HOMEMADE RICOTTA GNOCCHI with SAUCE
Homemade Ricotta Gnocchi are pillowy soft with just the right bite to satisfy and the quick and easy tomato sauce is bright, easy, and the perfect complement to the cheesy gnocchi.
Servings: 4 servings
Calories: 302kcal
Ingredients
Ingredients for the gnocchi:
- 1 8 ounce container of ricotta cheese
- 2 large eggs at room temperature
- 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 can (15.5 ounces) diced tomatoes
- ½ teaspoon crushed red pepper flakes or to taste
- fresh basil leaves chopped
- salt and pepper to taste
Instructions
Directions to make the ricotta 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.
- -While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat.
- -Add the frozen gnocchi to the pot and cook until they float to the surface (approximately 10 minutes).
- -Using a slotted spoon, remove the cooked gnocchi from the hot water and immediately add them to the simmering sauce and gently stir to combine the gnocchi and sauce.
- -Before serving, top the ricotta gnocchi and sauce with fresh chopped basil, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 824mg | Potassium: 119mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 2mg
