Time
0 min
Serving
5 persons
Calories
442
This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious!
Ingredients
- ricotta cheese: 1 container (8 ounce container)
- eggs: 2 piece
- freshly grated Parmesan cheese: 0.5 cup
- salt: 1 tsp
- pepper: 1 tsp
- garlic powder: 1 tsp
- all-purpose flour: 1 cup (or as needed)
- olive oil: 3 Tbsp
- garlic: 1 Tbsp (minced)
- tomatoes: 1 can (15.5 ounce can, diced)
- dash crushed red pepper flakes: 1 piece (optional)
- basil leaves: 6 piece (shredded)
- salt and pepper: (to taste)
- ounces fresh mozzarella cheese, cut into small chunks: 8 piece
Metric Conversion
Stages of cooking
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Prepare the gnocchi: Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough.
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Divide dough into 3 or 4 pieces and roll into 1/2-inch thick ropes on a floured surface. Cut each rope into 1-inch pieces and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
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Make the sauce: Heat olive oil in a saucepan over medium heat. Stir in garlic and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
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While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
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To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese. Place gnocchi into a serving bowl and spoon sauce overtop. emeraldeclair
