For me, Ricotta Gnocchi is easier and quicker to make than a potato gnocchi. Maybe though it is because I am yet to find the best potato gnocchi recipe.
While this might look complicated, it is simple and the gnocchi can be made in less than ½ hour. You can also make the sauce the day before, omitting basil and when sauce is reheated, add basil before serving.
350 g fresh ricotta ( I buy a wedge from the deli at the supermarket. If you buy it in a tub, you might have to allow it to rest in a sieve to drain excess liquid)
1 cup finely grated parmesan
1 egg, lightly beaten
½ cup gf flour or potato flour
salt and pepper to taste
Tomato Basil Sauce
1 tablespoon olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
400 g tin crushed tomatoes (if you…
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