Ricotta and Lemon Basil Gnocchi with Fresh Plum Tomato Sauce – KRISPR

Ingredients

• 450 grams (2 1/2 cups) of full-fat ricotta
• 2 egg yolks
• 1/2 teaspoon of salt flakes
• A pinch of freshly ground white pepper
• 100–120 grams (about 2/3 cup) of plain flour, plus extra for dusting
• 50 grams (about 2/3 cup) of freshly grated Parmigiano-Reggiano cheese
• 5-6 KRISPR Lemon Basil leaves, finely shredded
• 850 grams (2 pounds) of fresh KRISPR Baby Plum tomatoes (or 1 tin of high-quality canned tomatoes or homemade passata)
• 1-2 shallots (or 1 medium brown onion), finely chopped
• 4 tablespoons of Extra-Virgin Olive Oil
• 1 garlic clove, skin on, lightly crushed with the back of a knife
• 1 small celery stick, finely chopped
• Salt flakes, to taste
• A few yellow celery leaves
• A handful of KRISPR Lemon Basil leaves