Curtis Stone’s ricotta gnocchi with cherry tomato brown butter sauce

Method

1. Step 1

   Line a large baking tray with 3 sheets of paper towel. Spread the ricotta over the lined tray and top with 2 sheets of paper towel. Set aside for 5 mins to drain.

2. Step 2

   In a bowl, combine the ricotta with parmesan and egg. Season with salt. Add flour and use a wooden spoon to stir until the mixture is just combined.

3. Step 3

   Transfer the dough to a lightly floured work surface and knead briefly (the dough should be soft and slightly tacky). Line a baking tray with baking paper and dust with extra flour. Divide dough into 4 portions. Using floured hands, roll each portion on a lightly floured surface into a 2cm-thick rope. Starting at 1 end, pinch and cut with a floured knife. Place gnocchi on lined tray. Repeat with remaining dough portions.

4. Step 4

   Heat a large deep frying pan over medium-high heat. Cook butter, swirling to coat the base of the pan, for 2 mins or until butter is light golden and foaming. When foaming subsides, add tomatoes and shallot and cook, stirring, for 3 mins or until tomatoes begin to collapse.

5. Step 5

   Meanwhile, bring a large saucepan of water to the boil. Using the baking paper, carefully slide the gnocchi into the water. Cook for 1-2 mins or until gnocchi float to the surface. Cook for a further 2 mins.

6. Step 6

   Using a slotted spoon, transfer the gnocchi to the frying pan with 1/4 cup (60ml) cooking liquid. Place over medium heat and cook, tossing frequently, for 1-2 mins or until sauce clings to gnocchi, adding more cooking liquid if necessary. Stir in the basil and season with pepper to serve.