For dinner the other night we made ricotta gnocchi and fresh tomato mozzarella sauce. My husband loves gnocchi and I decided to try a ricotta gnocchi instead of potato since I had a lot of ricotta left over and I couldn’t think of anything else to make. The gnocchi turned out perfect and the fresh tomato mozzarella sauce was so delicious on it. I loved how fluffy the gnocchi was. I hate dense gnocchi and was so so worried about that. I still have 1/2 a large container left of ricotta. So far we have made lasagna, raspberry ricotta tarts, gnocchi, and ricotta pancakes. I have some other recipes, but nothing is sounding good.
What are your favorite recipes using ricotta? Leave me a note if you have a good one for us to try!
What Is Gnocchi?
Gnocchi is of Italian decent.
Gnocchi is a small dumpling made from potato, semolina, or flour, usually served with a sauce.
Is Gnocchi Pasta?
Gnocchi is not a type of pasta.
Pasta is made from wheat flour mixed with water and eggs.
Gnocchi is made primarily from potatoes, it’s technically a dumpling.
What Can You Substitute For Ricotta Cheese?
Cream cheese is a good substitute for ricotta due to the similar soft, creamy texture of both.
Recipe By Me
- 1/2 Small container of Ricotta (8 oz)
- 1 Egg
- 1/4-1/3 cup Fresh grated Parmesan
- A pinch of salt and pepper
- 1/2 teaspoon Garlic Powder
- 1/2 Cup Flour (I added a little at a time so the dough would not get over floured. It ended up taking about 1/2 cup, but I say do a little at a time until a soft and smooth, but not satiny dough is made)
- 1 Tablespoon olive oil
- 1 clove of garlic, minced
- 1 (15 oz) can of Diced Tomatoes (I like Muir Glen)
- 1/4 teaspoon crushed red pepper flakes
- A handful of fresh basil, chopped
- 1 small 4oz can of Tomato Sauce
- A dash of kosher salt and fresh ground black pepper
- 4 oz Fresh Mozzarella, chopped
For the Gnocchi
- Stir together the ricotta cheese, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl.
- Mix in 1/4 cup of flour stirring only to combine.
- Add additional flour until the dough comes together. It’s so important you don’t over flour or your gnocchi will be tough and dry.
- Divide the dough into 3 pieces and roll into 1/2-inch-thick ropes on a lightly floured surface.
- Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
- Use a whisk or fork to roll the ridges into the gnocchi.
- Place in the refrigerator until ready to use. (A dry gnocchi will be better to cook.)
For the Sauce
- Place olive oil in a saucepan over medium heat.
- Stir in garlic and cook until fragrant, about 1 minute.
- Pour in diced tomatoes and red pepper flakes;
- bring to a simmer over medium-high heat, and cook for 5-6 minutes.
- Pour in tomato sauce and stir in shredded basil and season to taste with salt and pepper. The sauce will NOT be like a spaghetti or red sauce. It will be thick and mostly tomatoes.
- While sauce is simmering, bring a large pot of lightly salted water to a soft boil.
- Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
- Turn the heat for the sauce to low and add cheese.
- Stir to combine and until the cheese is softened, but not completely melted.
- Place over gnocchi and Enjoy!!
Yield: 2, Serving Size: 1 recipe
- Amount Per Serving:
- Calories: 1626 Calories
- Total Fat: 76.9g
- Cholesterol: 272mg
- Carbohydrates: 172.3g
- Fiber: 10.8g
- Sugar: 33.3g
- Protein: 69g