Step-by-Step Instructions

Make the Gnocchi Dough

In a mixing bowl, combine the drained ricotta, flour, egg, salt, and nutmeg. Mix with a fork or your hands until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a bit more flour.

Shape the Gnocchi

Dust your work surface with flour and turn the dough out onto it. Divide the dough into four equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. You can use a fork to press lightly on each piece to create the classic gnocchi shape.

Prepare the Sauce

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Simmer the Sauce

Pour in the crushed tomatoes and season with salt and pepper. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.

Cook the Gnocchi

In a large pot of boiling salted water, gently add the gnocchi. They are ready when they float to the surface, usually in about 3-5 minutes. Use a slotted spoon to transfer them to the sauce.

Combine Gnocchi and Sauce

Carefully toss the cooked gnocchi in the sauce, ensuring they are well coated. Cook for another minute to heat through.

Serve

Plate the gnocchi and sauce, garnishing with fresh basil and grated Parmesan cheese.

Variations

Gluten-Free: Use gluten-free flour or almond flour to make the gnocchi.

Dairy-Free: Substitute the ricotta with a vegan ricotta or silken tofu for a dairy-free option.

Herbed Gnocchi: Add fresh herbs like parsley or spinach to the dough for added flavor and nutrition.