Ricotta Gnocchi with Spicy Tomato Arugula Sauce

I found a really simple ricotta gnocchi recipe which I think I like more then my potato one (less steps!). A simple tomato and arugula sauce and you're set!

Ricotta Gnocchi

1 cup (250 g) ricotta cheese

2 eggs

1/2 cup freshly grated Parmesan cheese

1 garlic clove, minced

1 tsp salt

1 tsp pepper

1 cup all-purpose flour, plus extra

Stir together the ricotta cheese, eggs, Parmesan cheese, egg, salt and pepper in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.    

On a well floured surface, divide the dough into 6 balls. Roll each ball into a 1/2 inch wide rope, and then cut every 1/2 inch to make small dumplings. Place on a well floured baking sheet, making sure each piece does not ouch one another and stick together.

When ready, place gnocchi into a pot of salted boiling water. When the gnocchi begin to float they are ready (will only take a few minutes)

Spicy Tomato Arugula Sauce

2 Tbsp olive oil

1 onion, diced

1 garlic clove, diced

2 cups cherry or grape tomatoes

Salt and pepper

½ tsp red pepper flakes

3 cups (2 large handfuls) arugula

Parmesan cheese as topping

Heat oil over medium heat in a pan, add onion and garlic and sauté until soft (about 5-8 minutes). Add the cherry tomatoes, salt, pepper and red pepper flakes and cook until the tomatoes start to burst open and soften.

Add cooked gnocchi and arugula and combine. Take off the heat right away and serve with Parmesan cheese. 

Note: you can add in spicy Italian sausage if you'd like.