Ricotta Gnocchi With Tomato Sauce - cooking recipe

Ingredients

1 1/4 cups ricotta cheese
1/3 cup grated Parmesan cheese, plus additional, to serve
1 None egg
1 tsp salt
1 cup flour
2 tbsp olive oil
2 cloves garlic, finely chopped
1 can (14 oz) diced tomatoes
6 None fresh basil leaves, chopped, plus additional leaves, to serve
None None Pinch of red pepper flakes

Preparation

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.
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.
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.
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.