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Ricotta Gnocchi in Tomato Sauce

 Ricotta Gnocchi in Tomato Sauce
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
4 ServingsPrep: 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 King Arthur Unbleached 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

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Ricotta Gnocchi in Tomato Sauce (continued)

Directions (continued)

  • 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.