Ricotta Gnocchi With Tomato Sauce - cooking recipe

Ingredients

None None FOR THE TOMATO SAUCE
1 tsp olive oil
2 cloves garlic, finely chopped
1 can (14 oz) diced tomatoes
6 None basil leaves, chopped, plus baby leaves to serve
None None Pinch of red pepper flakes
None None FOR THE RICOTTA GNOCCHI
1 1/4 cups low fat ricotta cheese
1/4 cup grated Parmesan cheese, plus additional, to serve
1 None egg
1 1/4 cups flour, plus additional, to dust

Preparation

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.
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.
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.