Nici Wickes: Ricotta gnocchi

Step 1

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.

Step 2

Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.

Step 3

Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.

Step 4

Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.

Step 5

Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.

Step 6

Serves: 1, generously