- 1 cup ricotta
- 1 egg
- 1 1/4 cups all-purpose flour plus 3/4 cup for dusting
- 3 tablespoons olive oil
- 5 cloves garlic, halved
- Red pepper flakes
- 6 medium-sized on-the-vine tomatoes, quartered or 1 container cherry tomatoes, halved
- 1/4 cup water, beer or wine
- Parmigiano-Reggiano, to garnish
- In a mixing bowl, add the egg and ricotta. Combine with a spatula. Add 1 1/4 cups flour and mix just until combined, less than a minute. Form a log with the dough, sprinkle with flour and cover with a clean rag.
- In a saute pan over medium-high heat, add the oil, garlic, red pepper to taste and a pinch of salt. Angle the pan to fully submerge the cloves in the oil, keeping them moving and sizzling. Once you see some color (3 to 5 minutes), add the tomatoes and about a 1/4 cup of water, beer or wine. Cover and reduce the heat to achieve a light simmer.
- Sprinkle a work surface with a little flour. Cut the dough ball into quarters. Starting with one piece, roll it into a rope about the thickness of a finger. Using a table knife, cut pieces from the rope about 1/2 inch long. For added texture, press each piece into the back of a fork and downward toward the counter. Repeat with all gnocchi and dough.
- Bring a pot of water to a boil. Salt the boiling water, swirl the water with a slotted spoon and add the gnocchi. They will float to the top when ready.
- Remove the gnocchi from the water and add to the saute pan with the sauce, stirring to combine. Finish with a grating of Parmigiano-Reggiano and a little more olive oil.