Ricotta and Herb Gnocchi

Ingredients

• 50g butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 700g bottle Italian tomato cooking sauce
• salt and freshly ground black pepper, to taste
• 125g Perfect Italiano™ Parmesan
• 500g potatoes, peeled, cooked and pressed through a sieve
• 250g tub Perfect Italiano™ Ricotta
• 1 egg, lightly beaten
• 2 tbsp chopped fresh herbs (flat leaf parsley, chives, basil)
• freshly grated nutmeg, to taste
• ¾ – 1 cup plain flour
• ¾ cup fresh basil leaves
• olive oil, for drizzling

Method

1. Melt butter in a heavy based saucepan, add onion and garlic and cook until softened. Add tomato sauce and cook for 10 minutes, stirring occasionally, until slightly thickened. Season to taste.
2. Grate half the Parmesan and combine with cooled sieved potato, ricotta, egg, herbs and seasonings.  Knead in enough flour to obtain a smooth, non sticky dough (amount will vary, depending on the dryness of potatoes).
3. Divide dough into 4 equal portions and roll each into a long sausage shape 2cm thick. Cut into 2cm lengths.  If desired, gently roll each gnocchi over the back of a fork.
4. Bring a large saucepan of salted water to the boil and cook gnocchi in batches until they rise to the surface. Toss immediately with hot sauce and basil leaves. 
5. Serve with remaining shaved or grated Parmesan and a drizzle of olive oil.