Easy Ricotta Gnocchi with Pesto and Cherry Tomato Sauce | America's Test Kitchen

Ingredients

• 1 pound (2 cups) whole-milk ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• Salt and pepper
• 1/8 teaspoon ground nutmeg
• 1 cup plus 2 tablespoons (5 2/3 ounces/161 grams) all-purpose flour
• 8 ounces (227 grams) cherry tomatoes , halved
• 1 1/2 cups packed fresh basil leaves
• 1/4 cup pine nuts , toasted
• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove , minced