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
Directions
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..