I was working late on Tuesday evening (until 8) and so was Alberto (until midnight!) and so I decided to cook this as it looked quick, easy and tasty. It’s from a Sainsbury’s recipe card and is very easy to make. I took the liberty of adding a couple of extra ingredients.
Serves 4 (although scaled down for 2)
½ a 250g pack of smoked bacon lardons
335g pack of cherry tomatoes, halved
80g of ricotta
100ml of crème fraîche
Zest and juice of 1 lemon
A handful of fresh parsley leaves, chopped
300g of dwarf beans
½ a red pepper, cut into thin strips
70g of saussison sec, sliced (Alberto brought me a couple of these back from Spain last week – they are delicious. Any excuse to use ’em!)
500g of fresh gnocchi
Rocket leaves to garnish
Freshly ground black pepper
Heat a tablespoon of olive oil in a frying pan adn fry the lardons and slices of saussison over a medium high heat until crispy.
Add the halved cherry tomatoes and slices of red pepper, and fry for a further 2 minutes. Then remove from the heat and set aside.
In a large bowl mix together the ricotta, crème fraîche, lemon juice, lemon zest and chopped parsely and then stir it into the bacon, tomato and pepper mixture.
Pop the dwarf beans in boiling water for 5-6 minutes until al dente. If you’re boiling your gnocchi you can do this in the same pan.
Cook the gnocchi according to your preferred method. I boiled half of the gnocchi until al dente and fried the other half in butter and olive oil until crispy and golden. (I have to say, this is my preferred method of gnocchi cooking! They’re like lovely little roast potatoes!)
Add the cooked gnocchi and beans to the sauce, stir to combine, heat through gently and serve immediately, seasoned with freshly ground black pepper and garnished with rocket leaves.
Lovely! (although the combination of lemon and ricotta does make your brain think of cheesecake for the first mouthful or so!)