6 basil leaves
230g all purpose flour
1 pinch of salt
for tomato sauce
10ml olive oil
400g tomato passata
1/2 tsp salt
1 pinched ground black pepper
3 basil leaves
Place basil and Parmesan in a blender and grated until completely chopped.
Add ricotta, flour and salt and blend all together.
Transfer dough to a surface and cut it into 5-6 pieces and roll into long sausage shapes about 1.5-2 cm in diameter.
For Grace’s gnocchi I made a different shape easily to grab and eat. So I cut one gnocchi sausage in sections of 2 cm length and gently rolled each piece down the back of a fork to add grooves, which will help the sauce to stick.
For the “adult version” I just cut each gnocchi sausage into 2-3 cm lengths.
Now bring a large pot of water to boil.
Meanwhile prepare the tomato sauce.
Heat the olive oil in a large saucepan, add the chopped onions and cook on a low heat until soft.
Add the tomatoes passata, salt, pepper and basil and cook for 10-15 minutes. Stir often, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom.
Drop the gnocchi in the boiling water, when the gnocchi have risen to the top wait 3-4 minutes then remove with a slotted spoon.
Transfer them in a large oven dish
Pour the tomato sauce over the gnocchi, stir gently and sprinkle with Parmesan before serving!😋
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