Easy ricotta gnocchi

SERVES 2

Gnocchi has a reputation for being lots of work with unpredictable results. What we all want is soft little pillows of pasta eager to soak up whatever sauce we throw at it, yet so often it can turn out chewy.

I have Donna Hay to thank for introducing me to gnocchi made with ricotta instead of potatoes, and it’s a dream come true!

GNOCCHI

1 cup fresh ricotta

2/ 3 cup flour

2/ 3 cup Parmesan, grated

2 eggs

Small handful each of parsley and basil, chopped, plus extra basil leaves, to serve

1 tsp sea salt

TOMATOES

3 tbsp extra virgin olive oil

2- 4 garlic cloves, peeled

and smashed

200g cherry tomatoes

Pinch chilli flakes

1 tsp lemon zest

Grated Parmesan, to serve Squeeze of lemon juice,

to serve

1 Mix the gnocchi ingredients together in a big bowl to form a sticky dough. Don’t overmix. Turn out onto a floured surface. Divide the dough in two, then roll each half into a 3cm-thick log. Cut into 2cm lengths, dusting with flour as you go.

Set aside while you cook the tomato topping.

2 Heat the oil in a pan and add the garlic. Cook for 30 seconds, then add the tomatoes, chilli and zest, cooking for 8 minutes or until the tomatoes soften and become juicy. Turn off the heat.

3 Cook the gnocchi in a large pot of well-salted water. Do this in batches, cooking for 2-3 minutes only and removing the gnocchi with a slotted spoon, transferring them directly to the pan with the tomatoes.

4 Toss the gnocchi in the pan juices and serve with grated Parmesan, a squeeze of lemon juice and basil leaves.