Ricotta gnocchi with tomato sugo

Name: Ricotta gnocchi with tomato sugo
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tsp sugar; 200 g white flour; 500 g ricotta; 2 egg yolks; 50 g grated Parmesan; 2 garlic cloves; 1 onions; 1 tbsp olive oil; 1 tin chopped tomatoes; 1 bay leaves; a little herbs; salt and pepper to taste; 1 tsp salt

Total: 50 min. | Active: 50 min.

vegetarian, healthy and balanced

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What sets these gnocchi apart from the traditional potato variety is that they are light as air and melt in the mouth like little clouds. And because there’s no need to cook the potatoes first, they are a bit quicker to make. This is a great, simple everyday recipe.

Nadja - LouMalou

Ingredients

for 4 person

Sugo
1 tbsp	olive oil
2	garlic cloves, pressed
1	onion, finely chopped
1 tin	chopped tomatoes (approx. 500 g)
1 tsp	sugar
1	bay leaf
a little	herbs, dried (e.g. oregano, basil)
	salt and pepper to taste

Gnocchi
500 g	ricotta
2	egg yolks
200 g	white flour or half-white or spelt flour
50 g	grated Parmesan
1 tsp	salt
	salted water, boiling

How it's done

Sugo

Heat the oil in a pan, sauté the garlic and onion. Add the tomatoes, sugar, bay leaf and herbs, season the sugo and simmer for approx. 20 mins. If the sugo is cooked for longer, add a little water every so often so that it doesn't become too thick.

Gnocchi

Stir the ricotta with the egg yolks until smooth. Mix together the flour, parmesan and salt, add to the ricotta and mix to form an even dough.

Transfer the dough to a board liberally dusted with flour and cut into eight equal-sized pieces. Roll out each piece to a strip and cut into pieces approx. 2 cm long. Using a fork or a finger, prick/press out a small hollow (so that gnocchi hold more of the sauce when you serve them). Cook the gnocchi in batches in simmering salted water until they float to the surface. Remove with a slotted spoon, drain well, transfer to a bowl and keep warm.

Serve the sugo with the gnocchi.

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