Serving freshly made gnocchi with a homemade sauce is an easy but impressive labor of love. Our Ricotta Gnocchi in a delicious homemade sauce is the Italian comfort food you and your family have been craving.
For the gnocchi
- 2 cups whole milk ricotta cheese
- 1 cup 00 flour or unbleached all-purpose flour, if 00 flour is not available
- 2 large eggs
- 1/3 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dry oregano
- 1/2 tsp salt
- 2 tablespoons of salt and 1 tablespoon of olive oil (to be added to the water used to boil the gnocchi)
For the sauce
- 2 tablespoons extra virgin olive oil
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 1-pint of assorted grape or cherry tomatoes
- 2 large tomatoes, chopped
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 tsp Aleppo pepper or red pepper flakes (optional)
- 1/3 tsp dried oregano
- 12-14 fresh basil leaves chopped
- Combine the ricotta, flour, and egg in a bowl and mix to form a dough (do not overwork it, mix until the ingredients are just combined). Let the dough rest for 5 minutes. In the meantime, prepare 2 floured surfaces, one to roll the dough and the other one to place the gnocchi.
- Fill a large soup pot with water. Add the salt and olive oil and bring to a boil (you can use less salt if you prefer, but this is your only chance to salt the gnocchi)
- Roll the dough into ropes and cut them into 1" pieces.
- Gently drop 15-20 gnocchi into the boiling water, being careful not to get splashed with the boiling water. Alternatively, use a large slotted spoon to lower the gnocchi into the water.
- Boil until they float to the surface, and quickly remove and place them in a heat-proof bowl. Repeat until all the gnocchi are cooked.
- Set them aside drizzle some olive oil, so they don't stick together, and prepare the sauce
For the Sauce
- Heat the olive oil in a large deep skillet. Add the onion and garlic, and cook over medium-low heat for 5-7 minutes or until the onion is translucent
- Add the tomatoes, salt, pepper, Aleppo pepper ( if using), and oregano
- Cook over medium heat for 30 minutes or until the tomatoes are soft and cooked
- Add the cooked gnocchi and fresh basil and stir gently
- Using 00 flour which is finer will yield lighter gnocchi
- Do not overwork the gnocchi dough, mix until the ingredients are just combined.
- When boiling the gnocchi, make sure to add olive oil and salt as per the recipe.
- When boiling the gnocchi add only 15-20 gnocchi at a time and cook just until they float to the top.
- Gnocchi is actually really good fried and slightly crispy. Toss it with a little hot extra virgin olive oil in a skillet after it finishes boiling to get that perfect creamy and crispy bite.
- Use a ricotta cheese brand that contains only real ingredients, without any fillers, preservatives, etc. Since this is a 3 ingredient gnocchi recipe, the quality of the ingredients matters.
- You can also serve these ricotta gnocchi with store-bought sauce, pesto, or creamy bechamel
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size: 20 gnocchi with sauce
- Calories: 373
- Sugar: 4.4
- Sodium: 960.6
- Fat: 19.1
- Saturated Fat: 8.2
- Unsaturated Fat: 9.9
- Trans Fat: 0
- Carbohydrates: 35.9
- Fiber: 2.7
- Protein: 15.2
- Cholesterol: 73.2
Keywords: Mediterranean, Italian, homemade, kosher,