📖 Instructions

1. First things first, let's get that ricotta drained. Grab your ricotta cheese, place it in a cheesecloth-lined sieve, and let it drain in the fridge for at least 2 hours, or even better, overnight. This step is CRUCIAL for preventing soggy gnocchi. Seriously, don't skip it. Remember that time I skipped it? Disaster!
2. Once the ricotta is properly drained, it's gnocchi-making time! In a large bowl, gently combine the drained ricotta, egg, grated Parmesan cheese, salt, pepper, and nutmeg. Mix it all together until just combined. Overmixing can lead to tough gnocchi, and nobody wants that. Promise me you won't overmix!
3. Now, gradually add the flour, mixing until a soft dough forms. The amount of flour you need might vary depending on the ricotta's moisture content. You're aiming for a dough that's slightly sticky but still holds its shape. Think of it like Goldilocks – not too wet, not too dry, just right!
4. Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll it into a long rope about 1/2 inch in diameter. Use a sharp knife or dough scraper to cut the rope into 1-inch pieces. These are your gnocchi!
5. If you're feeling fancy, roll each gnocchi over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi, and it looks pretty darn impressive too. But honestly, it's totally optional.
6. Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, working in batches to avoid overcrowding the pot. Once the gnocchi float to the surface, cook them for another 2-3 minutes. They're done when they're light and fluffy. Watch them carefully; they cook quickly!
7. While the gnocchi are cooking, let's get that tomato basil sauce ready. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic; burnt garlic is the enemy!
8. Add the crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer and cook for at least 15 minutes, or until it has thickened slightly. The longer it simmers, the more flavorful it becomes. Taste and adjust seasonings as needed. A little extra salt? Go for it!
9. Stir in the fresh basil leaves just before serving. The basil adds a burst of freshness that really elevates the sauce. Don't skimp on the basil!
10. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the tomato basil sauce. Gently toss to coat the gnocchi in the sauce. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired. Prepare for applause!