This ricotta gnocchi recipe is worth the effort for cheesy dumplings everyone will love, smothered in a fresh tomato sauce and topped with mozzarella.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
442 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 teaspoon salt
2 large eggs
3 tablespoons olive oil
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon minced garlic
1 teaspoon pepper
1 cup all-purpose flour, or as needed
1 (8 ounce) container ricotta cheese
1 (15.5 ounce) can diced tomatoes
6 basil leaves, finely shredded
8 ounces fresh mozzarella cheese, cut into small chunks
