These delicious Italian dumplings are made from potato, semonlina, wheat flour or cheese and other ingredients. They can be served with tomato-based sauces or with melted butter and cheese. Serve as an entree or light lunch with a salad and crusty bread.
1 garlic clove, crushed Italian cherry tomatoes, chopped 1/2 cup white wine 1 tsp brown sugar
1/4 cup cream 1 cup fresh basil leaves
1. Place ricotta in a sieve over a bowl. Cover and refrigerate overnight to drain.
2. Combine drained ricotta, parmasen and egg in a large bowl. Gently stir in nutmeg and flour until mixture comes together to form a soft, sticky dough. Season with salt and pepper.
3. Halve dough. On a lightly floured surface, roll one half into a 40cm- long log shape. Using a sharp knife, cut log into 2cm long pieces. Set aside on a tray lined with baking paper. Repeat with remaining dough.
4. To make basil sauce, heat oil in a large frying pan. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add undrained tomatoes, wine and sugar. Bring to boil. Simmer for 5 minutes. Remove and cover to keep warm.
5. Bring a large saucepan of salted water to boil. Drop the gnocchi in, one by one. Once cooked, cover and keep warm.
6. Stir cream and basil into tomato sauce. Season with salt and pepper. Stir over heat until hot. Add gnocchi to pan and stir to coat in sauce.
7. Serve gnocchi immediately.
Seven simple steps to create home-made gnocchi with a tasty sauce to complement.