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A classic and simple gnocchi recipe that can be cooked easily at home.
Grate the Parmigiano Reggiano into a bowl. Add ricotta and flour to the bowl egg and mix again.
Remove dough from the bowl. Roll portions into small ‘sausage’ shapes and then cut into gnocchi pieces (around 1.5 cm each in length). Score the gnocchi by rolling pieces over the back of a fork if you so desire.
Boil a pot of water with some salt and olive oil. Once water it boils, add the gnocchi. When they rise to the top, it means they are cooked (approx. 5 mins). Drain with a slotted spoon.
Melt the butter in a separate pan, add some fresh basil and toss the gnocchi into it.
Serve right away with a generous sprinkling of Parmigiano Reggiano.
SERVING: 4
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