This recipe — higher in protein and lower in carbs compared to the regular gnocchi — is from chef and Food Network cooking show host/judge Geoffrey Zakarian. The recipe makes a soft dough but it produces super tender gnocchi. Ricotta brands vary in size: a 475-gram tub of ricotta is just shy of 2 cups but would do in a pinch. Use San Marzano or high quality canned tomatoes for the sauce. To cut basil into chiffonade, stack the basil leaves, roll up tightly into a cigar shape and slice thinly crosswise using a sharp knife. If you prefer, fry the gnocchi or skip the tomato sauce and serve the cooked gnocchi tossed in butter. Instead of the homemade Tomato Sauce, you could use storebought jarred pasta sauce.

Tomato Sauce:

2 tbsp olive oil or vegetable oil
½ cup diced onion
¼ tsp each: kosher salt and freshly ground black pepper
28 oz/796 mL can diced tomatoes
5 fresh basil leaves, cut in chiffonade 

Gnocchi:

2 cups ricotta cheese
½ cup grated Parmesan cheese
1½ tsp olive oil
2 eggs
1 tsp kosher salt
1¼ cups all-purpose flour

Make Tomato Sauce: In heavy-bottomed saucepan, heat oil over medium heat. Cook onion, salt and pepper for 5 minutes, stirring occasionally, or until tender. Stir in tomatoes; cover and bring to a simmer. Reduce heat to low; cook, covered, for 20 minutes. Stir in basil.

Meanwhile, in large bowl with wooden spoon or in a standing mixer, combine ricotta, Parmesan, oil, eggs and salt. Add flour in 3 parts, stirring in with spatula. Bring dough together into ball; divide into 6 equal pieces. On floured work surface, roll out each into a rope the thickness of your thumb. Using sharp knife, cut each into ¾-inch lengths. Place pieces well apart on parchment paper-lined baking sheets.

In large saucepan of boiling salted water, cook gnocchi in 4 batches, until they float to the top, 1 to 2 minutes. With slotted spoon, remove to serving bowl. Toss each batch with a little butter or a spoonful of tomato sauce to keep them from sticking together.

Add remaining tomato sauce to gnocchi; toss and serve. Or serve tomato sauce on the side.

Makes about 6 servings.