For the Gnocchi:

110g of Flour (Preferably 00 flour)

250g of Ricotta (strain them and let the water drip one night before)

40g of Parmigiano Reggiano

1 egg 

Al Pomodoro Sauce:

4 tablespoons of extra virgin olive ooil

2 garlic cloves

1 pinch of peperoncino 

16 ounce can of whole peeled Mutti Italian tomatoes

3 - 4 springs basil

salt

Make a well in the flour and gradually add the egg using either your fingers or a fork. Then knead the ricotta until smooth to the touch and not tacky. Allow your ricotta to rest for about 30 minutes, you can leave it on your board and cover it with a bowl or a plastic wrap. Portion your dough into 6 to 7 pieces and roll out one portion at a time into a long rope. When the rope is about as thick as your index finger, cut it into 1/2" pillows.

Use a grooved board and pull back on the cut piece from the edge with your finger, this will add ridges to the outside and press, curl your dough.

Bring a salted pot of water to a boil. Once the water is boiling, you add the gnocchi and cook for about 5 minutes. The cook time is a guideline, you will need to pull one out a ,little before you check it is well done. Once done, strain the gnocchi and add to your pomodoro sauce.

For the pomodoro sauce just add all the ingredient listed and let it simmer.

Serve with a leaf of fresh basil and fresh parmesan.

Bon Appetit!