Sausage-filled ricotta gnocchi in tomato sauce

One of many ricotta gnocchi variations. Choose fairly dry ricotta or drain ahead. Delicious and flavourful even without filling: mild ricotta pairs with any sauce and these are lighter than potato gnocchi. Lovely with butter and sage too.

INGREDIENTS FOR 4 PEOPLE

GNOCCHI

300 g RICOTTA

250 g TYPE 00 FLOUR

1 EGG

70 g PARMESAN

NUTMEG

SALT

PEPPER

FILLING

2 SAUSAGES (about 200 g)

1 EGG

40 g PARMESAN

1 ROSEMARY SPRIG

PEPPER

TOMATO SAUCE

1 JAR OF TOMATO SAUCE

1 KNOB OF BUTTER

PARSLEY

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I brown the sausage with rosemary in a small pan. Add a drizzle of oil if very lean and pepper if not already spiced.

I cook through, drain the fat and put in a bowl with the egg and Parmesan. I mix and set aside.

For the gnocchi, I mash the ricotta with a fork in a bowl and add Parmesan, egg, pepper, salt and nutmeg.

I mix and gradually add flour, reserving some; the amount depends on the ricotta's absorption.

I knead to a dry but not hard dough.

I divide into pieces, roll into logs and cut pieces about 2 cm long.

I flatten each slightly, make a hollow and put a teaspoon of sausage filling in the centre.

I close very carefully into a completely sealed ball.

I roll in flour.

I form all the balls, set aside and make the sauce.

I simmer tomato sauce, a little oil, a knob of butter, salt and pepper in a large pan. Add a splash of water if needed; it should be fairly liquid.

I boil plenty of salted water, add the gnocchi and wait until they float. I leave for a few minutes, drain and transfer to the sauce.

I let them absorb the sauce and add chopped parsley. If the sauce dries out, I add a few tablespoons of cooking water.

I plate with a little Parmesan and a drizzle of oil.