Ingredients:

  • 2 cups (480g) all-purpose flour, plus extra for dusting
  • 2 medium russet potatoes, peeled and quartered (about 12 oz or 340g total)
  • 1 large egg
  • 1/2 tsp (2g) salt
  • 1 cup (240g) ricotta cheese, drained
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 tsp (1g) salt
  • Pinch of black pepper
  • 2 cups (480ml) crushed tomatoes (canned or fresh)
  • 1 cup (240ml) heavy cream
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Boil potatoes until tender. Drain and let cool slightly.
  2. Mash or rice the potatoes into a large bowl; cool to room temperature.
  3. Add flour, salt, and egg to the potatoes; mix until a rough dough forms.
  4. Knead gently until a smooth dough forms; avoid overworking.
  5. Wrap the dough in plastic wrap; rest for 30 minutes.
  6. In a bowl, combine ricotta, Parmesan, basil, salt, and pepper; mix well.
  7. Divide dough into manageable sections.
  8. Roll out each piece into a long rope (about 1/2 inch thick), then cut into 1-inch pieces.
  9. Press your finger in the center of each piece; fill with 1/2 tsp of filling.
  10. Pinch the edges to seal and form a gnocchi shape.
  11. Bring a large pot of salted water to a gentle boil.
  12. Drop in gnocchi in batches; cook until they float (about 2-3 minutes).
  13. Remove with a slotted spoon and transfer to a plate.
  14. In a skillet, heat olive oil over medium heat; sauté garlic until fragrant.
  15. Add crushed tomatoes; simmer for 10 minutes.
  16. Stir in cream; simmer until heated through; season with salt and pepper.
  17. Gently toss cooked gnocchi in the sauce until coated.
  18. Serve garnished with fresh basil and extra Parmesan.