Ricotta Gnocchi With Tomato Sauce

1. 1

   For the tomato sauce, heat oil in a medium saucepan on medium heat. Add garlic and cook for 1 min, or until fragrant. Add tomato, basil and red pepper flakes; bring to a boil. Reduce heat to low; simmer for 10 mins.

2. 2

   For the ricotta gnocchi, mix ricotta, Parmesan, egg, flour and 1 tsp salt in a large bowl. Add more flour, if necessary, to make a workable but soft dough. Don't overwork. Divide dough into quarters. Roll each into a 3/4-inch log. Cut into 3/4-inch slices; place gnocchi on a floured baking pan. Dust lightly with flour and indent each with the back of a fork. Refrigerate if not using immediately.

3. 3

   Cook gnocchi in a saucepan of simmering, lightly salted water for about 2 mins. When they float to the top, remove with a slotted spoon. Place in a bowl. Add tomato sauce and toss gently. Serve with additional Parmesan, basil and season with freshly ground pepper.

* Per serving · 4 servings · Values may vary.