Ingredients
Gnocchi
Tomatoes
Method
1.Mix the gnocchi ingredients together in a big bowl to form a sticky dough. Don’t overmix. Turn out onto a floured surface. Divide the dough in two, then roll each half into a 3cm-thick log. Cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomato topping.
2.Heat the oil in a pan and add the garlic. Cook for 30 seconds, then add the tomatoes, chilli and zest, cooking for 8 minutes or until the tomatoes soften and become juicy. Turn off the heat.
3.Cook the gnocchi in a large pot of well-salted water. Do this in batches, cooking for 2-3 minutes only and removing the gnocchi with a slotted spoon, transferring them directly to the pan with the tomatoes.
4.Toss the gnocchi in the pan juices and serve with grated Parmesan, a squeeze of lemon juice and basil leaves.
To make gluten free, use 2/3 cup gluten-free flour and add two tablespoons more of the ricotta.
Note
