Ricotta Gnocchi with a Buttery Tomato Sauce

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

Ricotta Gnocchi

600g ricotta

80g parmesan, grated, plus extra to serve

1 tsp cracked black pepper

2 eggs

240g flour

Buttery Tomato Sauce

60ml extra virgin olive oil

40g butter

1 x 400g can of cherry tomatoes or polpa

1 tsp sea salt flakes

Cracked black pepper to taste

1-2 tsp nduja (optional)

Method

Place your ricotta, parmesan, pepper and eggs into a large mixing bowl and combine very well with a metal spoon. It should be quite smooth and creamy and requires a little elbow grease. Then add in the flour and work it into the ricotta mixture using the back of the spoon until it is just combined. Be careful not to overmix this because it will become a little rubbery.

Once the dough has come together, divide it into four pieces. Sprinkle some extra flour onto a clean surface and roll each piece of dough out with your hands into a long sausage about 1-2 cm thick. Then cut into 1 cm pieces with a butter knife. If the dough is sticky, dip your knife into some flour and it will help. Repeat with the remaining dough.

For the sauce, place everything into a saucepan on low-medium heat. Gently cook for 30-60 minutes, depending on how thick you like the sauce.

Cook the gnocchi in boiling salted water until they rise to the top. Once they have risen, cook for another 30 seconds then strain and place into the sauce. Gently toss to coat the gnocchi in the sauce. Serve with freshly grated parmesan cheese.