Ricotta Gnocchi With Tomato Sauce

• 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

1. 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.
2. 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.
3. 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.

tomato sauce, olive oil, garlic, tomatoes, basil, red pepper, ricotta, ricotta cheese, parmesan cheese, egg, flour

Taken from recipes-plus.com/api/v2.0/recipes/37538 (may not work)