Ash Pollard's ricotta gnocchi with tomato sugo, fresh basil and mozzarella

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

GNOCCHI:

500g Ricotta
1 cup ’00’ flour
30g grated parmesan
1 egg, beaten
Pinch salt
Pinch white pepper

SUGO:

2 cans crushed tomatoes or 8 roughly chopped tomatoes (I prefer to use the freshly chopped toms but if you’re time poor, that canned option is for you!)
1 brown onion, diced
3 garlic cloves, crushed
Olive oil
Salt and pepper to season

Handful of fresh basil, torn
2 large balls of buffalo mozzarella, torn

Method

Place a pot of salty water on the boil for the gnocchi.

To make the gnocchi, lightly combine all ingredients in a bowl until a soft dough forms. Don’t overwork the dough!! Divide into four portions.

Lightly roll each portion into snake like lengths (2cm thick) then cut into 3cm pieces.

Set aside on a lightly floured surface.

To make the sugo, sauté the onions and garlic in olive oil on medium heat until transparent. Add the canned tomatoes and bring to the boil. Season to taste. Reduce heat and simmer until the sauce has reduced slightly and thickens.

Pop the gnocchi in the pot of boiling salted water, once the gnocchi rises to the top its ready. Strain the gnocchi.

In a large serving bowl combine the sugo and gnocchi with the shredded basil and mozzarella.

E voila!

Notes