Directions

1. To make the pomodoro sauce, add the tinned tomatoes to a pan and rinse the cans with a little water, adding it to the pan. Add the crushed garlic, 4-5 torn basil leaves, chilli sauce, and a pinch of salt.
2. Crush the tomatoes with a masher or the back of a spoon, then simmer on low for 15-20 minutes, stirring often.
3. To make the ricotta gnocchi, add the ricotta to a bowl and break it up with a spoon. Add the eggs, Parmesan, and a pinch of salt, and mix well.
4. Gradually add the flour in 4 steps, mixing the flour into the ricotta mixture each time until it is almost fully absorbed.
5. Once the dough starts to come together, turn it out onto a floured surface and knead for 3-4 minutes until you have a smooth dough.
6. Cut portions of the dough and roll into 2cm (3/4 inch) thick logs, then cut the logs into 2.5cm (1 inch) pieces and dust with flour.
7. Optionally, roll the pieces of gnocchi on a gnocchi board to create grooves, or use a fork, or leave them as is.
8. Place a large pot of salted water on to boil. Once boiling, add the gnocchi in batches. When they rise to the top, let them sit for 20 seconds, then remove and place them into the pomodoro sauce.
9. Toss well and serve, garnishing with more torn basil and a drizzle of olive oil on top.
10. Serve with extra Parmesan cheese on the side.