ricotta gnocchi recipe


Gnocchi: 1 (8 ounce) container ricotta cheese 2 large eggs ½ cup freshly grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour, or as needed


3 tablespoons olive oil 1 tablespoon minced garlic 1 (15.5 ounce) can diced tomatoes 1 dash crushed red pepper flakes (Optional) 6 basil leaves, finely shredded Salt and pepper to taste 8 ounces fresh mozzarella cheese, cut into small chunks


1.   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.

2  .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.

3  . 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.

4. 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.

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.


The secret to making the gnocchi is to dry the ingredients as much as you can before using them. Let the ricotta drain off excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

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