Gluten-free ricotta gnocchi with cherry tomato sauce

Ingredients

For 1 serving

• Part-skim ricotta150 g
• Rice flour40 g
• Parmigiano Reggiano15 g
• Egg whites1
• Cherry tomatoes150 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Put the light ricotta in a sieve for a few minutes to drain off the whey, so the dough isn't too soft; bring a pan of water to the boil for the gnocchi.
2. In a bowl mix the ricotta, egg white, grated Parmigiano, rice flour and a pinch of salt until you have a soft dough that comes away from your fingers; if it's too sticky add a little more rice flour.
3. On a surface dusted with rice flour roll the dough into ropes about 2 cm thick and cut into roughly 2 cm pieces.
4. Wash the cherry tomatoes, halve them and cook them in a frying pan with the olive oil, the basil and a pinch of salt over medium heat for 5 minutes, until soft and juicy.
5. Salt the water, add the gnocchi and cook for 2 minutes, until they float; lift them out with a slotted spoon.
6. Toss them gently in the sauce for a minute.