Gnocchi di Ricotta e Pesce

Gnocchi di Ricotta e Pesce is a delightful kosher Italian seafood dish that combines the lightness of ricotta gnocchi with the fresh flavors of the sea. This dish is perfect for seafood lovers looking for a unique and comforting meal.

Ingredients

• Ricotta cheese - 250 grams
• All-purpose flour - 100 grams
• Egg - 1 large
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Cod fillet, skinned and boned - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 1 clove
• Cherry tomatoes, halved - 150 grams
• Lemon juice - 1 tablespoon
• White wine - 50 ml
• Capers - 1 tablespoon
• Fresh basil, for garnish - a few leaves

Steps

1. In a mixing bowl, combine the ricotta cheese, flour, egg, salt, and black pepper. Mix until a soft dough forms.
2. On a floured surface, shape the dough into small logs and cut them into bite-sized pieces to form gnocchi.
3. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Add the cod fillet to the skillet and cook until it begins to flake, about 3-4 minutes per side. Remove the fish and set aside.
6. In the same skillet, add the cherry tomatoes, white wine, capers, and lemon juice. Cook until the tomatoes soften, about 5 minutes.
7. Return the cooked cod to the skillet, add the gnocchi, and gently toss to combine everything. Cook for an additional 2 minutes to heat through.
8. Serve hot, garnished with fresh parsley and basil.

Nutrition

• Calories: 520
• Protein: 28 g
• Carbs: 58 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from the ricotta and fish, supporting muscle health.
• Rich in omega-3 fatty acids from the cod, promoting heart health.

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