Iris adores gnocchi, but since my first disastrous experiment, I’m in a constant search of trying to find other ways to be guaranteed not to serve a puree instead (although I managed already). Especially if you notice the paste is a bit to liquid, instead of adding loads of flour, it’s always better to have other ways than cooking them in salty water.
For 2-3p, boil 400 grams of unpeeled potatoes for 20 mins. Drain, and peel the potatoes. In the meanwhile, chop and fry 1 onion, 2 garlic cloves, 2 firm courgettes in a drizzle of olive oil for 10-15 mins. Make a puree of the potatoes and the courgettes. Add 1 teaspoon of dried basil, 3 table spoons of farro flour, 1 egg, pepper and salt. Spread the puree in 12 little ½ spheric shaped oiled silicone forms. Store in the fridge. Prepare a spicy tomato sauce with 1 onion, 2 garlic cloves, 1 can of passata, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, pepper and salt.
Put the silicone forms in a large oven dish, filled with 2-3 cm of water. Bake in the oven at 180-200° for approx 30 mins. Reheat the tomato sauce and mix with 100 grams of light ricotta and fresh basil.
Serve the large gnocchi with the tomato sauce, fresh basil and grated parmigiano. Bingo!