Golden Ricotta and Semolina Gnocchi with Creole Tomato, Olive and Basil Ragout

Instructions

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   1. In a bowl, combine the well-drained ricotta with the fine semolina, grated Parmesan cheese, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg until you get a soft but manageable dough. Let it rest for 10 minutes so the semolina can absorb moisture.

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   2. While the dough rests, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the onion and red bell pepper with a pinch of salt, and cook for 6 to 8 minutes until tender.

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   3. Add the chopped garlic, sweet paprika, and dried oregano. Cook for 30 seconds, stirring so the garlic does not burn.

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   4. Stir in the crushed tomatoes, tomato passata, green olives, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer the ragout over low heat for 20 minutes, stirring occasionally, until thickened. Add the chopped fresh basil at the end and keep warm.

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   5. Dust the work surface with the wheat flour. Divide the dough into 4 pieces, roll each into ropes about 3/4 inch thick, and cut into small gnocchi. Toss them lightly in flour so they do not stick.

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   6. Bring a large pot of water with 1 teaspoon salt to a gentle boil. Cook the gnocchi in batches; once they float to the surface, cook 1 minute more and remove with a slotted spoon.

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   7. Heat the remaining 1 tablespoon olive oil with the butter in a large skillet over medium heat. Add the cooked gnocchi and sear them for 2 to 3 minutes per side until lightly crisp and golden.

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   8. If you want to keep everything warm before serving, preheat the oven to 100 °C / 210 °F and place the serving dish inside for a few minutes.

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   9. Serve the golden gnocchi with a generous layer of creole tomato ragout, finishing with extra fresh basil leaves and, if desired, a little more grated Parmesan cheese.