Time
50 minutes
Serves
4
Difficulty
Medium
Ingredients
For the gnocchi
600g ricotta
225g flour
1 tbsp fine breadcrumbs
1 tbsp parmesan
salt, to taste
For the sauce
400g zucchini
800g canned whole peeled tomatoes, drained, deseeded, and chopped
1 clove of garlic
extra virgin olive oil
salt, to taste
pepper, to taste
basil, to taste
Method
For the gnocchi
Dry the ricotta well, leaving it wrapped in a cotton dishtowel for a few minutes.
Mix all the ingredients in a bowl.
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.
For the sauce
Dice the zucchini and sauté for a few minutes in a skillet, then add the tomatoes and the minced garlic and cook the sauce until it thickens a little.
Season with salt and pepper and add chopped basil.
Cook the gnocchi in boiling salted water.
When they rise to float on the surface, remove with a skimmer.
Dress with the sauce.
