Ricotta Gnocchi in Tomato Sauce
Italian ricotta gnocchi are soft pillowy dumplings made from flour, ricotta cheese, Parmesan, eggs, and salt. It is easier to make than you'd expect and pairs beautifully with tomato sauce, or simply tossed with butter and herbs.
Servings: 8 people
Calories: 80kcal
Ingredients
- 2 cups unbleached all-purpose flour plus extra for kneading and dusting
- 16 ounces whole milk ricotta cheese drain excess liquid
- 1/2 cup Parmigiano-Reggiano cheese freshly grated
- 2 large eggs
- 1/2 teaspoon kosher salt
- tomato sauce
- extra Parmesan cheese for serving
Instructions
- In a large bowl, add the flour. Make a well in the center and add ricotta cheese, Parmesan, eggs, and salt. Mix until combined.
- Turn mixture to a well-floured board and begin gently kneading. Add more flour as necessary until dough stops sticking to your fingers. Form into a large ball.
- Divide the dough into four sections. Roll each section into 1/2-inch-thick rope. Cut each rope in 1-inch pieces.
- To make the ridges, roll each piece down the tines of a fork or gnocchi board.
- Sprinkle gnocchi with flour as needed to prevent sticking. Spread them out and allow them rest a bit while you heat the sauce and boil the water.
- Add the tomato sauce to a medium saucepan, and bring to a simmer over medium-low heat.
- Bring a large pot of lightly salted water to a boil over high heat.
- Gently add the gnocchi to the boiling water and cook until they float to the surface, about 2 to 3 minutes.
- Remove the gnocchi with a slotted spoon and place into a large serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed. Serve with extra tomato sauce and grated Parmesan cheese.
Nutrition
Calories: 80kcal