Ricotta Gnocchi with Tomato-Basil Sauce
 
 
Since this quantity of ingredients calls for 1 whole egg it makes sense to make this amount. Cook only what you need and freeze remaining gnocchi another meal.
by:
Serves: 6
Ingredients
Tomato-Basil Sauce
  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons chopped fresh basil, plus extra small leaves for garnish
Ricotta Gnocchi
  • 1 container (15 ounces) scant 2 cups whole milk ricotta
  • ½ cup finely grated Parmesan cheese, plus extra for topping
  • 1 to 1½ cups all-purpose flour, divided
  • 1 large egg, beaten
  • Salt
Instructions
  1. Heat oil and garlic in a Dutch oven until garlic starts to sizzle. Add tomatoes and enough water (or red wine if you’ve got it) to make a sauce that is neither gloppy nor thin—about ½ cup. Stir in basil; cover and keep warm.
  2. For the gnocchi, bring 3 quarts of generously salted water to boil in a large soup kettle. With a fork mix ricotta, Parmesan, 1 cup of the flour, the egg, and ½ teaspoon of salt in a medium bowl, adding extra flour as needed to form soft, but not sticky dough. Turn dough onto a heavily floured surface and lightly knead into a smooth ball. Divide dough into 8 balls.
  3. Working 1 dough ball at a time, roll each on a floured surface into approximate 12- to 14-inch lengths; cut lengths into approximate 1-inch pieces.
  4. Working in 2 batches, add gnocchi to boiling water; cook until gnocchi float and then swell. Remove with a slotted spoon; keep warm. Cook remaining gnocchi. Serve, sauce, sprinkle with Parmesan cheese, garnish with additional basil, if you like, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/ricotta-gnocchi-with-tomato-basil-sauce/