This gnocchi is made from ricotta cheese instead of the familiar potato gnocchi that most people are used to. Using ricotta cheese yields a lighter, less dense gnocchi than it’s potato counterpart. We used a gnocchi board to get the classic looking ridges but you can always skip this step and simply cut the gnocchi into small cubes.
Ricotta Gnocchi with Simple Marinara Sauce
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Yield: 4 servings
For the Ricotta Gnocchi:
- 8oz ricotta cheese
- 2 eggs
- ½ cup grated parmesan cheese
- 1 teaspoon ground nutmeg
- 1 generous pinch of salt
- 1 tablespoon minced basil (optional)
- 1 cup all-purpose flour *might need more if your dough is too wet
For the Sauce:
- 2 cups pureed San Marzano tomatoes *you can either buy them already in a puree or blend a can of diced or whole tomatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
In a large mixing bowl, stir together ricotta, eggs, Parmesan, nutmeg and salt. Mix in flour until a soft dough is achieved. If your dough is too sticky, add more flour until you are able to work the dough into a ball with your hands.
On a well-floured surface, divide the dough into 4 pieces and proceed to roll each piece into 1-inch thick ropes. Cut these ropes crosswise into 1-inch thick pieces. If you have a gnocchi board, roll each individual piece on the board to achieve the ridged look. Lay the gnocchi on a floured baking sheet ensuring they are not touching and refrigerate until ready to use.
In a medium sized saucepan, heat oil over medium-low heat. Add garlic and sauté until fragrant, approximately 1-2 minutes. Add tomatoes, salt and pepper, and simmer over medium high heat for 10 minutes.
Bring a large pot of salted water to a boil. Toss in the gnocchi and cook for 1 and a half minutes, or until they float to the surface. Drain and serve with marinara sauce. Garnish with fresh parmesan cheese.