For the gnocchi
- 600g ricotta
- 225g flour
- 1 tbsp fine breadcrumbs
- 1 tbsp parmesan
For the sauce
- 400g courgette, diced
- 800g canned whole peeled tomatoes
- 1 clove of garlic, minced
- 30 ml extra virgin olive oil
- a few leaves of basil
- salt and pepper
Start by making the gnocchi.
Dry the ricotta well, leaving it wrapped in a cotton tea towel for a few minutes.
Mix all the gnocchi ingredients in a bowl to form a dough. Knead the dough on a wooden board and make long thin ropes; cut with a knife to form the gnocchi.
Place them separately on a cloth.
To make the sauce, sauté the diced courgette for a few minutes in extra virgin olive oil in a large frying pan. Add the tomatoes and the minced garlic and cook the tomato sauce over a medium-low heat until it thickens a little.
Season with salt and pepper and add the basil, roughly torn.
Cook the gnocchi in plenty of boiling salted water. When they rise to float on the surface, remove with a skimmer.