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POTATO GNOCCHI WITH TOMATO AND RICOTTA

First Dish

Gnocchi with tomatoes and ricotta is a rich, delicious first course with a creamy texture.

INGREDIENTS

For the gnocchi

Floury potatoes

1 kg

Flour

200 g

Egg

1

Salt

For the sauce

Peeled tomatoes

1 tin

Basil

Virgilio selezione ricotta

150 g

Grated Grana Padano

Garlic

1 clove

Olive oil

Salt

Gnocchi with tomatoes and ricotta is a rich, delicious first course with a creamy texture. The creaminess of the ricotta, the sweetness of tomatoes and the softness of the gnocchi come together in a unique and fragrant combination!

This recipe can be made very quickly if you have last-minute guests: with just a few ingredients we all have at home, you can produce a delicious treat everyone will love.

For the gnocchi: wash the potatoes and place in a pan of salted water. Bring to the boil and cook for 40 minutes until very soft. Drain, peel and mash the potatoes. Place the mashed potato in a mound on a floured surface and make a well in the centre; add the flour, egg and a pinch of salt. Knead until the dough is compact and no longer sticks to the hands. Cut into several portions and roll to form fat sausage shapes about 11/2 cm thick. Cut these into 2-cm pieces and shape using the tines of a fork.

Cook in plenty of salted boiling water until the gnocchi rise to the surface. Remove with a slotted spoon and combine immediately with the sauce.

For the sauce: heat the oil in a frying pan, add garlic and a little chilli pepper (optional). Add the chopped tomatoes, half their juice and the basil. Season and cook for a few minutes. Remove from the heat and add the ricotta. Combine the gnocchi with the sauce, a drizzle of olive oil and some basil.