Ricotta Gnocchi with Nanna's Tomato & Basil Sauce

ricotta

🥗Healthier: cottage cheese

💰Cheaper: mashed potatoes

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Combine 250 grams of ricotta, 2 tablespoons of parmesan, and a pinch of salt in a large bowl.

Slowly add 3/4 to 1 cup of flour, mixing with your hands until combined.

Knead the mixture until it forms a firm ball that is moist but not sticky, achieving a silky and smooth texture.

Cut the dough into four equal pieces and roll each piece into a long sausage shape on a floured surface.

Cut the rolled dough into desired gnocchi shapes using a butter knife, applying a little pressure to ensure evenness.

Lightly flour the cut gnocchi and set aside, repeating the rolling and cutting process for the remaining dough.

Score the bottom of 6 large vine ripe tomatoes with an egg mark and place them in boiling water to peel the skin off easily.

Chop the peeled tomatoes roughly and set aside.

In a large frying pan, heat 2 tablespoons of olive oil and add 6 crushed garlic cloves, frying on low heat for 3 to 5 minutes until soft and fragrant.

Add the chopped tomatoes, tinned tomatoes, a splash of water, sugar, salt, pepper, and lots of fresh basil to the pan and simmer until the sauce thickens and flavors combine.

Bring a large pot of salted water to a boil and add the ricotta gnocchi.

Once the gnocchi rise to the top, let them sit for an extra 30 seconds to ensure they are fully cooked.

Drain the gnocchi and stir them through the tomato and basil sauce.

Serve the gnocchi with a sprinkle of parmesan and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens