• 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
  • Salt
  • 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


  1. In a mixing bowl, add the egg and ricotta. Combine with a spatula.
  2. Add 1 1/4 cups flour and mix just until combined, less than a minute.
  3. Form a log with the dough, sprinkle with flour and cover with a clean rag.
  4. In a saute pan over medium-high heat, add the oil, garlic, red pepper to taste and a pinch of salt.
  5. Angle the pan to fully submerge the cloves in the oil, keeping them moving and sizzling.
  6. Once you see some color (3 to 5 minutes), add the tomatoes and about a 1/4 cup of water, beer or wine.
  7. Cover and reduce the heat to achieve a light simmer.
  8. Sprinkle a work surface with a little flour.
  9. Cut the dough ball into quarters. Starting with one piece, roll it into a rope about the thickness of a finger.
  10. Using a table knife, cut pieces from the rope about 1/2 inch long.
  11. For added texture, press each piece into the back of a fork and downward toward the counter. Repeat with all gnocchi and dough.
  12. 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.
  13. Remove the gnocchi from the water and add to the saute pan with the sauce, stirring to combine.
  14. Finish with a grating of Parmigiano-Reggiano and a little more olive oil.