Ricotta Gnocchi
"Here's some cheesy gnocchi with a light tomato basil sauce. Adapted from Italian Food Forever."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Gnocchi
- 8 ounces part-skim ricotta cheese (or full fat if desired)
- 1 - 1 1⁄2 cup flour
- 1 large egg
- 1⁄2 cup lowfat parmesan cheese, Grated
- 1 teaspoon salt
-
Sauce
- 2 cups canned tomatoes, Chopped
- 6 fresh basil leaves, Shredded
- 2 garlic cloves, Minced
- 1 tablespoon olive oil
- salt & pepper
- 1 dash red pepper flakes
- 1⁄2 cup part-skim mozzarella cheese, Cut Into 1 Inch cubes
directions
- In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
- To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
- Tip - dry the ingredients as much as you can before using, let your 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; this will aid in the ease of preperation of ginocchi.
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Reviews
-
Lovely and light. I followed the recipe to the letter. My husband loved them :) Will be doing them again. -
i used only 1/4 cup of parmesan because i wanted the flavor of my homemade ricotta to shine. it was quite dry so 1 cup of flour was PLENTY. i actually added a little more ricotta and then just a dusting of flour to make the dough behave. i skipped the sauce and just make a browned butter with garlic and herbs to drizzle on top, along with more fresh parmesan. these don't puff as much as potato gnocchi but they have a much nicer flavor and texture and are much easier to make. next time i may not bother using the good homemade ricotta since the flavor didn't really come through much but i will certainly make these again, they're lovely! -
Yummy! I made them with Whole Wheat Flour and I thought they came out pretty tasty. However I have nothing to compare it to haha, first time making and eating this! I just needed to use up leftover ricotta cheese. Very easy to do. I used 3 cloves of garlic in the sauce and it was delish. Tip - let them sit a little bit in the air before serving -
Wow the dough came together easy and fast. I did 'inverted gnocchi" by rolling the dough cuts with the floured tines of a fork to leave grooves on the inside and a nice curl to the pasta. It helps them boil up more evenly and hold sauce eventually. The next batch will be served with melted butter, fresh peas or lima beans ( any nice local fresh veg ), parsley and/or basil, and a bit extra parmesan. It's a really good basic pasta. -
I think this was probably the best Gnocchi I've ever had and it was much faster and easier to make than I expected. Lil' sis thought the sauce was a little too spicy, but that was probably my fault. I might have added a little more than a dash of red pepper. Thanks for a great recipe.
RECIPE SUBMITTED BY
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