makes for 4
- 8 oz / 250g ricotta – ordinary supermarket ricotta, not expensive fresh Italian ricotta (Note 1)
- ¾ cup freshly grated parmesan cheese (Note 2)
- ¾ to 1 cup plain flour, plus more for dusting (Note 3)
- 1 egg + 1 egg yolk
- 1/4 tsp nutmeg ground
- ¼ tsp salt
- Black pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- ½ brown onion, finely diced
- 28 oz / 800 g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano and thyme)
- 1 tsp salt
- Black pepper
- Freshly grated parmesan
- Fresh basil, finely chopped (optional)
- Combine the gnocchi ingredients in a bowl except the flour.
- Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find ¾ cup is enough. (Note 3)
- Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1″/2.5cm thick. Cut it into 8 pieces.
- Roll a piece into a log about 3/5″ / 1.5 cm in diameter and about 10″/25cm long. Repeat with remaining dough.
- Line 4 logs up, then cut them into 3/5″ / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
- Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both).