Instructions
Step 1
In a bowl combine eggs, ricotta cheese and Leggo’s Tomato Paste.
Step 2
Sift flour into a mound on a work surface, create a well in the middle and pour in ricotta mix. Work flour and wet ingredients together until just combined. The dough will be very moist.
Step 3
Clean work surface and sprinkle with extra flour. Divide dough into 4 equal size pieces. Roll each piece into 2cm thick ropes dusting with flour to prevent sticking. Cut ropes into 1 cm pieces on the diagonal.
Step 4
Bring a large saucepan of water to the boil, add gnocchi in small batches and cook until they rise to the surface and are tender.
Step 5
Heat olive oil in a frying pan, add garlic and basil leaves and cook for 2 minutes or until garlic is fragrant. Add cooked gnocchi to pan tossing to coat.
Step 6
Spoon gnocchi into serving bowls and garnish with breadcrumbs and parmesan cheese.