Potato gnocchi in tomato sauce with ricotta and basil

Name: Potato gnocchi in tomato sauce with ricotta and basil
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g floury potatoes; 10 (850 ml) ripe tomatoes or 1 can of peeled tomatoes (0,8-1 kg); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Flour; 1 egg (size M); 7-10 Tbsp grated nutmeg; 1 collar or pot of fresh basil; 150 g Ricotta cheese; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g floury potatoes
10 (850 ml) ripe tomatoes or 1 can of peeled tomatoes (0,8-1 kg)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Flour
1 egg (size M)
7-10 Tbsp grated nutmeg
1 collar or pot of fresh basil
150 g Ricotta cheese
7-10 Tbsp Flour

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime, wash, quarter, seed and dice the tomatoes. Heat olive oil in a deep frying pan and simmer (melt) the tomatoes in it for 5 minutes.
2
Season with salt and pepper and set aside. Rinse potatoes under cold water, drain and peel. Press warm potatoes through a potato press. Add flour and egg, knead briefly and season with salt, pepper and nutmeg.
3
Shape the dough into rolls of approx. 1.5 cm Ø, cut into small pieces and form into balls with floured hands. Press flat with a fork. Boil up plenty of salted water in a large pot and let the gnocchi simmer in 2-3 portions.
4
When the gnocchi float on the surface, lift them out with a skimmer and drain well. Warm the finished gnocchi in the tomato sauce. Wash the basil, dab dry and cut into strips, except for a little to garnish.
5
Coarsely grate the ricotta and fold it into the gnocchi, except for a little bit for sprinkling. Sprinkle with the remaining ricotta and plenty of basil. Serve immediately garnished with the rest of the basil.