Ricotta Gnocchi

Gnocchi ..

For me, Ricotta Gnocchi is easier and quicker to make than a potato gnocchi. Maybe though it is because I am yet to find the best potato gnocchi recipe.

While this might look complicated, it is simple and the gnocchi can be made in less than ½ hour.  You can also make the sauce the day before, omitting basil and when sauce is reheated, add basil before serving.

GnocchiGnocchi.Gnocchi Sauce

Gnocchi

350 g fresh ricotta ( I buy a wedge from the deli at the supermarket.  If you buy it in a tub, you might have to allow it to rest in a sieve to drain excess liquid)

1 cup finely grated parmesan

1 egg, lightly beaten

½ cup gf flour or potato flour

salt and pepper to taste

Tomato Basil Sauce

1 tablespoon olive oil

1 brown onion, finely chopped

1 clove garlic, crushed

400 g tin crushed tomatoes (if you like a thinner sauce then pass tomatoes through a sieve)

½ cup dry white wine

1 teaspoon brown sugar

½ cup torn basil leaves

  1. Place ricotta, parmesan and egg in large bowl.  Gently stir in flour until mixture comes together to form a soft, sticky dough. Season with salt and pepper.
  2. Halve dough.  On a lightly floured surface, roll one half into a 40 cm long log shape.  Using a sharp knife, cut log into 2 cm long pieces. With hands lightly floured, roll each piece into an oval shape.  Set aside on a tray lined with baking paper.  Repeat with other half of dough.
  3. To make the tomato sauce, heat oil in a large frying pan. Add onion and garlic.  Cook, stirring occasionally, until onion is soft.  Add undrained tomatoes, wine and sugar.  Bring to boil. Simmer for 5 minutes. Remove, cover and keep warm.
  4. Bring a large saucepan of salted water to boil.  Drop half the gnocchi, one by one into water.  Once gnocchi rises to surface, cook for a further minute. Remove and transfer to a large bowl.  Cover to keep warm.  Repeat with remaining gnocchi.
  5. Stir basil into tomato sauce. Season with salt and pepper and stir over heat until hot.  Combine gnocchi and tomato sauce gently until gnocchi is coated in sauce.
  6. Serve with a salad or on its own.

5 responses

  1. I will definitely be trying this soon!! LOVE gnocchi

    1. The sauce with the sweetness from the sugar makes this very yummy indeed.

  2. These Gnocchi look very tasty!! Thank you for sharing the recipe, I will try out it soon! Happy Sunday, Bridget 🙂

    1. Thanks Bridget. They are very filling but reheat well for lunch the next day. Joanne