Chorizo Bolognese with Buckwheat Ricotta Gnocchi

Steps

1. Bring a pot of salted water to the boil. Make gnocchi. Place ricotta in a bowl and whisk with 1/2 tsp salt, egg yolk and Parmesan. Fold in first measure of buckwheat flour and mix, until it forms a ball.
2. Divide gnocchi dough into 4 pieces. Flour a chopping board or clean bench with buckwheat flour. Roll each piece of dough into a 1cm thick sausage. Cut each sausage into 1cm lengths and place on a floured tray. Set aside.
3. Prep & cook Bolognese. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chorizo and garlic for 3-4 minutes, until browned. Add canned tomatoes, sundried tomato pesto and a pinch of salt and simmer for 2-3 minutes, until thick. Season to taste and stir through a knob of butter. Keep warm.
4. Cook gnocchi. Cook gnocchi in boiling water for 3-4 minutes, gnocchi will float to the surface when cooked through. Drain and fold gnocchi through Bolognese.
5. Prep salad. Toss lettuce in a bowl with cherry tomatoes, a drizzle of balsamic vinegar and olive oil and season to taste.
6. Serve gnocchi Bolognese with salad on the side. Sprinkle over micro rocket.