Ricotta and Basil Gnocchi with Fresh Tomato Sauce

Name: Ricotta and Basil Gnocchi with Fresh Tomato Sauce
Ingredients: 450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!); 2 egg yolks; 1/2 teaspoon salt flakes; 1 pinch freshly ground white pepper; 100–120 (2/3 cups) g plain flour, plus extra for dusting; 2/3 cup (50 g) freshly grated parmigiano; 5-6 leaves of basil, finely shredded; For the sauce; 850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata); 1-2 shallots (or 1 medium brown onion), finely chopped; 4 tablespoons of Extra-Virgin Olive Oil; 1 garlic clove, skin on, bashed with back of a knife; 1 small celery stick, finely chopped; salt flakes, to taste; a few yellow celery leaves; a handful of basil leaves

Ricotta and Basil Gnocchi with Fresh Tomato Sauce was pinched from <a href="http://silviascucina.net/2013/01/14/ricotta-and-basil-gnocchi-with-fresh-tomato-sauce-gnocchi-di-ricotta-e-basilico-al-pomodoro-fresco/" target="_blank">silviascucina.net.</a>

INGREDIENTS

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450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)

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2 egg yolks

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1/2 teaspoon salt flakes

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1 pinch freshly ground white pepper

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100–120 (2/3 cups) g plain flour, plus extra for dusting

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2/3 cup (50 g) freshly grated parmigiano

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5-6 leaves of basil, finely shredded

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For the sauce

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850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata)

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1-2 shallots (or 1 medium brown onion), finely chopped

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4 tablespoons of Extra-Virgin Olive Oil

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1 garlic clove, skin on, bashed with back of a knife

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1 small celery stick, finely chopped

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salt flakes, to taste

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a few yellow celery leaves

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a handful of basil leaves

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