Gnocchi di Ricotta al Sugo

Gnocchi di Ricotta al Sugo is a delightful Italian dish that brings together the lightness of ricotta cheese and a flavorful tomato sauce. This dish is perfect for a cozy dinner or a special occasion, and it’s a wonderful way to impress your friends and family without spending hours in the kitchen. From my own personal experience, I can tell you that homemade gnocchi can be a game-changer, and they’re not as difficult to make as you might think. Let me show you how I make this delicious dish.

Notes on What to Expect

When you make Gnocchi di Ricotta al Sugo, expect a dish that is both comforting and satisfying. The soft, pillowy gnocchi paired with the vibrant tomato sauce creates a perfect harmony of flavors. The dish is great for family dinners or when you want to impress guests.

Ingredients

For the Gnocchi:

• 1 cup ricotta cheese (drained)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg (optional)

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves (for garnish)
• Grated Parmesan cheese (for serving)
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Equipment Needed

• Mixing bowls
• Fork or potato masher
• Baking sheet
• Pot for boiling
• Skillet for sauce
• Wooden spoon
• Slotted spoon
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Prep Time

• 15 minutes for the gnocchi
• 10 minutes for the sauce

Cook Time

• 3-5 minutes for boiling gnocchi
• 15 minutes for sauce

Time to Stand

• 5 minutes (let the gnocchi rest before cooking)

Total Time

• 45 minutes

Ease of Cooking

• Easy

Servings

• 4 servings

Calories

• Approximately 350 calories per serving

Cost of Ingredients

• Approximately $10-$15 (varies by location and ingredient choice)

Step-by-Step Instructions

1. Make the Gnocchi Dough

• In a mixing bowl, combine the drained ricotta, flour, egg, salt, and nutmeg. Mix with a fork or your hands until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a bit more flour.

2. Shape the Gnocchi

• Dust your work surface with flour and turn the dough out onto it. Divide the dough into four equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. You can use a fork to press lightly on each piece to create the classic gnocchi shape.

3. Prepare the Sauce

• In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Simmer the Sauce

• Pour in the crushed tomatoes and season with salt and pepper. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.

5. Cook the Gnocchi

• In a large pot of boiling salted water, gently add the gnocchi. They are ready when they float to the surface, usually in about 3-5 minutes. Use a slotted spoon to transfer them to the sauce.

6. Combine Gnocchi and Sauce

• Carefully toss the cooked gnocchi in the sauce, ensuring they are well coated. Cook for another minute to heat through.

7. Serve

• Plate the gnocchi and sauce, garnishing with fresh basil and grated Parmesan cheese.

Variations

• Gluten-Free: Use gluten-free flour or almond flour to make the gnocchi.
• Dairy-Free: Substitute the ricotta with a vegan ricotta or silken tofu for a dairy-free option.
• Herbed Gnocchi: Add fresh herbs like parsley or spinach to the dough for added flavor and nutrition.
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Tips

• Texture Check: If your dough feels too wet, add a little more flour. It should be soft but not sticky.
• Resting the Dough: Allowing the gnocchi to rest for a few minutes helps them hold their shape while cooking.

Substitutions for Specific Dietary Needs

• Egg-Free: You can replace the egg with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water, let it sit for a few minutes until it thickens).
• Low-Carb: Consider using cauliflower or zucchini as a base instead of ricotta.

Nutritional Information Per Serving

• Calories: 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 14g
• Fiber: 2g

I hope this guide has made making Gnocchi di Ricotta al Sugo seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.