GNOCCHI:
1. Combine the gnocchi ingredients in a bowl except the flour.
2. Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of Val Verde Pasta Flour Farina Tippo ‘00’ and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right.
3. Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc. Cut into 4 then roll out the dough
4. Roll a piece into a log about 1.5 cm in diameter and about 25cm long. Repeat with remaining dough.
5. Line 4 logs up, then cut them into 2-3cm pieces. Repeat with remaining 4 logs.
6. Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

TOMATO SAUCE:
1. Heat the olive oil over medium high heat.
2. Add the garlic and Val Verde Passata.
3. Season with salt and pepper
4. Add the cooked gnocchi and cook for 1 minute, stirring gently.
5. Serve immediately and garnish with freshly grated parmesan and basil, if desired.