Photo: Danielle Smith
- 250g fresh ricotta
- 200g parmesan or romano cheese, finely grated
- 1 egg, lightly beaten
- 1 tsp salt
- ¼ tsp grated nutmeg
- 1 cup plain flour, plus extra for dusting
- For tomato vinaigrette
- 150ml extra virgin olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 2 basil sprigs
- 2 tbsp sugar
- 75ml red-wine vinegar
- 4 ripe tomatoes, skinned and diced or 1 400g can chopped tomatoes
- 1 punnet cherry tomatoes, cut in half.
Combine ricotta, grated cheese, egg and salt in large bowl. Gradually add nutmeg and flour and lightly combine to create aworkable dough but don't overwork. Divide dough into quarters and gently roll into two-centimetre-wide logs.
Cut logs into two-centimetre slices and place on a lightly floured baking sheet.
Take each of the gnocchi and gently press down on to the back of a fork to make indents on one side, then roll gently along the fork to leave a thumb imprint in each dumpling. Repeat with remaining dough, then set aside.
To make the sauce, heat two tablespoons of olive oil over a medium heat in a heavy-based saucepan. Add onion and cook until soft, about three minutes.
- Main Ingredients - Tomato
- Cuisine - Italian
- Course - Main-course
- Occasion - Midweek dinner