Ricotta and Basil Gnocchi with Fresh Tomato Sauce (Gnocchi di Ricotta e Basilico al Pomodoro Fresco)
INGREDIENTS (serves 4)
For the Ricotta Gnocchi (not to be confused with Potato Gnocchi)
- 450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)
- 2 egg yolks
- 1/2 teaspoon salt flakes
- 1 pinch freshly ground white pepper
- 100–120 (2/3 cups) g plain flour, plus extra for dusting
- 2/3 cup (50 g) freshly grated parmigiano
- 5-6 leaves of basil, finely shredded
For the sauce
- 850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata)
- 1-2 shallots (or 1 medium brown onion), finely chopped
- 4 tablespoons of Extra-Virgin Olive Oil
- 1 garlic clove, skin on, bashed with back of a knife
- 1 small celery stick, finely chopped
- salt flakes, to taste
- a few yellow celery leaves
- a handful of basil leaves
- Start by making the sauce. Wash the tomatoes, score the top gently with a knife and blanch them in boiling water for 1 minutes. Plunge them into cold water to allow the skin to come off easily. Peel the tomatoes, chop them roughly and set aside.
- Heat up the oil in a large, heavy-based frying pan. Stir fry the shallots, celery and the garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant. Drop in the chopped tomatoes (or tinned tomatoes, if using. Or, if you’ve been amazingly good, your own Passata…), season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat and add the celery and basil leaves. Cover with a lid and set aside.
- In the meantime, make the gnocchi. Discard any excess liquid from the ricotta, then put it in a large mixing bowl with the egg yolks, cheese, salt and pepper. Add the flour and work with floured hands or a wooden spoon until you have a smooth, soft dough – it should be pliable, a little sticky but not too wet. Don’t be tempted to add lots of flour to make it easier to work the dough as the resulting gnocchi will almost certainly be dense and doughy. The secret to soft and pillowy gnocchi is to go easy with flour, use just enough to make the dough come together.
- Flour your hands and cooking bench generously and divide the dough into 6 pieces. Take 1 piece, sprinkle it with flour and roll it with your hands to form a log. Cut the log into small rectangles and set them aside on a floured wooden board. Repeat with the remaining dough.
- Turn the heat back on under the tomato sauce frying pan (on low). Bring a large pot of salted water to the boil. Drop the gnocchi, in two or three batches, into the pan of boiling water and stir gently. Cook for 1–2 minutes or until they come up to the surface, then fish them out with a slotted spoon and drop them straight into the pan with the tomato sauce. Repeat until all the gnocchi are cooked.
- Turn off the heat. Serve as it is or with freshly torn basil leaves and a good grating of Parmigiano.