Ricotta Gnocchi with Basic Tomato Sauce
The gnocchi recipe is adapted from J. Kenji Lopez-Alt. To achieve the best gnocchi, use a kitchen scale for measurement accuracy.
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Ingredients
- 12 ounces ricotta cheese (about 1 1/2 cups)
- 1 ounce finely grated Parmesan cheese (about 1/2 cup, plus more for serving)
- 4 to 6 ounces all-purpose flour (about 1 cup and more for dusting)
- 1 whole egg plus 1 egg yolk
- kosher salt
- 1 14.5 ounce can crushed (or diced) tomatoes
- 2 tablespoons diced onion
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1 teaspoon dried oregano,
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