Ricotta gnocchi with tomato and basil sauce
Light gnocchi made from ricotta, grated cheese and flour – quicker than potato gnocchi – with a simple tomato, garlic and basil sauce. For green gnocchi, add cooked, well-squeezed spinach to the dough; they are also served with cream or a tomato and cream sauce.
- 50 minTime
- 40 minHands-on
- 4Portions
- 30 gprotein per portion
- 650kcal per portion
Ingredients for 4 portions
- 500 gRicotta
- 1Egg
- 60 gGrated cheese, for the dough
- to tasteNutmeg
- to tasteSalt
- 250 gPlain flour
- 3 tbspOlive oil
- 2 clovesGarlic, chopped
- 800 gCrushed tomatoes
- to tasteBlack pepper
- 10 gBasil, leaves
- 40 gGrated cheese, to serve
Method
- Mash the ricotta with a fork in a bowl. Mix in the egg, cheese, nutmeg and salt. Work in the flour a little at a time until you have a soft dough that barely sticks.
- Divide the dough and roll it into 1.5 cm thick ropes on a floured worktop. Cut into 2 cm pieces and spread them out on a floured tray.
- Heat the olive oil in a saucepan and fry the garlic for 1 minute without letting it colour. Add the crushed tomatoes, salt and pepper.
- Simmer the sauce uncovered for 20 minutes, stirring now and then, until thickened.
- Meanwhile, bring a large pan of salted water to the boil and cook the gnocchi in batches. When they float to the surface, give them 1 more minute and lift out with a slotted spoon.
- Tear the basil into the sauce. Serve the gnocchi with the sauce and grated cheese.
