| 1 lb | fresh ricotta, use sheep milk ricotta if possible |
| 1 | egg |
| ¾ c | flour |
| ½ c | pecorino romano cheese, finely grated |
| 1 | nutmeg |
| 1t | kosher salt |
| 1 can (796ml) | San Marzano Tomatoes, crushed with hands |
| ¼ c | extra virgin olive oil |
| 2 cloves | garlic, thinly sliced |
| 1 T | salt |
| 1 handful | fresh basil |
Place the ricotta in a fine strainer over a bowl, allow to strain for a minimum of 1 hour.
In a large bowl mix the ricotta, egg, cheese, nutmeg, and salt until well combined. Add the flour, mix to combine. Place the dough on a floured work surface, knead for about 45 seconds to combine. Cover dough and allow to rest for 30 minutes.
Divide the dough into 4. Roll each piece into 2cm (diameter) cylinders on a floured surface. Cut each cylinder into 2cm pieces. Using your thumb or two fingers roll each piece of dough off the inside of a fork to create thin indents on your gnocchi. Set aside on a floured surface.
Bring a large pot of water to a boil with a handful of salt. Gently add the gnocchi to the boiling water. Once the gnocchi are floating cook for an additional minute. Using a slotted spoon gently remove the gnocchi and place in the pan of sauce. Toss the gnocchi with the sauce.
Serve immediately with grated pecorino or parmigiano and a drizzle of extra virgin olive oil.
Serves 4