Basil gnocchi arranged on a white plate with black check pattern, next to it a gray napkin

Basil gnocchi

Basil gnocchi with tomato-ricotta sauce

Easy
4 Servings
90 min.
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Ingredients

1 egg (medium)

75 g parmigiano reggiano (piece)

125 g Ricotta

125 g whipping cream

2 tbsp. butter

250 g flour

1 package ORO di Parma strained tomatoes (400 g)

1 tbsp. ORO di Parma tomato paste, triple concentration

1 onion

1 garlic clove

800 g floury potatoes

2 pots basil

3 tbsp. “extra vergine” olive oil

Salt and pepper from the mill, sugar

Basil gnocchi arranged on a white plate with black check pattern, next to it a gray napkin

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Step 1: The preparation

Ingredients:

Potatoes, onions, garlic, basil

Boil the potatoes in salted water for 20 minutes and then press them through a potato ricer. You can put the mixture aside for the time being. Next, cut the onion into small cubes and chop the garlic and basil.

Step 2: The tomato ricotta sauce

Ingredients:

Onions, garlic, olive oil, strained tomatoes, tomato paste, cream, ricotta, salt, pepper, sugar

For the sauce, sauté onions and garlic in olive oil. Deglaze with strained tomatoes and cream and stir in the ricotta and tomato paste. Season to taste with salt, pepper and sugar - and your tomato ricotta sauce is ready!

Step 3: The basil gnocchi dough

Ingredients:

Basil, olive oil, parmesan cheese, flour, salt, egg

For the basil gnocchi dough, mix the finely chopped basil with olive oil. Now add the basil puree and the Parmesan cheese to the prepared potato mixture. Then you just have to add flour, salt and egg and knead everything vigorously.

Step 4: The final

Ingredients:

Butter

Shape the basil gnocchi dough into oblong rolls and cut into pieces about 1.5 cm long. Roll the dough pieces over a fork for the characteristic fluting of the gnocchi. Now you can start: Heat salted water in a pot and cook the delicious basil gnocchi in it for 4-5 minutes. Then fry the cooked gnocchi in butter for 2-3 minutes, turning them.

Serve with the tomato ricotta sauce and enjoy. Bellissimo!

Ingredients

1 egg (medium)

75 g parmigiano reggiano (piece)

125 g Ricotta

125 g whipping cream

2 tbsp. butter

250 g flour

1 package ORO di Parma strained tomatoes (400 g)

1 tbsp. ORO di Parma tomato paste, triple concentration

1 onion

1 garlic clove

800 g floury potatoes

2 pots basil

3 tbsp. “extra vergine” olive oil

Salt and pepper from the mill, sugar

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