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Ricotta Gnocchi
Ricotta Gnocchi
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Cheesy ricotta gnocchi in fresh tomato sauce with melted mozzarella - a crowd-pleasing dish worth making!
Ingredients:
  • 1 (8 ounce) container ricotta cheese
  • 2 large eggs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 (15.5 ounce) can diced tomatoes
  • 1 dash crushed red pepper flakes
  • 6 basil leaves, finely shredded
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella cheese, cut into small chunks
Instructions:
  • For the gnocchi, blend ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until fully mixed. Stir in 1 cup of flour and add more if necessary until a soft dough forms.
  • Divide the dough into 3 or 4 pieces and roll each into 1/2-inch thick ropes on a floured surface. Cut the ropes into 1-inch pieces and place them on a lightly floured baking sheet. Chill in the refrigerator until needed.
  • Prepare the sauce: Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 1 minute. Add diced tomatoes and red pepper flakes, simmer for 10 minutes. Stir in basil, season with salt and pepper.
  • Once the sauce is simmering, boil the gnocchi in a large pot of lightly salted water over high heat until they float to the surface, which usually takes 1 to 2 minutes. Drain the gnocchi and proceed with the recipe.
  • Fold cubed mozzarella into the sauce, letting it gently soften without completely melting. Serve by placing gnocchi in a bowl and generously spooning sauce on top.

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