Ricotta Gnocchi with Bacon and Tomato Sauce
- 1lb (600g) vine-ripened
- cherry tomatoes
- 2 tablespoons olive oil
- 1lb 2oz (500g) firm ricotta, from the deli
- ½ cup (50g) freshly grated
- Parmesan cheese, plus extra to serve
- 1 egg
- 1 ¼ –1 2⁄3 cups (150–200g)
- all-purpose (plain) flour
- 4 slices bacon, chopped
- about 2 tablespoons (30g) butter
- ½ bunch basil leaves, picked
- salt and freshly ground
- black pepper
Preheat the oven to 400°F/200°C/Gas 6.
Place the tomatoes on a large baking tray lined with baking paper. Drizzle with 1 tablespoon of the olive oil and roast in the oven for 20 minutes, or until the tomatoes begin to collapse. Remove from the oven and set aside.
Put the ricotta, Parmesan cheese, egg, and flour in a bowl. Mix the ingredients together until they form a sticky dough that comes away from the sides of the bowl.
If the mixture feels too wet, add some more flour. Divide the mixture into four, and roll each portion into thin lengths. Cut each length into .in (2-cm) sized pieces to form the gnocchi and place on a floured tray.
Bring a large saucepan or cooking pot of salted water to a boil. Add a quarter of the gnocchi and cook for 2–3 minutes or until they rise to the surface. Transfer the cooked gnocchi to a plate lined with some paper towel. Repeat this process three times with the remaining batches of gnocchi.
Heat the other tablespoon of olive oil in a large skillet (frying pan) over a medium heat. Add the bacon and fry until it begins to turn golden. Add half the roasted tomatoes and use the back of a fork to squash them to form a sauce. Add the butter and stir until melted.
Season with salt and pepper. Add the cooked gnocchi to the sauce and stir gently to coat.
Add the remaining tomatoes and serve with a scattering of basil and extra Parmesan cheese.
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