Ricotta gnocchi with tomato and basil

AuthorGuido BoschettiCategoryDifficultyIntermediate
Yields1 Serving
Prep Time20 minsTotal Time30 mins
 200 g flour plus the one for the pastry board
 3 eggs yolks
 1 pinch grated nutmeg
 6 tbsp extra virgin olive oil
 1 fresh red-hot pepper cut into small slices
 fresh basil to taste
 225 g fresh buffalo ricotta cheese
 30 g grated parmesan cheese
 tomato sauce
 salt and freshly ground or crushed black pepper to taste
1

Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.

2

Turn the pastry over on the floured pastry board and work it for 3-5 minutes.

3

Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.

4

In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.

5

Put back on the fire, add salt and simmer for five minutes.

6

Cook the gnocchi in abundant boiling water.

7

Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.

8

Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.

Ingredients

 200 g flour plus the one for the pastry board
 3 eggs yolks
 1 pinch grated nutmeg
 6 tbsp extra virgin olive oil
 1 fresh red-hot pepper cut into small slices
 fresh basil to taste
 225 g fresh buffalo ricotta cheese
 30 g grated parmesan cheese
 tomato sauce
 salt and freshly ground or crushed black pepper to taste

Directions

1

Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.

2

Turn the pastry over on the floured pastry board and work it for 3-5 minutes.

3

Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.

4

In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.

5

Put back on the fire, add salt and simmer for five minutes.

6

Cook the gnocchi in abundant boiling water.

7

Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.

8

Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.

Ricotta gnocchi with tomato and basil