ricotta gnocchi

Ingredients

• Servings: 5
• gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
• sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. mix in 1 cup of flour. add additional flour if needed to form a soft dough.
• divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. place in the refrigerator until ready to use.
• heat olive oil in a saucepan over medium heat. stir in garlic, and cook until softened and fragrant, about 1 minute. pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. stir in shredded basil and season to taste with salt and pepper.
• while sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• 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. place gnocchi into a serving bowl, and spoon sauce overtop.