Gnocchi with ricotta

Ingredients:

Gnocchi

• 2 cups ricotta
• 0.5 tbsp. grated parmesan
• 1.5 tbsp extra-virgin olive oil
• 2 large eggs
• 1 and 1/4 cups premium flour + extra for dusting
• Semolina for sprinkling

Tomato sauce with pancetta

• 170 g thick slices of pancetta (about 3 slices, 0.5 cm thick), diced
• 0.5 cup diced onion
• 2 cloves garlic, crushed
• 1 can (800 g) of canned San Marzano tomatoes
• 5 fresh basil leaves, thinly sliced

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, whisk together the ricotta, Parmesan, olive oil, eggs, and 1 teaspoon salt. Add the flour in three portions, mixing with a rubber spatula.
3. Roll the dough into a ball and cut off a quarter. Dust your work surface with flour to prevent sticking, and roll the quarter into a rope about 1.5 cm in diameter. Cut the rope into 1.5 cm pieces. Sprinkle parchment paper with semolina and place the gnocchi on it to prevent them from sticking. Repeat with the remaining dough, cutting it into quarters.
4. Cook the gnocchi in boiling water for 2 minutes. Serve drizzled with tomato and pancetta sauce.
   
   Note
   
   Instead of tomato sauce with pancetta, you can serve the gnocchi with your favorite sauce.
   
   You can also freeze uncooked gnocchi for up to 2 weeks.
   
   Tomato sauce with pancetta:
   
   Heat a large skillet over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the skillet, reserving the rendered fat.
5. Add the diced onion to the hot skillet, season with salt and pepper. Cook until the onion is soft, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, cover, and bring the sauce to a simmer. Cook for 20 minutes, then remove the lid, add the pancetta, and cook for another 10 minutes. Season with salt, pepper, sprinkle with basil, and serve.