Ricotta Gnocchi
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined
2
Mix in 1 cup of flour
3
Add additional flour if needed to form a soft dough
4
Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface
5
Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet
6
Place in the refrigerator until ready to use
7
Heat olive oil in a saucepan over medium heat
8
Stir in garlic, and cook until softened and fragrant, about 1 minute
9
Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes
10
Stir in shredded basil and season to taste with salt and pepper
11
While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat
12
Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain
13
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
14
Place gnocchi into a serving bowl, and spoon sauce overtop