for Gnocchi
- 250 g ricotta cheese
- 90 g all-purpose flour
- 1/2 teaspoon sea salt
- 2 tablespoons breadcrumbs
for Sauce
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 garlic clove (minced)
- 800 g crushed tomatoes
- 1/2 teaspoon chili flakes
- Fresh basil
In a bowl, mix the ricotta cheese, flour, salt, and breadcrumbs until a dough forms. Lightly knead the dough on a floured surface, adding more flour if it’s sticky.
Divide the dough into four equal parts. Roll each piece into a 1.5 cm thick rope and cut into 1.5 cm pieces. Use your fingers and a fork to create “indentations” on each piece.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Remove them and set aside. Do not let them cook for too long.
Heat olive oil in a pan over medium heat. Add chili flakes and minced garlic, cooking until fragrant. Add crushed tomatoes and simmer for 3-4 minutes on low heat.
Preheat your oven to 220°C (430°F). Grease a baking dish with a bit of oil, place the gnocchi, and pour the tomato sauce over them. Bake for about 10 minutes until golden.
Serve the gnocchi hot, topped with grated Parmesan and fresh basil leaves. Enjoy this simple and delicious dish as a perfect comfort food meal!