Ricotta Gnocchi with Marinara

Gnocchi recipe adapted from Katherine Martinelli

12 ounces Ricotta

2 cups all purpose flour (use "00" pasta flour if you have it...I did not), divided

1 egg

1 teaspoon salt

Mix ricotta, 1 cup of flour, egg and salt in a large bowl. Add up to another full cup of flour, 1/4 cup at a time, mixing with a wooden spoon, till you have a smooth, not too sticky dough. I added 3/4 cup more, then kneaded briefly on a well floured counter top till it all comes together, is smooth and slightly elastic.

Form into a ball and wrap in plastic. Refrigerate 30 minutes.

Cut the ball into 8 wedges. Roll out the first wedge into a long snake on a lightly floured surface, to about the diameter of your finger. Cut into 1/2 inch pieces, roll each over the back surface of a fork if desired and place on a parchment lined baking sheet. Continue with rest of dough.

Cook gnocchi in a large pot of boiling, well salted water, for 3-5 minutes. They will float to the surface (mine did so quickly, continue to cook for at least 3 minutes to ensure they are done). Drain and serve with marinara or your favorite pasta sauce.

Marinara...different every time I make it, but here's today's version!

1/4 cup extra virgin olive oil

3 whole garlic cloves

1 cup diced onion

2 tablespoons tomato paste

53 ounces (2 Pomi boxes) chopped tomatoes

Large pinch of sugar

3 basil sprigs

1 teaspoon dried oregano

1 teaspoon salt

Freshly ground pepper, to taste

Heat olive oil and cook garlic cloves till slightly golden. Add onions and cook till soft. Add tomato paste and mix to combine and cook briefly. Carefully add tomatoes (oil will splatter), pinch of sugar, basil, oregano, salt and pepper. Simmer for about 30 minutes.

Remove garlic cloves and serve over gnocchi or favorite pasta.