Serves: 4-6 people
24-month aged Parmigiano Reggiano PDO
A pinch of salt
300g 00 flour
3 egg yolks
160g grated Parmigiano Reggiano PDO & extra
For the tomato sauce:
2tbsp extra virgin olive oil
2 garlic cloves, finely diced
2 tins of chopped tomatoes
Salt, to taste
A few basil leaves, roughly torn
- Place water, butter and salt in a medium-sized non-stick saucepan, bring to the boil, then gradually mix in the flour using a wooden spoon. Lower the heat and keep mixing and beating until the mixture come off the sides of the pan. Remove from the heat and allow to cool.
- Then add a little of the grated Parmigiano Reggiano PDO, an egg yolk and mix in well. Continue this way until you have added all yolks and cheese. When all well incorporated, place the mixture onto a work surface and gently work into a smooth dough. Leave to rest for 30 minutes.
- In the meantime, make the sauce. Heat olive oil in a pan, add the garlic and sweat on a medium heat for a minute. Add the tomatoes with about ½ a can of water, a little salt to taste, basil leaves and cook on a medium to low heat partially covered with a lid for about 25 minutes.
- Cut the dough into small pieces, take each piece and roll out into a long thin sausage and cut out small gnocchi shapes about 2.5/3 cm in length. Using a grater or zester, press the gnocchi lightly against it to get the classic ‘gnocchi’ indentations or do this using a fork.
- Place a large pot of salted water on the heat to boil, drop in the gnocchi and cook until they rise to the top, then scoop up with a slotted spoon and place onto a serving dish or individual bowls and top with some of the tomato sauce. Serve immediately with a sprinkling of grated Parmigiano Reggiano PDO.