Chef Damien's Ricotta Gnocchi

In large saute pan, preheat the olive oil over medium flame. Add sausage and saute just until no longer pink.

Add red and white wines and simmer until liquid has reduced by half.

Add tomatoes and crushed garlic, reduce heat to medium low flame. Simmer gently while preparing gnocchi. Cook until sauce has thickened, 15-20 minutes, stirring occasionally.

Meanwhile bring about 4 inches of salted water to a boil in a large saucepan. Reduce heat to keep at a steady but not rolling boil.

Mix together first six ingredients for the gnocchi with a whisk or in a standing mixer fitted with a paddle attachment.

Add flour, and mix until a smooth dough has formed kneading lightly if necessary.

With a teaspoon, scoop out a bit of dough. Using another teaspoon, scrape dough from one to the other using sides of spoons to smooth sides and form a roundish shape. These will be irregular looking but that is part of the fun. To make them look fancier, use a fork to imprint lines around the side of the gnocchi.

You can place gnocchi at this point directly into the boiling water, or keep on a plate with a dusting of flour until you have about twenty, enough for a first batch.

Once in the water, they should take about 2 minutes to cook, until puffed up and floating and slightly chewy to the taste. Remove from water with slotted spoon. Transfer to large bowl with a little drizzle of olive oil.

Repeat process with the rest of the dough. Serve with a coating of sauce and garnish with basil leaves.

Recipe Source: Adapted from a recipe by Chef Damien John Messina, Bistro Cassis, New York