Ricotta Gnocchi Sorrentina

Sauce: Gently heat olive oil in a pot. Add onion and cook until soft and translucent. Add can tomatoes, 50mL water, salt, and half of basil leaves.

Bring to a simmer and cook uncovered for 20 mins. Set aside until needed.

Gnocchi: Place ricotta, parmesan, flour, eggs, salt, and pepper into a large bowl. Mix until combined and a sticky dough is formed.

Transfer dough to a lightly floured, flat surface. Knead dough lightly for 2-3 mins.

Gradually add a little more flour If the dough sticks to the surface or your hands. Divide dough into four pieces and roll into balls.

Using both hands, roll out each dough ball into logs approximately as wide as your index finger. Cut logs into 2cm pieces.

To serve: Preheat oven to 180°C Bring pot of salted water to the boil.

Cook gnocchi in 2 batches for 2-3 mins or until firm and risen to surface. Remove gnocchi with a slotted spoon and place into pan with tomato sauce. Toss until gnocchi is evenly covered in sauce. Transfer gnocchi and sauce to a baking dish.

Sprinkle with parmesan and basil. Dot with That’s Amore Fior Di Latte. Bake in oven for 15-20 minutes or until top Is golden brown and bubbling. Serve immediately.