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Basil Pesto Ricotta Gnocchi

by Multi-Mumma (follow)
Dinner (2274)      Vegetarian (1517)      Italian (218)     
A delicious winter meal, with full flavour. It is a hearty main, best served with crusty bread and a fresh green salad drizzled with olive oil and a dash of balsamic.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4

Tomato Sauce
400g tinned tomatoes or 400g fresh tomatoes
60g olive oil
1 onion
2 cloves garlic
Salt and pepper to taste

90g basil pesto
500g fresh ricotta
60g olive oil
11/2 cups plain flour
2 eggs lightly beaten
60g butter
Salt to taste

Chop the onion and crush the garlic.
Add olive oil to a saucepan and the chopped onion and garlic. Saute on medium heat until softened.
Add tinned or fresh tomatoes and simmer on medium heat until cooked through and reduced down. Approximately twenty minutes. Blend into a smooth sauce if preferred. Set aside

Place ricotta, basil pesto, plain flour, beaten eggs, Parmesan and a dash of salt in a bowl and mix thoroughly into a soft dough.
Place onto a large floured bench or board and take approximately a teaspoon of dough and form into smooth oval shaped balls.

Boil water in a deep saucepan with a dash of salt. Carefully add gnocchi and cook for 2-3 minutes until it all floats to the top.

Drain and set aside.
Place butter in a large non-stick and set to high. Once melted add the gnocchi to cook for a couple of minutes until golden brown. Gently turn over until cooked on all sides.

Add sauce, stir through and serve.

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