Potato and ricotta gnocchi in tomato basil sauce

Lets make gnocchi:

Enough for 2 meals for 2 people with good appetite

500 g potatoes
300 g ricotta cheese
200 whole wheat flour
1/2 cup grated finely parmesan cheese
1 egg
pinch of nutmeg

Cook potatoes in a large saucepan of boiling salted water until tender. Drain and mash them, Allow them to cool. Pass ricotta through a course sieve into potato, then add remaining ingredients, season to taste and mix until combined. Divide dough into smaller pieces and roll each on a lightly floured work surface to a 1.5 cm thick cylinder. Cut into 2 cm lengths.
Cook half of the gnocchi, in a large saucepan of boiling salted water until gnocchi float to the surface (1-2 minutes). Remove with a slotted spoon, and add to the tomato sauce. Add chopped basil and grated parmesan cheese, as much as you like.

Freeze remaining gnocchi on a flat surface. After a day in a freezer place them in a zip lock bag.

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