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Fluffy Ricotta Gnocchi with Roasted Apricots and Spicy Balsamic Glaze

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Light and airy ricotta gnocchi served with sweet roasted apricots and a bold spicy balsamic glaze. A creative fusion dish that balances creamy, fruity, and tangy-spicy elements for a sophisticated meal or appetizer.

Ingredients

Scale
  • 1 cup whole milk ricotta cheese (drained if watery)
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1 cup all-purpose flour (plus more for dusting)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil (for sautéing)
  • 6 fresh apricots, halved and pitted
  • 1 tsp olive oil (for roasting)
  • For the Spicy Balsamic Glaze:
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 1/4 tsp red pepper flakes (adjust to taste)

Instructions

  1. Preheat oven to 400°F (200°C). Place halved apricots on a lined baking sheet, drizzle with 1 tsp olive oil, and roast for 15–20 minutes, until tender and slightly caramelized.
  2. Meanwhile, make the balsamic glaze: in a small saucepan, combine balsamic vinegar, honey (or maple syrup), and red pepper flakes. Simmer over medium-low heat for 5–7 minutes until slightly thickened. Set aside to cool.
  3. In a mixing bowl, combine ricotta, parmesan, egg, salt, and pepper. Stir in flour gradually until a soft dough forms—do not overmix.
  4. Transfer dough to a floured surface. Divide into 4 portions and roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces and optionally roll over a fork for ridges.
  5. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and drain.
  6. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté boiled gnocchi for 2–3 minutes until lightly golden and crisp on the outside.
  7. To serve, arrange roasted apricots with the gnocchi, drizzle generously with spicy balsamic glaze, and garnish with fresh herbs (optional).

Notes

  • Use firm ricotta and drain any excess moisture for best texture.
  • Apricots can be substituted with peaches or plums in season.
  • Make glaze ahead of time—it keeps well refrigerated for up to a week.

Nutrition

Find it online: https://tastyera.com/fluffy-ricotta-gnocchi-with-roasted-apricots-and-spicy-balsamic-glaze/