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A closer overhead view of a bowl of ricotta gnocchi

Ricotta Gnocchi


  • Author: Vicky and Ruth
  • Total Time: 40 minutes
  • Yield: 120 gnocchi 1x
  • Diet: Vegetarian

Description

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. 


Ingredients

Scale

For the gnocchi

  • 2 cups whole milk ricotta cheese
  • 1 2/3 cups unbleached all-purpose flour
  • 1 large egg
  • 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 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

Instructions

  1.  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. 
  2. 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)
  3. Roll the dough into ropes and cut them into 1" pieces. 
  4. 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.
  5. 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.
  6. Set them aside drizzle some olive oil, so they don't stick together, and prepare the sauce

For the Sauce

  1.  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
  2. Add the tomatoes, salt, pepper, Aleppo pepper ( if using), and oregano
  3. Cook over medium heat for 30 minutes or until the tomatoes are soft and cooked
  4. Add the cooked gnocchi and fresh basil and stir gently

Notes

  1. Do not overwork the gnocchi dough, mix until the ingredients are just combined.
  2.  When boiling the gnocchi, add olive oil and plenty of salt as per the recipe because this is your only chance to salt the gnocchi.
  3. When boiling the gnocchi add only 15-20 gnocchi at a time and cook just until they float to the top.
  4.  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.
  5. 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. 
  6. 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

Nutrition

  • 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,

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