ECH Keep Connected

Ricotta Gnocchi with Napolitana Sauce

Preparation time: 30 minutes
Cooking time: 5 minutes
Serves: 4

500g fresh ricotta
1 cup grated parmesan cheese
2 extra-large egg yolks
½ teaspoon finely grated lemon zest
2 tablespoons basil leaves, finely chopped
1 cup plain flour
Salt flakes & freshly ground black pepper
500g Napolitana pasta sauce

Baby basil leaves

TIP! To create less serves, simply freeze half of the uncooked gnocchi in a sealed bag or container for up to six weeks. Cook remaining gnocchi directly from your freezer to a saucepan of boiling water for around five minutes, scooping a few pieces out to check that they are cooked through.

1. Line a sieve with kitchen paper and drain ricotta cheese, pressing down gently with extra kitchen paper to help absorb any additional moisture.
2. In a large mixing bowl combine ricotta cheese, ¾ cup parmesan cheese, egg yolks, lemon zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or the back of a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
4. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
5. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2 – 3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
6. To serve, sprinkle over basil leaves and remaining parmesan cheese.