Ricotta gnocchi with rich tomato sauce

1.Preheat oven to 200°C (180°C fan forced).

2.To make rich tomato sauce. Heat oil in large, deep, frying pan, cook onion and garlic, stirring, until onion softens. Add anchovy and wine to pan, bring to the boil. Add undrained tomatoes and stock, return to the boil. Reduce heat, simmer, uncovered, about 50 minutes or until sauce is thick.

3.Parmesan crisps. Line an oiled 24cm x 32cm (9½-inch x 13-inch) swiss roll pan with baking paper. Combine cheese and nuts in small bowl. Scatter cheese mixture over pan, shake lightly from side to side to evenly spread mixture. Bake crisps about 3 minutes or until cheese is melted and browned lightly. Cool on pan. Break into small pieces.

4.Sift flour into medium bowl, make a well in the centre. Place egg, cheeses and basil in well and gradually stir in flour to make a firm dough. Do not over-mix dough.

5.Line a large oven tray with a piece of baking paper.

6.Bring a large wide saucepan or deep frying pan of salted water to the boil, reduce heat to a rapid simmer. Use a dessert spoon to scoop up a spoonful of the ricotta mixture, using a second dessertspoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) into the simmering water. Working quickly, repeat to make 10 gnocchi at a time. Cook gnocchi for about 2 minutes or until they float to the surface of the water. Remove gnocchi with a slotted spoon, place on tray. Repeat using the remaining mixture.

7.Serve gnocchi on the tomato sauce, topped with parmesan crisps. Scatter with basil leaves, drizzle with oil.