Ricotta Gnocchi
INGREDIENTS
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Kosher salt
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2 cups ricotta cheese
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1/2 cup grated Parmesan
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1 1/2 tablespoons extra-virgin olive oil
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2 large eggs
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1 1/4 cups all-purpose flour, plus more for dusting
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Semolina flour, for dusting
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Pancetta Tomato Sauce, recipe follows, for serving
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6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
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1/2 cup diced onions
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Kosher salt and freshly ground black pepper
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2 cloves garlic, minced
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One 28-ounce can crushed San Marzano tomatoes
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5 fresh basil leaves, cut into chiffonade
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