Classic Italian Ricotta Gnocchi

Method

1. In a large bowl, combine ricotta, flour, egg, salt, nutmeg, and Parmesan.
2. Knead the mixture until it forms a smooth dough.
3. Roll the dough into small 1-inch balls and press each with a fork to create ridges.
4. Bring a large pot of salted water to a boil and gently drop the gnocchi into the water.
5. Cook for 2-3 minutes until the gnocchi float to the surface.
6. In a separate pan, heat olive oil and sauté garlic until fragrant.
7. Add cherry tomatoes and cook until softened, about 5 minutes.
8. Stir in basil leaves and season with salt and pepper.
9. Serve the cooked gnocchi in the tomato sauce.