Chive ricotta gnocchi with spicy tomato sauce

INGREDIENTS FOR 4 PEOPLE
500 g ricotta
200 g Italian '00' flour
100 g grated Parmigiano
2 eggs
1 bunch chives
Salt
SAUCE
1 tin peeled tomatoes
1 garlic clove
Extra virgin olive oil
Ground chilli
Extra virgin olive oil
Salt

I combine ricotta, Parmigiano, eggs, salt and chopped chives.

I work with a spoon, gradually add flour and reserve some for the work surface.

Once combining, I turn out and knead quickly without overworking.

The dough should be firm, not stiff. If too wet due to ricotta, add flour. I make ropes as for potato gnocchi.

I cut small pieces.

I cut them all.

I ridge them on a gnocchi board.

I lightly flour and keep separate.

I cook in boiling salted water until floating.

For sauce, I gently fry garlic in oil, add and break up tomatoes, grind in chilli and adjust salt.

I drain into a bowl, dress with sauce, grated grana and oil.