Name: Ricotta gnocchi sugo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram fresh ricotta; 1/2 cup grated parmesan, plus extra to serve; 1 egg, lightly beaten; 1/2 teaspoon nutmeg; 3/4 cup plain flour, sifted, plus extra to dust; crumbled feta, to serve; basil leaves, to serve; Tomato sugo; 2 tablespoon olive oil; 1 onion, chopped; 3 clove garlic, finely chopped; 1/2 teaspoon crushed chilli flakes; 1/4 cup white wine; 400 gram can crushed tomato; 1 teaspoon finely grated lemon zest

Ricotta gnocchi sugo

Create your own fluffy, ricotta stuffed gnocchi for your family and friends. Simmered in a hearty Italian tomato sugo sauce, it is beautiful served sprinkled with crumbly feta and fresh basil leaves.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

500 gram fresh ricotta

1/2 cup grated parmesan, plus extra to serve

1 egg, lightly beaten

1/2 teaspoon nutmeg

3/4 cup plain flour, sifted, plus extra to dust

crumbled feta, to serve

basil leaves, to serve

Tomato sugo

2 tablespoon olive oil

1 onion, chopped

3 clove garlic, finely chopped

1/2 teaspoon crushed chilli flakes

1/4 cup white wine

400 gram can crushed tomato

1 teaspoon finely grated lemon zest

Method

1.Mix ricotta, parmesan, egg and nutmeg in a bowl. Season to taste. Using hands, gently stir in flour, until just combined.

2.Line tray with baking paper and dust with flour. Working in batches, scoop 1/4 ricotta dough onto floured surface. Using floured fingertips, gently roll each into 2cm thick log.

3.Using floured knife, cut each log into 2cm pieces. Transfer to tray.

4.To make sugo: heat oil in saucepan on medium. Saute onion, garlic and chilli 3-4 minutes, until onion is tender. Add wine and tomato. Simmer 3-4 minutes. Remove from heat. Stir in zest.

5.Meanwhile, bring a saucepan of salted water to the boil. Add 1/4 of gnocchi to boiling water; stir once. Cook 2-4 minutes. until gnocchi float on surface. Remove with slotted spoon. Transfer to sauce. Repeat with remaining gnocchi.

6.Serve gnocchi topped with crumbled feta and basil leaves.

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