Ricotta Gnocchi With Tomato Sauce

1. 1

   Combine ricotta, Parmesan, egg and salt in a large bowl. Add flour and lightly mix to make a soft dough, adding more flour if needed. Be careful not to over-mix.

2. 2

   Divide dough into 4 portions and roll each into a 3/4 inch log. Cut into 3/4 inch pieces and place on a lightly floured baking pan. Dust with additional flour. Press each piece with back of a fork to indent. Continue with remaining dough. Refrigerate if not cooking immediately.

3. 3

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

4. 4

   Meanwhile, cook gnocchi in a large saucepan of simmering, salted water in batches for 2-3 mins each, until gnocchi float to surface. Remove with a slotted spoon to a serving bowl. Top with sauce and gently toss to coat. Serve sprinkled with additional Parmesan cheese and basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.