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Ricotta Gnocchi

Ricotta Gnocchi

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
shelbi

shelbi

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of 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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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, 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.
  2. Divide the 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. 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 the cubed mozzarella cheese 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessica53214
154

Jessica53214

3/5/2007

I love ricotta gnocchi! Not only is it simple to make it creates a hearty, satisfying meal. I make mine slightly different. I drop the dough into boiling water to cook. When the gnocchi rise to the top they're cooked through. They are really good with pesto sauce too. I usually double or triple the recipe and freeze so I always have some on hand for a quick meal.

QAEDON
105

QAEDON

7/24/2007

The first time I ever made Gnocchi, like many others. This could have cooked 4 to 5 minutes without damaging them, and the quick 1 to 2 minutes was not enough to cook the flour dough. Shook my boots with the garlic powder: YUM! I soaked this in the sauce for a day before serving. HEAVEN. Too much black pepper for many people. Halve it if you are uncertain.

Lupin Pooter
85

Lupin Pooter

8/14/2007

A huge hit with Mr P this evening, he definitely rates it as a keeper (he's now sitting groaning about how full he is, greedy gutbucket). Made exactly as per recipe - very easy and stunningly delicious results. Thank you for the recipe.

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