This gnocchi is light and fluffy and not stodgy at all. It’s also super easy and quick to make. My kids love it with just tomato sugo but you could serve it with pesto, cured meats, ragu, whatever you feel like.
(I usually make a big batch as the uncooked gnocchi freezes well, and there’s no need to defrost, just cook it frozen)
This recipe was inspired by Stefano de Pieri.
100g 00′ strong flour
500g ricotta (drain it in a colander to remove excess liquid)
1 cup grana padano cheese, finely grated
pinch of salt
1 tbs olive oil
1 large clove garlic, smashed
1 pinch sea salt
1 x 400g tin chopped organic tomatoes
extra grana padano shavings to serve
Pass the ricotta through a fine mesh sieve or a ricer into a large bowl.
Add the additional ingredients to the ricotta and gently mix with your hands until combined.
Pour out the mixture onto a floured bench. The only way of knowing whether you have the right consistency is to test it. So bring a small saucepan of water to the boil and break off a small piece of dough (about the size of a ten cent coin) roll into a ball and drop into the boiling water. If it disintegrates as it cooks than you need to add a little more flour to your mixture.
Once you’re happy with the mixture, roll out into logs and and chop the gnocchi into little balls and place on to a tray lined with baking paper.
To make the sauce, heat the olive oil in a saucepan and add the garlic. When you hear a sizzle add the salt and chopped tomatoes and simmer gently stirring every once in a while until your sauce has thickened and reduced down.
Bring a large pot of salted water to the boil and cook your gnocchi in batches. Spooning into the tomato sauce as you go. The gnocchi will only take a few minutes to cook and will rise to the surface when cooked. Take care not to over cook the gnocchi.