Ricotta Gnocchi

Ricotta Gnocchi - Takes less time to make and much lighter than the traditional potato gnocchi.The dough comes together in minutes and takes less than five minutes to cook.

Served with a simple tomato sauce, you’’ll have an easy and delicious dinner ready in no time!

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

Ingredients 2 lbs (32 oz) ricotta cheese  1/2 cup Parmesan cheese 2 eggs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 3-4 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


Drain ricotta cheese in a strainer set over a bowl while you gather your ingredients ( to drain excess liquid).

Mix ricotta, parmesan cheese, eggs, salt, pepper and garlic powder together in a large bowl.

Add 1 cup flour at a time and mix until a soft dough forms ( amount of flour will depend on how wet the ricotta is).

Divide the dough into few pieces and roll into ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a floured baking sheet. (Can press down with a back of the fork to get groove marks)

Bring a large pot of salted water to boil.

Meanwhile, heat olive oil in a large saucepan.. Add garlic and red pepper flakes and sauté for a few minutes.

Add tomato sauce and simmer while you cook the pasta.Once water comes to a boil, add gnocchi and cook until they float to the top, working in batches if needed.

Use a slotted spoon to transfer to sauce and simmer for few minutes.

Season to taste with salt and pepper. Stir in parmesan cheese and top with basil before serving..

Culinary Adventures with MJ  

Email: mj@culinaryadventureswithmj.com


Orange County, Caiifornia 

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