Ricotta Gnocchi in Tomato Sauce Recipe

Ricotta Gnocchi in Tomato Sauce Recipe
Ricotta Gnocchi in Tomato Sauce Recipe photo by Taste of Home
Publisher Photo

Ricotta Gnocchi in Tomato Sauce Recipe

Be the first to add a review
Publisher Photo
If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.—Jenn Martin, Sebago, Maine
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. Cook: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. Cook: 70 min.

Ingredients

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • GNOCCHI:
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 2 eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 1/2 pound fresh mozzarella cheese, cubed
  • Minced fresh basil, optional

Directions

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil. Yield: 4 servings.
Originally published as Ricotta Gnocchi in Tomato Sauce in Country Woman August/September 2013, p34

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • GNOCCHI:
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 2 eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 1/2 pound fresh mozzarella cheese, cubed
  • Minced fresh basil, optional
  1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
  2. Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
  3. In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
  4. Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil. Yield: 4 servings.
Originally published as Ricotta Gnocchi in Tomato Sauce in Country Woman August/September 2013, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRicotta Gnocchi in Tomato Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review