and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Gnocchi are a favorite choice for many Italian dishes, and they're so easy to make. Tim Kelly from Chapel Grille in Cranston shows us how they make their Ricotta Gnocchi Sorrentina in the video below. Be sure to check out the full recipe below to make them at home. And if you don't have a gnocchi board, you can always use the underside of a fork, but the boards are available on Amazon for a reasonable price.

Handmade Ricotta Gnocchi "Sorrentina"

For the Gnocchi:

-16 ounces ricotta cheese

- 12 ounces all-purpose flour, divided use

- 1/8 teaspoon nutmeg

- 1/2 teaspoon kosher salt

- 1/8 teaspoon ground white pepper

Equipment: Gnocchi paddle

For the Dish:

- 1-2 tablespoons extra virgin olive oil

- 1 cup fresh heirloom tomatoes

- Salt and pepper, to taste

- Fresh basil, to taste

- 6 ounces fresh mozzarella pearls

- 10 ounces favorite tomato sauce, warmed up

Equipment: Large pot with 2 gallons salted boiling water, slotted spoon and large sauté pan

To Make the Gnocchi: In a medium mixing bowl, place the ricotta cheese, salt, nutmeg and white pepper, add 8 ounces of all-purpose flour and mix well to form a soft dough. Dust the dough ball with some of the remaining flour and transfer to a wooden cutting board. Knead the dough by hand only until it is smooth (about a minute). Cut and form “ropes” by rolling the dough. Then cut 1/2-inch pieces and form gnocchi on the paddle, dusting the gnocchi and your workspace with flour.

To Make the Dish: Add the gnocchi to the boiling water.

Meanwhile, place some extra virgin olive oil in the sauté pan and add the heirloom tomatoes. Season with fresh ground pepper and a little kosher salt. Cook for only a minute over medium heat. You're looking to break down some of the tomatoes and for others to retain their shape. It creates contrast in the dish.

When the gnocchi float they are done. Turn off the heat and using the slotted spoon, add the gnocchi into the sauté pan. Turn the heat on low, as you are basically just warming the tomatoes in the olive oil. Add a big pinch of torn basil leaves, cook for about 30 seconds, add the mozzarella pearls and turn off the heat.

Ladle your serving platter or plates with the tomato sauce, then top with the gnocchi.

Serves 4.