Photo: Marina Oliphant.
These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta.
- 500g fresh ricotta
- 2/3 cup grated parmesan cheese, plus a little extra to serve
- 2 large eggs, beaten
- 1 tsp salt
- 1 cup plain flour, plus extra if required
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 punnets cherry tomatoes, quartered
- 1/2 cup basil leaves, torn
Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork.
Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.
To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes.
To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.
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