Ingredients: 

For the Ricotta Gnocchi: 

• 450 grams (2 1/2 cups) of full-fat ricotta (opt for full-fat, low-fat won't yield the same result) 
• 2 egg yolks 
• 1/2 teaspoon of salt flakes 
• A pinch of freshly ground white pepper 
• 100–120 grams (about 2/3 cup) of plain flour, plus extra for dusting 
• 50 grams (about 2/3 cup) of freshly grated Parmigiano-Reggiano cheese 
• 5-6 KRISPR Lemon Basil leaves, finely shredded  

For the Sauce: 

• 850 grams (2 pounds) of fresh KRISPR Baby Plum tomatoes (or 1 tin of high-quality canned tomatoes or homemade passata) 
• 1-2 shallots (or 1 medium brown onion), finely chopped 
• 4 tablespoons of Extra-Virgin Olive Oil 
• 1 garlic clove, skin on, lightly crushed with the back of a knife 
• 1 small celery stick, finely chopped 
• Salt flakes, to taste 
• A few yellow celery leaves 
• A handful of KRISPR Lemon Basil leaves 

 
Preparation: 

1. Begin by preparing the sauce. Wash the KRISPR Baby Plum tomatoes, lightly score the tops with a knife, and blanch them in boiling water for 1 minute. Immediately transfer them to cold water to facilitate easy peeling. Peel the Baby Plum tomatoes, roughly chop them, and set aside. 
2. Heat the olive oil in a large, heavy-based frying pan. Sauté the shallots, celery, and garlic over medium heat for 1-2 minutes, until the shallots are translucent and slightly golden, and the garlic becomes fragrant. Add the chopped KRISPR Baby Plum tomatoes (or canned tomatoes, if using), season with salt, and simmer over medium-low heat for 15-20 minutes. Turn off the heat, add the celery and KRISPR Lemon Basil leaves, cover with a lid, and set aside. 
   
   

 Making the Gnocchi: 

1. While the sauce simmers, prepare the gnocchi. Drain any excess liquid from the ricotta and place it in a large mixing bowl. Add the egg yolks, grated cheese, salt, and pepper. Incorporate the flour gradually, using floured hands or a wooden spoon, until you achieve a smooth, soft dough. The dough should be pliable and slightly sticky but not overly wet. Avoid adding too much flour, as it can result in dense gnocchi. The key to soft and pillowy gnocchi is to use just enough flour to bring the dough together. 
2. Generously flour your hands and work surface. Divide the dough into 6 pieces. Take one piece, sprinkle it with flour, and roll it into a log shape. Cut the log into small rectangles and place them on a floured wooden board. Repeat with the remaining dough. 

Cooking the Gnocchi: 

1. Reheat the Baby Plum tomato sauce over low heat. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, gently dropping them into the boiling water. Cook for 1-2 minutes, or until they float to the surface, then remove them with a slotted spoon and transfer them directly to the pan with the tomato sauce. Repeat until all gnocchi are cooked. 
2. Turn off the heat. Serve the gnocchi as is or garnish with freshly torn KRISPR Lemon Basil leaves and a generous grating of Parmigiano-Reggiano cheese. Enjoy!