Ricotta gnocchi with brown butter tomato sauce
These are a forgiving ricotta dumpling; they use a little flour and sit in a cherry tomato sauce spiked with the toastiness of brown butter. I use cherry tomatoes as I find they make the sauce...
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Ingredients
- 150g pasta flour (tipo ‘00’)
- 500g strained ricotta
- 1 teaspoon flaky sea salt
- 1⁄4 of a whole nutmeg
- 1 organic egg, beaten
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 750g cherry tomatoes
- a generous pinch of flaky sea salt
- a small bunch of basil, leaves picked
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