500g Perfect Italiano Ricotta, drained in a sieve for 30 minutes to remove excess liquid
1/2 cup Perfect Italiano Parmesan, grated
1 egg
150g-200g plain flour
30g Western Star Butter
1/2 bunch basil leaves
1/4 cup Perfect Italiano Parmesan, shaved
Method
Preheat the oven to 200°C
Place the tomatoes onto a large baking tray lined with baking paper. Drizzle with 1 tbsp of olive oil and place into the oven to roast for 20 minutes or until the tomatoes begin to collapse
Remove from the oven and set aside
Place the ricotta, grated parmesan, egg and flour into a bowl and mix until combined
If the mixture feels too wet, add some more flour until you have a sticky dough that comes away from the sides of the bowl
Divide the mixture into 4, and roll each portion into thin lengths. Cut 2cm size pieces from each length to form the gnocchi. Place the gnocchi onto a floured tray
Fill a large pot with water, cover, and bring to the boil. Add one-quarter of the gnocchi and cook for 2-3 minutes or until they rise to the surface
Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining gnocchi
Add 1 tbsp of olive oil into a large fry pan over a medium heat. Add the bacon and fry until it begins to turn golden. Add half of the roasted tomatoes and squash with the back of a fork to form a sauce
Add the butter and stir until melted. Season with salt and pepper
Add the cooked gnocchi to the sauce and stir gently to coat. Add the remaining tomatoes and serve with a scattering of basil and the shaved parmesan cheese
