Preparation time: 30 minutes

Cooking time: 5 minutes

Serves: 4

Ingredients

500g fresh ricotta

1 cup grated parmesan

2 extra-large egg yolks

½ teaspoon finely grated lemon zest

2 tablespoons basil leaves, finely chopped

1 cup plain flour

Salt flakes & freshly ground black pepper

500g Napolitana pasta sauce

To serve:

Baby basil leaves

Method

Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.

In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.

Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

Heat napolitana pasta sauce in a large saucepan, over a medium heat.

To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.

To serve, sprinkle over basil leaves and remaining parmesan.

For more Adelaide Central Market recipes: 
adelaidecentralmarket.com.au