Ricotta gnocchi with sauce are too good. Perfect for a family lunch, ricotta gnocchi are also delicious in this version.
Today, gnocchi! At my house, even if it’s not Thursday, we often have gnocchi: water-based, potato, pumpkin, Roman-style… With a thousand different flours … with ricotta, like the ones I’m presenting to you today.
After all, I always make pasta at home, so gnocchi often find their way to my table.
It’s one of the dishes I love to cook because in its simplicity, it truly smells delicious, plus it’s light and healthy!
It will only take us a few minutes to bring light and delicious gnocchi to the table, which will be a hit!
Making gnocchi at home is very simple, we just need to put the ricotta and nutmeg in a bowl.
Then we add salt, eggs, flour, and grated cheese, and mix until we form a soft and elastic dough.
Shape the gnocchi with your hands, forming the classic strips that we will round and cut with a knife.
These ricotta gnocchi are so good and delicate that they pair well with any sauce, from the lightest to the richest.
However, I recommend using ricotta that is not soft and well-drained, making it much easier to work with the dough.
And speaking of sauce, you can always have a different dish by varying the condiments.
This time, I present them with a simple basil-scented tomato sauce.
We are talking about a fresh tomato sauce. I used cherry tomatoes, garlic, and basil, with delicious extra virgin olive oil.
Dipping bread is a must, I’m warning you.
Here are my Ricotta Gnocchi with sauce, quick and very delicious!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 735.64 (Kcal)
- Carbohydrates 72.78 (g) of which sugars 18.33 (g)
- Proteins 34.78 (g)
- Fat 35.82 (g) of which saturated 17.86 (g)of which unsaturated 8.80 (g)
- Fibers 3.21 (g)
- Sodium 1,684.18 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Ricotta Gnocchi with Sauce
- 17.6 oz cow or mixed ricotta (or sheep ricotta)
- 2 1/2 cups all-purpose flour
- 2 eggs
- 4.2 oz parmesan cheese
- salt
- to taste nutmeg
- 2.2 lbs cherry tomatoes
- to taste extra virgin olive oil
- 2 cloves garlic
- to taste basil
- salt
- 1 tsp sugar
Tools
- Pastry Board
- Bowl
- Gnocchi Board
- Food Scales
- Pot
- Pan
Steps
Ricotta Gnocchi with Sauce
To prepare the sauce, make a cross-cut at the end of each cherry tomato.
Put a small pot full of water on the stove, once boiling, immerse the cherry tomatoes and leave them for a few minutes, then drain and cool them by passing them in cold water. This facilitates peeling.
Once peeled, cut them into pieces.
Now pour extra virgin olive oil into a large and wide pan and sauté 1/2 garlic cloves. Once the garlic is golden, remove it. Now add the chopped tomatoes, mash them a little with a fork, salt them, and let them cook for 25/30 minutes over medium heat.
Stir the sauce often, ensuring it doesn’t dry out too much, and add a bit of water as needed and the teaspoon of sugar to remove acidity. Once the sauce is creamy and thick, it is ready.
Scent with basil leaves.
While the sauce is cooking, let’s prepare the ricotta gnocchi.
Put the ricotta in a bowl and mix it with a fork to soften.
Add eggs, parmesan, salt, and a pinch of nutmeg, and start mixing.
When the mixture is nice and homogeneous, add the flour gradually.
“Depending on the humidity of the flour and the consistency of the ricotta, it may be necessary to add more flour in small pinches until the dough reaches perfect consistency.”
Transfer and knead everything on a pastry board until it feels homogeneous, soft, and compact to the touch.
Dust the pastry board with flour, divide the dough to form logs.
Cut into pieces about 1/2 inch.
You can leave them smooth, mark them on a fork, or use a special gnocchi board.
Cook the gnocchi in plenty of salted water and, as soon as they rise to the surface, lift them with a slotted spoon.
Pour the gnocchi into the pan with the condiment. Stir gently to blend the flavors.
Ready to be served, decorate with some fresh basil leaves.
Enjoy your meal.
Advice
If the ricotta is fresh, it should be drained in a colander for two hours.
Arrange the ricotta gnocchi on a slightly floured work surface, let them dry in the air for about 30 minutes.
They can be frozen. Once ready, when raw, place them on a tray with a little flour and spread them well with your hands.
We cover them with a food bag and put them in the freezer to freeze.
Once frozen, we can remove the tray, shake them gently, and leave them in a tightly closed food bag in the freezer.
In this way, we can store them in the freezer for up to three months.
When we want to enjoy them, we just need to drop them directly into boiling salted water, and as soon as they float to the surface, they will be ready to be seasoned.
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