For the dough, it was just 200g "00" flour, three egg yolks, most of a pot of ricotta, a pinch of salt, freshly grated nutmeg and lots of parmesan; the recipe said 20g but I just put a whole load in there at a guess and it turned out fine.
Mix all the above together in a bowl to form a dough and then knead for 5 minutes before rolling out into a long sausage. Using extra flour to stop them sticking together, cut the sausage into gnocci shapes.
Put a big pan of water on to boil with a pinch of salt and, while you wait, slice up a few cloves of garlic. Brown the slices in a pan before adding a tin of chopped tomatoes, some fresh basil leaves, salt and pepper.
While the sauce is cooking, put the gnocci into the boiling water and leave to cook until they are all floating at the top. Give them another couple of minutes and remove from the pan with a slotted spoon, straight into the sauce. Mix them up thoroughly and serve.
* Note: you can use up those leftover egg whites the next day in a Breakfast Frittata.
Links
Two Greedy Italians BBC programme webpage
Antonio Carluccio's website
Gennaro Contaldo's website
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