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