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    You are in: Home / Italian / Ricotta Gnocchi Recipe
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    Ricotta Gnocchi

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    LUv 2 BaKE's Note:

    Here's some cheesy gnocchi with a light tomato basil sauce. Adapted from Italian Food Forever.

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    Ingredients:

    Servings:

    Units: US | Metric

    Gnocchi

    Sauce

    Directions:

    1. 1
      In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
    2. 2
      Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
    3. 3
      Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
    4. 4
      To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
    5. 5
      To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
    6. 6
      Tip - dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.

    Ratings & Reviews:

    • on February 25, 2010

      55

      Lovely and light. I followed the recipe to the letter. My husband loved them :) Will be doing them again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2011

      55

      i used only 1/4 cup of parmesan because i wanted the flavor of my homemade ricotta to shine. it was quite dry so 1 cup of flour was PLENTY. i actually added a little more ricotta and then just a dusting of flour to make the dough behave. i skipped the sauce and just make a browned butter with garlic and herbs to drizzle on top, along with more fresh parmesan. these don't puff as much as potato gnocchi but they have a much nicer flavor and texture and are much easier to make. next time i may not bother using the good homemade ricotta since the flavor didn't really come through much but i will certainly make these again, they're lovely!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2009

      55

      Yummy! I made them with Whole Wheat Flour and I thought they came out pretty tasty. However I have nothing to compare it to haha, first time making and eating this! I just needed to use up leftover ricotta cheese. Very easy to do. I used 3 cloves of garlic in the sauce and it was delish. Tip - let them sit a little bit in the air before serving

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Ricotta Gnocchi

    Serving Size: 1 (284 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.9
     
    Calories from Fat 167
    40%
    Total Fat 18.6 g
    28%
    Saturated Fat 7.5 g
    37%
    Cholesterol 83.3 mg
    27%
    Sodium 1030.2 mg
    42%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 8.8 g
    35%
    Sugars 6.1 g
    24%
    Protein 22.6 g
    45%

    The following items or measurements are not included:

    lowfat parmesan cheese

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