 cup fresh parsley
DRESSING
1 tbsp olive oil
1 tbsp honey
1/2 tsp lemon zest
1 tbsp fresh sage, finely chopped (2-3 leaves)
METHOD
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Drizzle the cherry tomatoes with 1/2 tbs olive oil and season with salt & pepper. Bake or airfry for 10 mins until blistered.
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Add gnocchi to boiling water and cook for 5 minutes or until it floats to the surface. Drain well.
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Place the ricotta in a mixing bowl and whisk until it's smooth and creamy.
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Mix the dressing ingredients together in a separate bowl then add the herb/ honey mixture to the whipped ricotta. Mix well and season with salt and pepper to taste.
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Heat remaining olive oil in a large frying pan over medium-high heat. Add gnocchi. Cook for 5 minutes or until browned.
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Add the crispy gnocchi and rocket to the ricotta mixture, and toss well to coat.
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Add the cherry tomatoes and gently mix to combine.
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Divide between serving plates. Top with extra ricotta and sprinkle with parsley to