I love gnocchi but the potato version has been a challenge for me. But then I found a recipe for these super easy ricotta gnocchi and got hooked. The sauce is my own improvisation.
500 g ricotta
2 eggs – beaten
1 handful of parmesan plus some extra for serving
125 g flour plus extra for dusting your surface
Mix all of the ingredients into a we dough. Divide into 4 part. On a well-floured surface, roll each part into a thin rope. Cut into your desired size. Boil in salted water – it is better to do it in several batches so they do not stick together. When they float on top, they should be done. You can check by cutting one in half to make sure there is no raw dough in the middle. You can let them float for a minute or so to be sure. Take them out with a slotted spoon and drizzle with olive oil.
1 can chopped tomatoes
1 clove garlic – halved
1 tbs extra virgin olive oil
2 tbs mascarpone
fresh basil (optional, but delicious)
Heat the oil in a small pan, gently fry the garlic for about half a minute, remove it and add the tomatoes. Lower the heat and let the tomatoes simmer for about 15 minutes. Using a stick mixer, you can get a smoother texture. Add the mascarpone and cook some more. Season and add torn basil leaves. Check the seasoning and pour over your gnocchi. Enjoy.