Gnocchis à la ricotta, sauce pomodoro rapide et roquette tombée

Ingrédients

• 150 ml self-raising flour
• 200 ml cake flour
• 250 g ricotta cheese
• 3 extra-large egg yolks
• 40 g Parmesan cheese, grated
• pinch of nutmeg
• milled salt and black pepper
• 3 Tbsp (45 ml) olive oil
• 4 cloves garlic, crushed
• 2 x 400 g cans good quality whole tomatoes, halved
• salt and milled black pepper
• sugar to taste

Préparation

1. 1

   --- Gnocchi ---

2. 2

   Sift the flours into a large bowl and add the ricotta, egg yolks, Parmesan, nutmeg and black pepper. Mix together to form a soft, moist dough. Place on a floured work surface and knead for 3–5 minutes until smooth. With your hands, roll the dough into a large sausage shape and then cut it on the diagonal into even shapes about 2 cm long.

3. 3

   Bring a large saucepan of salted water to the boil and add the gnocchi. Wait until they rise to the surface, then simmer for 2 more minutes. Lift the gnocchi out with a slotted spoon and add to the Pomodoro Sauce (below).

4. 4

   Toss in some fresh wild rocket and allow to wilt slightly. Serve immediately with a few Parmesan shavings.

5. 5

   --- Pomodoro Sauce ---

6. 6

   Heat the oil in a large pan and add the garlic. Sauté until the garlic browns slightly then add the tomatoes. Simmer gently for 5–10 minutes, or until the mixture has reduced slightly. Add seasoning and sugar to taste.