Ricotta gnocchi with tomato vinaigrette
Ingredients
- 250g fresh ricotta
- 200g parmesan or romano cheese, finely grated
- 1 egg, lightly beaten
- 1 tsp salt
- ¼ tsp grated nutmeg
- 1 cup plain flour, plus extra for dusting
- 150ml extra virgin olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 2 basil sprigs
- 2 tbsp sugar
- 75ml red-wine vinegar
- 4 ripe tomatoes, skinned and diced or 1 400g can chopped tomatoes
- 1 punnet cherry tomatoes, cut in half.
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