Ingredients Jump to Instructions ↓

  1. For the gnocchi:

  2. 2 cups of drained ricotta

  3. 2 cups all purpose flour

  4. 1 tbsp. of salt

  5. For the sauce:

  6. 1 quart of crushed tomatoes

  7. 3 basil leaves

  8. 1 garlic clove, minced

  9. 1/4 cup of extra virgin olive oil

  10. Grated Parmigiano Reggiano or Pecorino cheese

Instructions Jump to Ingredients ↑

  1. To make the gnocchi:

  2. Mix the ingredients together until it forms a dough, being careful not to over mix.

  3. Cut the dough into 4 pieces and roll each piece into a log about 3/4" thick.

  4. Cut each log into small pieces about 1/2" thick.

  5. Roll each piece into a ball, then roll over with a fork, imprinting the tines on each gnocchi to make tiny ridges.

  6. Boil in salted water for 5-7 minutes, or until they float to the surface.

  7. To make the sauce:

  8. In a large saut pan, saut the garlic in the olive oil, add the tomatoes, bring to a simmer and reduce slightly for about 10 minutes.

  9. Add the gnocchi and basil, then toss until the gnocchi are coated. Simmer for a few more minutes. Arrange in a platter and top with grated cheese.


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