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CookPal AI
Ricotta Gnocchi

Ricotta Gnocchi

Cost $15, save $10

Source: Recommended by CookPal

  • 25 Min
  • 5 Servings
  • $15

INGREDIENTS

  • For Gnocchi

    • 1 (8 ounce) container ricotta cheese
    • 🥚 2 large eggs
    • 🧀 ½ cup freshly grated Parmesan cheese
    • 🧂 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 🌾 1 cup all-purpose flour, or as needed

  • For Sauce

    • 3 tablespoons olive oil
    • 🧄 1 tablespoon minced garlic
    • 🍅 1 (15.5 ounce) can diced tomatoes
    • 1 dash crushed red pepper flakes (Optional)
    • 6 basil leaves, finely shredded
    • Salt and pepper to taste
    • 🧀 8 ounces fresh mozzarella cheese, cut into small chunks

STEPS

1

Gather all ingredients.

2

Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough.

3

Divide dough into 3 or 4 pieces and roll into 1/2-inch thick ropes on a floured surface. Cut each rope into 1-inch pieces and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

4

Heat olive oil in a saucepan over medium heat. Stir in garlic and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

5

Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

6

Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese.

7

Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy!

NUTRIENTS

Per 1 serving

🔥

442

Calories

  • 22
    Protein
  • 27
    Carbs
  • 26
    Fats

💡 To prevent the gnocchi dough from becoming sticky, ensure your work surface and hands are well-floured during preparation.Refrigerating the gnocchi before boiling helps them maintain their shape when cooked.Fresh basil enhances the sauce's flavor—do not substitute with dried basil unless absolutely necessary.Leftover gnocchi can be stored in the fridge and reheated gently to maintain texture.