RICOTTA GNOCCHI
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the 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.
Provided by Shelbi Awabdy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
- Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
- Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
- While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
- To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g
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Maria Cannedy
[email protected]These ricotta gnocchi were so good!
Jean Mary
[email protected]These ricotta gnocchi were amazing! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will definitely be
anuka david
[email protected]I've made these ricotta gnocchi several times now and they are always a hit! They are so easy to make and they turn out so well. I love the light and fluffy texture of the gnocchi, and the butter and sage sauce is the perfect complement. I highly rec
JOHN O'ROURKE
[email protected]These ricotta gnocchi were delicious! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will definitely b
siyanda dywili
[email protected]I made these ricotta gnocchi for dinner last night and they were a hit! My family loved them. They were so easy to make and they turned out so well. I will definitely be making these again.
Mel Fortier
[email protected]These ricotta gnocchi were so good! I used a food processor to blend the ricotta and flour, and it worked perfectly. The gnocchi were light and fluffy, and they cooked up beautifully in the butter and sage sauce. I will definitely be making these aga
ABDULAI KOROMA
[email protected]These ricotta gnocchi were amazing! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will definitely be
Amanda freeman
[email protected]I've made these ricotta gnocchi several times now and they are always a hit! They are so easy to make and they turn out so well. I love the light and fluffy texture of the gnocchi, and the butter and sage sauce is the perfect complement. I highly rec
Sagheer Shah
[email protected]These ricotta gnocchi were delicious! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will definitely b
anzala shoreet
[email protected]I made these ricotta gnocchi for dinner last night and they were a hit! My family loved them. They were so easy to make and they turned out so well. I will definitely be making these again.
Samuel Appiah
[email protected]These ricotta gnocchi were so good! I used a food processor to blend the ricotta and flour, and it worked perfectly. The gnocchi were light and fluffy, and they cooked up beautifully in the butter and sage sauce. I will definitely be making these aga
Keith Silcock
[email protected]These ricotta gnocchi were amazing! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will definitely be
Wetbred4534
[email protected]I've made these ricotta gnocchi several times now and they are always a hit! They are so easy to make and they turn out so well. I love the light and fluffy texture of the gnocchi, and the butter and sage sauce is the perfect complement. I highly rec
Family Chenot
[email protected]These ricotta gnocchi were delicious! I used a food processor to blend the ricotta and flour, and it worked perfectly. The gnocchi were light and fluffy, and they cooked up beautifully in the butter and sage sauce. I will definitely be making these a
BISHAW DAS
[email protected]I made these gnocchi for dinner last night and they were a hit! My family loved them. They were so easy to make and they turned out so well. I will definitely be making these again.
Denis Micho
[email protected]These ricotta gnocchi were so light and fluffy! I used a potato ricer to get the ricotta nice and smooth, and I think that really made a difference. The gnocchi cooked up beautifully in the butter and sage sauce, and they were so delicious. I will de