Ricotta Gnocchi




Ricotta Gnocchi - Takes less time to make and much lighter than traditional potato gnocchi. The dough comes together quickly with no resting time required.

Gnocchi freezes well so make some extras! Spread the gnocchi on a sheet pan and place in the freezer until firm. Transfer to a freezer bag or container. Frozen gnocchi can be placed directly into the boiling water to cook.


This is one of my granddaughter's favorite dishes to make. Served with a simple tomato sauce, this is perfect for kids to have fun in the kitchen and have dinner ready in 30 minutes!


Note: If maintaining a vegetarian lifestyle, some parmesan cheese brands are not vegetarian so make sure to check the label.


Ricotta Gnocchi


Ingredients 1 lb (15 oz) ricotta cheese  1/2 cup Parmesan cheese 2 eggs ( 1 egg, 1 egg yolk) 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 - 2 cups all-purpose flour


Sauce: 1 Tablespoon olive oil 3 cloves garlic, minced  ¼ teaspoon red pepper flakes  1 (28oz) can tomato sauce or crushed tomatoes  Salt and pepper to taste 1/2 cup Parmesan cheese  Optional garnish Basil or parsley


Directions


If ricotta has a lot of liquid: Drain ricotta in a strainer set over a bowl while you gather your ingredients to drain excess liquid.


Sauce: Heat olive oil in a large saucepan or skillet. Add garlic and red pepper flakes and sauté for about a minute. Add tomato sauce and simmer on low heat while you prepare the dough.


Bring a large pot of water to boil.


Dough: In a large bowl, add ricotta, parmesan, 1 egg and 1 egg yolk, salt, pepper and stir until combined with a fork. Add 1/2 cup of flour and gently mix. Add more flour, 1/2 cup at a time, and mix together.


Using your hands, knead until a soft dough forms (don’t over mix). The amount of flour will depend on how wet the ricotta is.