Ingredients

• 350g - 12 oz Ricotta cheese (Good dry quality)
• 2 eggs (1 whole, 1 yolk)
• 60g - 2oz Parmesan cheese
• 100g - 3.5 oz all purpose flour
• 1/4 tsp salt
• Olive oil
• Marinara or Napolitana sauce
• A few leaves of fresh bail

Click here for: Marinara Tomato Sauce

Steps

• Step 1

  Boil a large pot of water. Once boiling, add salt (should taste like sea water).

• Step 2

  Grate the Parmesan cheese. Set aside.

• Step 3

  In a food processor (or mixing bowl) crack 1 whole egg plus one egg yolk.

• Step 4

  Add the cheese, flour, salt and ricotta and blitz until well mixed. Or do it by hand using a spatula to lightly fold together.

• Step 5

  Dust your bench or work area with flour. Place the batter on your bench, flour it and lightly roll it into one big loaf. Cut into 4 strips lengthwise and roll each strip into a log approx 3/4 inch thick. Then cut into small pieces and place aside on a large flour dusted plate with spaces in between each piece.

• Step 6

  Once water has boiled, add the salt and place all the gnocchi in the boiling water. The gnocchi will rise to the surface and cook for a further 3 minutes. Scoop out of water and rest aside.

• Step 7

  In a frying pan, add some olive oil, once oil is hot, add your gnocchi and saute until you get a slight golden brown colour.

• Step 8

  Add the marinara (Napolitana) sauce, cook for one minute.

• Step 9

  Shred the basil leaves, and to gnocchi, toss and serve hot immediately.

• Step 10

  Add a little more olive oil on top and some freshly grated Parmesan cheese.

Little Tips

If storing gnocchi in fridge or freezer (without sauce), toss them in a little olive oil and let them cool down on a baking sheet lined with parchment paper.