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Gnocchi di Ricotta con Salsa di Pomodoro.

Gnocchi di Ricotta con Salsa di Pomodoro.

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Fine-mesh sieve (for draining ricotta)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Fork or potato masher
  • Large pot for boiling gnocchi
  • Slotted spoon
  • Large skillet (for sauce)

Ingredients
  

  • Ingredients
  • For the Ricotta Gnocchi:
  • 1 cup 250g ricotta cheese, drained if watery
  • 1 large egg
  • 1/2 cup 60g grated Parmesan cheese
  • 3/4 cup 100g all-purpose flour, plus extra for dusting
  • Salt and black pepper to taste
  • For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1 can 14 oz crushed tomatoes (or fresh if preferred)
  • Salt and pepper to taste
  • 1/2 teaspoon sugar optional, to reduce acidity
  • Fresh basil leaves for garnish
  • Parmesan cheese grated (for serving)

Instructions
 

  • Instructions
  • Step 1: Prepare the Gnocchi Dough
  • Drain Ricotta: If your ricotta is watery, place it in a fine-mesh sieve and press lightly to remove excess moisture. This helps prevent the gnocchi from becoming too soft.
  • Mix Ingredients: In a large bowl, combine the ricotta, egg, Parmesan cheese, and a pinch of salt and pepper.
  • Add Flour: Gradually add the flour, folding it in with a spatula or wooden spoon until a soft, slightly sticky dough forms. Be careful not to overmix as it can make the gnocchi dense.
  • Step 2: Shape the Gnocchi
  • Dust Surface: Lightly dust a clean surface with flour and turn the dough out onto it.
  • Roll and Cut: Divide the dough into four portions. Roll each portion into a long, 1-inch thick rope. Cut the rope into small, 1-inch pieces. (For a traditional gnocchi shape, gently press each piece with the back of a fork to create ridges.)
  • Rest the Dough: Allow the shaped gnocchi to rest on a floured surface for 10 minutes while you prepare the sauce.
  • Step 3: Make the Tomato Sauce
  • Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  • Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10–12 minutes, stirring occasionally. Add a pinch of sugar if the sauce tastes too acidic.
  • Finish the Sauce: Once thickened, remove from heat and set aside. Add fresh basil leaves for a touch of herbaceous flavor.
  • Step 4: Cook the Gnocchi
  • Boil Water: In a large pot, bring salted water to a boil. Add the gnocchi in batches, making sure not to overcrowd the pot.
  • Cook Until Floating: The gnocchi will sink initially but will float to the top when done. This usually takes about 2–3 minutes. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the tomato sauce.
  • Step 5: Combine and Serve
  • Coat with Sauce: Gently toss the gnocchi in the skillet to coat them with the sauce.
  • Garnish and Serve: Sprinkle grated Parmesan over the top and garnish with fresh basil. Serve hot, and enjoy.
  • Variations and Tips
  • For a Creamier Gnocchi: Swap half the flour with potato starch for an even softer texture.
  • Add Vegetables: Sauté spinach, mushrooms, or bell peppers with the garlic in the sauce for extra flavor.
  • Dietary Substitutions:
  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
  • Dairy-Free: Replace ricotta with a dairy-free ricotta alternative and omit the Parmesan.
Keyword Gnocchi, Gnocchi con Pomodoro, Gnocchi di Ricotta