For me, Ricotta Gnocchi is easier and quicker to make than a potato gnocchi. Maybe though it is because I am yet to find the best potato gnocchi recipe.
While this might look complicated, it is simple and the gnocchi can be made in less than ½ hour. You can also make the sauce the day before, omitting basil and when sauce is reheated, add basil before serving.
350 g fresh ricotta ( I buy a wedge from the deli at the supermarket. If you buy it in a tub, you might have to allow it to rest in a sieve to drain excess liquid)
1 cup finely grated parmesan
1 egg, lightly beaten
½ cup gf flour or potato flour
salt and pepper to taste
Tomato Basil Sauce
1 tablespoon olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
400 g tin crushed tomatoes (if you like a thinner sauce then pass tomatoes through a sieve)
½ cup dry white wine
1 teaspoon brown sugar
½ cup torn basil leaves
- Place ricotta, parmesan and egg in large bowl. Gently stir in flour until mixture comes together to form a soft, sticky dough. Season with salt and pepper.
- Halve dough. On a lightly floured surface, roll one half into a 40 cm long log shape. Using a sharp knife, cut log into 2 cm long pieces. With hands lightly floured, roll each piece into an oval shape. Set aside on a tray lined with baking paper. Repeat with other half of dough.
- To make the tomato sauce, heat oil in a large frying pan. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add undrained tomatoes, wine and sugar. Bring to boil. Simmer for 5 minutes. Remove, cover and keep warm.
- Bring a large saucepan of salted water to boil. Drop half the gnocchi, one by one into water. Once gnocchi rises to surface, cook for a further minute. Remove and transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi.
- Stir basil into tomato sauce. Season with salt and pepper and stir over heat until hot. Combine gnocchi and tomato sauce gently until gnocchi is coated in sauce.
- Serve with a salad or on its own.