Prep time 20min
Cooking time 15min
Skill Easy-moderate
Serves 4
Ricotta gnocchi
500g ricotta, well strained
1 egg
1 egg yolk
½ tsp fine salt
Freshly ground black pepper
75g finely grated parmesan or pecorino (about ¾ cup), plus extra to serve
100g-130g plain flour, plus extra for dusting
Quick tomato & basil sauce
400ml-500ml tomato passata (refer to previous recipe for homemade)
Small handful fresh basil leaves
Extra virgin olive oil, for finishing
Pinch of salt flakes
Method
To make the gnocchi, begin by draining the ricotta. This is key to keeping the gnocchi light. If needed, leave it to sit in a sieve for 30 minutes.
In a bowl, combine ricotta, egg, yolk, salt, pepper and grated cheese.
Add flour gradually, mixing gently until a soft dough forms. It should be slightly tacky but hold its shape.
Turn on to a lightly floured surface.
Divide into portions and roll into logs about 2cm thick. Cut into bite-sized pieces.
Lightly dust with flour and set aside.
To make the sauce, warm the passata in a saucepan over medium heat. Add basil and a pinch of salt, and simmer gently for 5-10 minutes.
Cook the gnocchi. Bring a large pot of salted water to a gentle boil.
Cook gnocchi in batches — they’re ready when they float to the surface (about 2-3 minutes).
Lift out with a slotted spoon.
Add the gnocchi directly to the sauce and gently toss to coat.
Spoon into bowls, finish with extra grated cheese, a drizzle of olive oil and a few basil leaves.
To freeze: Arrange uncooked gnocchi in a single layer on a floured tray and freeze until firm. Transfer to a container or bag.
To cook from frozen: Cook straight from frozen in gently boiling salted water — they may take an extra minute or two and are ready once they float to the surface.
