Ricotta Gnocchi

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🥔Potato400 g, boiled
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g
  
• 🌾All-Purpose Flour200 g
  
• 🧅Spring Onions3, sliced
  
• 🍜Noodles250 g
  
• 🧀Ricotta300 g
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Start the Ricotta in a big pot of salted boiling water and preheat your serving bowls — cold plates kill a pasta dish.

2. 2

   Soften Noodles in butter and oil together; the butter carries flavour, the oil stops it burning.

3. 3

   Add Garlic and a ladle of pasta water, and let it reduce to a spoon-coating sauce.

4. 4

   Drain the Ricotta a minute shy and finish it in the sauce over brisk heat for a full minute of tossing.

5. 5

   Check the texture: the sauce should ripple slowly, not run, and every piece should shine.

6. 6

   Serve showered with cheese and black pepper, bowls warm, no delay.