Ricotta Gnocchi with Tomato Basil Sauce

Ingredients

• 2 cups (500g) ricotta cheese 2 cups (500g) ricotta cheese
• 1 cup (125g) all-purpose flour, plus extra for dusting 1 cup (125g) all-purpose flour, plus extra for dusting
• 1 large egg 1 large egg
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt, to taste Salt, to taste
• 2 cups (500ml) tomato passata 2 cups (500ml) tomato passata
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ricotta cheese, flour, egg, nutmeg, and a pinch of salt. Mix until well combined.
2. 2.
   Dust a clean surface with flour and transfer the dough onto it. Knead the dough gently until it comes together and forms a smooth ball.
3. 3.
   Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch (1cm) thick.
4. 4.
   Cut the ropes into bite-sized pieces, around 1 inch (2.5cm) long. Use a fork to create ridges on each gnocchi, if desired.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes.
6. 6.
   While the gnocchi are cooking, prepare the tomato basil sauce. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
7. 7.
   Pour in the tomato passata and season with salt. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Once the gnocchi are cooked, drain them and transfer them to the tomato basil sauce. Gently toss to coat the gnocchi with the sauce.
9. 9.
   Serve the Ricotta Gnocchi with a sprinkle of fresh basil and grated Parmesan cheese on top.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese that is creamy and not too watery. If the ricotta is too wet, drain it in a cheesecloth-lined sieve for a few hours before using.
• Tomato passata — If you can't find tomato passata, you can substitute it with canned crushed tomatoes. Just blend the crushed tomatoes until smooth before using.

Tips & Tricks

• Be gentle when mixing the dough to avoid overworking it, as this can result in dense gnocchi.
• Dust your hands and the surface with flour while shaping the gnocchi to prevent sticking.
• To achieve the perfect texture, cook the gnocchi just until they float to the surface. Overcooking can make them mushy.
• For a burst of freshness, garnish the dish with some lemon zest before serving.
• If desired, you can add some cooked pancetta or crispy bacon to the tomato basil sauce for an extra layer of flavor.

Serving advice

Serve the Ricotta Gnocchi hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Pair it with a side of crusty bread to soak up the delicious tomato basil sauce.

Presentation advice

Arrange the Ricotta Gnocchi neatly on a plate, allowing the vibrant tomato basil sauce to coat each dumpling. Garnish with a sprig of fresh basil for an added touch of color.