(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 egg
- 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.
Spoon into bowls and garnish with extra grana.