Ricotta Gnocchi

 

 

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.

 

Ricotta Gnocchi

Ricotta Gnocchi

Ingredients:

Recipe By Me

Ricotta Gnocchi

  • 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)

Sauce

  • 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

Directions:

For the Gnocchi

  1. Stir together the ricotta cheese, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl.
  2. Mix in 1/4 cup of flour stirring only to combine.
  3. 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.
  4. Divide the dough into 3 pieces and roll into 1/2-inch-thick ropes on a lightly floured surface.
  5. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
  6. Use a whisk or fork to roll the ridges into the gnocchi.
  7. Place in the refrigerator until ready to use. (A dry gnocchi will be better to cook.)

For the Sauce

  1. Place olive oil in a saucepan over medium heat.
  2. Stir in garlic and cook until fragrant, about 1 minute.
  3. Pour in diced tomatoes and red pepper flakes;
  4. bring to a simmer over medium-high heat, and cook for 5-6 minutes.
  5. 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.
  6. While sauce is simmering, bring a large pot of lightly salted water to a soft boil.
  7. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  8. Turn the heat for the sauce to low and add cheese.
  9. Stir to combine and until the cheese is softened, but not completely melted.
  10. Place over gnocchi and Enjoy!!

Nutrition Information

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
All images and text ©Carrian Cheney for Oh Sweet Basil.
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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8 comments on “Ricotta Gnocchi”

  1. I’ve never had gnocchi but I am all about anything ricotta. I’m going to have to try this recipe.

  2. Hey Carri,
    This looks pretty yummy. What I wouldn’t give for you to be here right now cooking for me!

  3. Wow, ricotta gnocchi!! I bet it’s wonderful!! I like adding ricotta to any tomato sauce to make it a little creamy. I also like eating it as is with strawberries and some sugar sprinkled on top.

  4. THis looks amazing!! I can’t wait to try it!

  5. OH…yum.

    My husband loves ricotta cheesecake. You already made pancakes…hmm. I guess I need some ideas for ricotta, too. 🙂

  6. Okay, so maybe this is a dumb question, but how do you roll it into gnocchi?

  7. Check out my blog for Ricotta Lemon cookies, they are the best!! Look under cookies:) We also made homemade ravioli with a spinach ricotta feeling, that was good too! Love the gnocchi!

  8. I love gnocchi, but have never tried making it. This ricotta version sounds and looks like a perfect one to start with. My fave recipe lately using ricotta is Lemon-Lover’s Ricotta Pancakes with Quick Blueberry Sauce. I make them all the time.