Potato Ricotta Gnocchi
Ingredients
- 1 ¾ pounds russet potatoes (3 to 5, depending on size), scrubbed
- ¼ cup full-fat ricotta (2 ounces)
- 1 ½ teaspoons kosher salt (we use Diamond Crystal), plus more for serving
- Pinch of freshly grated nutmeg
- ⅔ cup unbleached all-purpose flour, plus more as needed and for dusting
- 1 ½ cups Creamy Tomato Sauce
- 1 ounce Parmigiano-Reggiano, grated (½ cup), plus more for serving
- Freshly ground pepper and fresh basil leaves, for serving
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