When the garden has a wonderful basil crop each summer, delicious things have to be made! This version of gnocchi has ricotta cheese in the dough and is quite a soft dough. I like to make this “pasta” at the end of summer, using the last of the basil! “OO” flour is what I use. When I am feeling lazy, I simply cut the raw sausages into 1″ pieces, brown in the EVOO and then continue with the sauce. You could even grill the sausages on the barbecue, cool then cut them up into pieces and reheat in the sauce.
Makes 3 – 4 Servings
For the Gnocchi:
2 eggs
10 fresh basil leaves
3 cloves garlic
¼ tsp. freshly ground black pepper
1 cup ricotta cheese (not skim or low-fat)
2 Tbsp. grated Pecorino Romano or Parmigiano Reggiano
1 to 1 1/2 cups flour (approximate), I use Italian “00” flour
In a food processor, with the motor running, drop the garlic through the feed tube. Scrape down bowl with a spatula. Add the eggs, torn basil leaves, & pepper to the bowl; process until mixed; add the ricotta & cheese; process until blended. Add ½ cup of flour at a time, process using on/off turns, just until incorporated, before adding more flour, until the mixture forms a soft, slightly dough. It will be sticky but you don’t want to add too much flour. Remove from the processor onto a flour dusted surface & gently shape into a ball. Place on a flour dusted shallow bowl, cover & chill for about 1 to 1 ½ hrs.
To shape the Gnocchi:
Remove dough from the fridge & divide into 4 pieces. On a very lightly floured surface, roll each into a long tube, approximately 1/2” in diameter. Continue rolling the other 3 pieces of dough. With a sharp knife, cut the ropes into ½” pieces.
Place the cut gnocchi onto a lightly floured rimmed baking pan, cover with a cloth and let stand. You do not want to allow them to stand longer than 30 minutes. I’ve read that rice flour works well for dusting pans as pasta doesn’t stick to it.
Make the Tomato-Sausage Sauce:
2 – 4 Tbsp. EVOO
2 cloves garlic, minced
1 (28 oz.) tin Italian tomatoes, chopped
1 Tbsp. fresh oregano, chopped or 1 tsp. dried oregano
3-4 fresh basil leaves, torn
1 Tbsp. chopped flat leaf parsley
2 or 3 (6” long) Italian sausages, either with fennel or not (or Italian turkey sausages)
(opt.) pepperoncino (chili flakes) to taste
Salt & freshly ground pepper to taste
In a medium skillet, brown the sausages on all sides. Remove & reserve. Heat the EVOO in a saucepan over medium heat & cook the garlic in the oil for a minute or so without the garlic taking on any colour; add the chili flakes & dried oregano (if using); add the tomatoes & bring to a boil. Meanwhile, cut the sausages into chunks & add to the sauce. Reduce the heat & simmer the sauce about 25 minutes (until thickened), add the fresh oregano, basil & parsley, simmer for 5 minutes. Season to taste with salt & pepper, keep warm.
While the sauce is simmering bring a large pot of water to a boil, add 1 Tbsp. salt. Place the gnocchi onto a flat tray in one layer, leaving behind any excess flour & slide them into the boiling water. Give them a stir & in a minute or so they will begin to float to the surface. Cook the gnocchi for a total of approximately 5-6 minutes (remove and test one to check). Have ready a warm serving bowl. With a slotted spoon remove the cooked gnocchi to the bowl; ladle the sauce over & gently give them a stir using a spatula. Serve hot, passing either Pecorino or Parmigiano!
