Not many people have the time or patience to make gnocchi from scratch but this one you can proudly say you made yourself and it will only set you back around 30 minutes beginning to end including cooking time. And it feels lighter on your stomach than traditional gnocchi. It’s a recipe from SMH Good Food (Caroline Velik) many years ago and is a crowd pleaser including vegetarians and children.
You will need:
500g fresh ricotta (Note: if you can only get your hands on soft/packaged ricotta I recommend draining for 30 min)
2/3 cup grated parmesan cheese, plus a little extra to serve
2 large eggs, beaten
1 tsp salt
1 cup plain flour, plus extra if required
1 tbsp olive oil
2 garlic cloves, finely chopped
2 punnets cherry tomatoes, quartered
1/2 cup basil leaves, torn
Serves 4. View full recipe here.