Ricotta Gnocchi

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

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
• 1 dash crushed red pepper flakes
• 0.5 cup freshly grated Parmesan cheese

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

Gather all ingredients.

Step 6

To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese.

Step 7

Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy!