Ricotta Gnocchi with Napoli Sauce and Burrata - Chef Recipe by Chris Lillico.

Ingredients

Ricotta gnocchi:

300g full cream ricotta
65g finely grated pecorino cheese
75g finely grated Parmesan cheese
1 egg white
10g table salt
65g gluten-free flour

Napoli sauce:

1/2 bunch of fresh basil
1 medium brown onion
1 clove of garlic
500g ripe tomatoes, or 1 x 400g tin of quality chopped tomatoes
1 Tbs of olive oil
1/2 Tbs red wine, or balsamic vinegar

1 ball of soft burrata, or mozzarella (torn into pieces)

Method

Ricotta gnocchi:

In a large bowl, combine all ingredients by hand, knead without overworking then divide the dough into five portions; roll into 2 cm thick tubes before cutting into small gnocchi pillows.

Bring a saucepan of water to the boil, not rapidly as gnocchi will break up. Gently add the gnocchi, once they float to the top, leave for 30 seconds then ladle out of saucepan into a colander and drain.

Napoli sauce:

Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them, or if using tinned tomatoes carefully open tin.

Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.

Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.

Cook for around 15 minutes, season with salt and pepper, stirring occasionally.

To finish:

Add the cooked ricotta gnocchi into the Napoli sauce and toss in a shallow frying pan.

Serve into bowls and dress with torn burrata, or mozzarella and a few basil leaves.

Recipe provided by Fondata 1872