Ricotta and herbs gnocchi with tomato sauce

Name: Ricotta and herbs gnocchi with tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 1 can(s) (850 ml) Tomatoes; 100 ml Vegetable broth; 60 g Parmesan cheese; 500 g Ricotta cheese; 1/2 bunch Wild garlic; 1/2 potty Basil; 2 Egg yolk (size M); 7-10 Tbsp Sea salt; 100–150 g Flour; 7-10 Tbsp Parmesan slicer; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
1 can(s) (850 ml) Tomatoes
100 ml Vegetable broth
60 g Parmesan cheese
500 g Ricotta cheese
1/2 bunch Wild garlic
1/2 potty Basil
2 Egg yolk (size M)
7-10 Tbsp Sea salt
100–150 g Flour
7-10 Tbsp Parmesan slicer
7-10 Tbsp Flour

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan and sauté the onion and garlic. Add tomato paste, sweat it and dust it with flour. Add the tomatoes and chop a little.
2
Add stock and bring to the boil while stirring, season with salt and pepper. ##Let the tomato sauce simmer for about 10 minutes, keep warm. Grate parmesan. Drain excess liquid from the ricotta cup.
3
Wash herbs, shake dry. Set aside 2 stems of basil. Pluck the leaves from the remaining basil. Roughly chop the leaves and wild garlic. Puree the ricotta and herbs. Mix egg yolks, herb ricotta, grated parmesan and salt with a wooden spoon.
4
Quickly fold in the flour (dough is quite sticky and soft). Form dough into finger-thick rolls in 5-6 portions on a well floured work surface with well floured hands. Cut into small pieces with a knife, dipping the knife repeatedly in flour.
5
##Gnocchi## continue to process quickly, i.e. allow to soak in boiling salt water until the gnocchi float to the surface (takes 2-4 minutes). Drain the gnocchi and let them drip off.
6
Heat 1 tablespoon of oil in a coated frying pan. Fry the gnocchi for 3-5 minutes while turning. Remove the leaves from 2 stalks of basil. Arrange gnocchi and tomato sauce on plates, garnish with parmesan slices and basil leaves.