Ricotta Gnocchi with Italian Sausage and Tomato Sauce

Gnocchi: Place the ricotta, garlic, eggs, parmesan and nutmeg in a bowl and combine. Sift over the flour and season well. Use a fork to mix well.

Tip a third of the mixture out onto a well floured board and roll into a long rope about 2 cm thick. The mixture will be a little sticky but keep your hands well floured to make it easier to roll. Cut into 1 cm lengths and place on a piece of baking paper that has been lightly dusted with flour. Repeat with the remaining mixture. Cover and refrigerate if not using immediately. The gnocchi can be made 1 day ahead.

Sauce: Heat the oil in a sauté pan and add the onion, garlic and rosemary. Season and cook gently until the onion is tender.

Remove the skins from the sausages and cut into 2 cm pieces. Increase the heat and add the sausage meat to
the pan. Allow to brown then add the tomatoes and simmer gently for 15 minutes.

Gnocchi: Bring a large pot of salted water to the boil. Add a third of the gnocchi. They will sink to the bottom then rise to the top. Cook for 1 minute after they float to the surface. Use a slotted spoon to lift them out and add them to the hot tomato sauce and repeat until all the gnocchi is cooked.

To serve: Fold ripped basil through the gnocchi and spoon into warm serving bowls. Serves 4