Ricotta Gnocchi

Ricotta Gnocchi are soft pillows of cheesy goodness. They're not at all hard to make and I'm happy to show you how.

*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I have never made gnocchi of any sort before so I was anxious to give this recipe a try.  It was fast, easy, and delicious. I hope you'll try it because I know you'll enjoy it as much as we did.

RICOTTA GNOCCHI            {PRINT THIS RECIPE}


Ingredients for the gnocchi:
1 (8 oz) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon fresh thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, (more if needed)

Ingredients for the sauce:
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 oz) can of diced tomatoes
1 dash crushed red pepper flakes
fresh basil leaves, chopped
salt and pepper to taste

Directions to make the gnocchi:
-Stir together the ricotta cheese, eggs, Parmesan Cheese, thyme leaves, salt, pepper, and garlic powder in a large bowl until evenly combined.
-Mix in 1 cup of flour.
-Add additional flour if needed to form a soft dough.
-Divide the dough into 3 or 4 pieces and roll into ½ thick ropes on a floured surface.
-Cut each rope into 1-inch pieces.
-Roll each piece down the back tines of a fork to create the lines commonly found on gnocchi.
-Put individual pieces on a parchment-lined baking sheet and place in the freezer until ready to use.

Directions for making the sauce:
-Heat the olive oil in a saucepan over medium heat.
-Stir in garlic and cook until softened (about 1 minute).
-Pour in the diced tomatoes and red pepper flakes.
-Bring to a simmer over medium-high heat and cook for 10 minutes.

Having never made gnocchi before, and not having an Italian background of grandmothers and mothers to watch in the kitchen, the process of 'forking' the little gnocchi was a bit challenging for me. 

The dough seemed a bit too soft to get a good roll off the fork. However, after a bit of practicing it became easier.  I did find that adding more flour to the dough made it quite a lot easier to handle.

Dinner is now served.  These little pillows of heaven are light and flavorful with a sauce that is fresh and not at all overpowering.  I served this meal with a side salad of baby greens and some whole grain roasted garlic ciabatta bread. Oh my, it was tasty!

Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.