Australian Table
Ingredients
Tomato sauce
Method
1.In a medium-size bowl, mix ricotta, parmesan, egg and flour with 1 teaspoon salt. Add more flour, if necessary, to make a workable but soft dough. Don’t overwork. Divide dough into quarters. Roll each into a 2cm log. Cut into 2cm slices and place gnocchi on a floured baking tray. Dust lightly with flour and indent each with the back of a fork. Refrigerate if not using immediately.
2.To make tomato sauce: heat oil in a medium-size saucepan on medium heat. Add garlic and cook for 1 minute, or until fragrant. Add tomato, basil and chilli and bring to the boil. Reduce heat to low and simmer for 10 minutes.
3.Meanwhile, cook gnocchi in a saucepan of simmering, lightly salted water for about 2 minutes. When they float to the top, remove with a slotted spoon. Place in a bowl, add sauce, and toss gently. Serve with extra parmesan, basil and season with freshly ground pepper.
The secret to making ricotta gnocchi is to dry the ingredients as much as you can before using them. Drain off any excess water from the ricotta by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Note
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