Ingredient: salt and freshly ground or crushed black pepper to taste

Quality, authenticity, excellence
Ricotta gnocchi with tomato and basil

First courses

Ricotta gnocchi with tomato and basil

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

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

PREPARATION

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.

Condividi:

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