A pinch of salt and pepper
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
Canned, Diced (I like Muir Glen)
red pepper flakes
A dash of kosher salt and fresh ground black pepper
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!!
Amount Per Serving (1 g)
Calories from Fat 126
% Daily Value*
Saturated Fat 7g
* Percent Daily Values are based on a 2000 calorie diet.
Quick and Simple Dairy Free Recipes
gnocchi, italian, ricotta, tomato sauce
© 2020 Oh, Sweet Basil