1 cup whole wheat pastry flour (can sub all purpose flour)
1 cup ricotta cheese
1/4 tsp salt
2 TBS grated parmesan
1 large egg
Extra flour for rolling
Tomato Sauce
1 TBS olive oil
3 garlic cloves, minced
1/4 tsp salt
1/8 tsp red pepper flake
15 oz can no salt added diced tomatoes
1/2 tsp Italian seasoning
Shaved parmesan and fresh basil, for serving (optional)
Instructions
In a bowl, combine all ingredients for the gnocchi until smooth. Transfer to a flour dusted surface and roll the dough into 1/2 inch thick logs, working in batches.
Cut the logs into 1 inch pieces. Note: they may stick together so as you are working leave them just barely separated.
Meanwhile, add garlic and olive oil to a small sauce pan. Saute for 1-2 minutes, or until the garlic is fragrant, but not browned. Add salt and red pepper flake, and saute 1 more minute. Mix in tomatoes with juices and Italian seasoning. Let this sauce simmer for at least 5 minutes while you cook the gnocchi.
Cook the gnocchi in boiling water for 3-4 minutes, or until the gnocchi float to the surface. Remove from the water with a slotted spoon and toss with the sauce.