Ricotta gnocchi with tomato sauce

Dice the fresh tomatoes. Finely chop onion and carrot. Heat oil in a large pan. Sweat onion and carrot in the oil. Add tomatoes, bring to the boil and leave to cook for about 30 minutes. Finely chop 2-3 basil leaves, add to sauce and puree. Season with salt and pepper.

In the meantime prepare the gnocchi. Finely grate the Emmentaler AOP. Put cheese, ricotta, salt, pepper, pinch of nutmeg and 180g flour into a large bowl and stir together well. If the dough is still sticky, add some more flour until you get the correct consistency.

Prepare salted water for the gnocchi. Roll the dough out on a lightly floured surface into lengths the width of a finger. Cut these into pieces of 1-2 cm. Add the gnocchi in portion-sized batches to the boiling water and leave until they rise to the surface of the water. Remove with a slotted spoon and keep warm in the tomato sauce until all the gnocchi are ready.

Carefully mix sauce and gnocchi together, decorate with basil leaves and serve immediately.