Ricotta Gnocchi with Tomato and Basil Sauce

Boil potatoes until just tender when tested with a fork, about 17 to 20 minutes. Remove from water and cool slightly. While still warm, peel potatoes and mash with ricer or masher. Put into a medium bowl and add the ricotta, egg yolk, 1 ¼ cups of the flour and salt. Mix using a fork until it comes together, adding more flour if the dough is too wet.

Turn out onto lightly floured surface and knead gently but thoroughly to develop dough that is supple but not sticky, adding flour if necessary. Divide dough into quarters and roll each piece gently with hands into long strands about ½ an inch thick. Using a sharp knife, slice the strands at 1 inch intervals, to form little rectangles. Place on a well-floured baking sheet and freeze until ready to cook.

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet. Add the garlic and sauté for 1 minute. Add the tomato sauce, season and let simmer until thickened. Stir in basil and add additional seasoning to taste.

Remove gnocchi from freezer and add to boiling water. Boil 2 to 3 minutes or until gnocchi begin to float to the top. Remove with a slotted spoon and toss with the tomato basil sauce.