Australian Table
Ingredients
Napoletana sauce
Method
1.Combine ricotta, parmesan, egg and 1 teaspoon salt in a bowl. Add flour and, using a rounded knife, lightly mix to make a soft dough, adding more flour if needed. Be careful not to over-mix.
2.Divide dough into four portions and roll each into a 2cm-diameter log. Cut into 2cm slices and place on a lightly floured baking tray. Dust with extra flour and press each slice with back of a fork to indent. Continue with remaining dough. Chill if not using immediately.
3.To make sauce: in a saucepan, heat oil on medium. Add garlic and cook 1 minute, until fragrant. Add tomato, basil and chilli and bring to boil. Reduce heat to low and simmer 10 minutes.
4.Meanwhile, cook gnocchi in a large saucepan of simmering, salted water in batches 2-3 minutes, until gnocchi float to surface. Remove with a slotted spoon. Place in a serving bowl, top with sauce and gently toss to coat. Serve with extra parmesan and basil leaves.
Drain off any excess water by placing the ricotta in a strainer over a bowl and leaving it in the fridge for at least 30 minutes before using.
Note
