Ricotta Gnocchi

Recipe View Gather all ingredients.

Recipe View Prepare the gnocchi: In a large bowl, gently combine the ricotta, eggs, Parmesan cheese, salt, pepper, and garlic powder until a smooth mixture forms. (5 minutes)

Recipe View Gradually incorporate the flour, mixing until a soft, slightly sticky dough comes together. Be careful not to overmix. Add a little more flour if the dough is too wet, but the less flour you use, the lighter the gnocchi will be. (5 minutes)

Recipe View Divide the dough into 3 or 4 portions. On a lightly floured surface, roll each portion into a 1/2-inch thick rope. Cut the ropes into 1-inch pieces. (10 minutes)

Recipe View Arrange the gnocchi on a lightly floured baking sheet and refrigerate for at least 30 minutes to help them hold their shape during cooking. (30 minutes)

Recipe View Make the sauce: Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. (5 minutes)

Recipe View Pour in the diced tomatoes and add the red pepper flakes. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. (10 minutes)

Recipe View Stir in the shredded basil and season the sauce to taste with salt and pepper. (2 minutes)

Recipe View While the sauce simmers, bring a large pot of lightly salted water to a rolling boil over high heat. (10 minutes)

Recipe View Gently drop the gnocchi into the boiling water. Cook until they float to the surface, about 1 to 2 minutes. Once they float, cook for another 30 seconds, then remove them with a slotted spoon and drain well. (3 minutes)

Recipe View To assemble the dish: Stir the cubed mozzarella into the warm tomato sauce. The heat of the sauce will gently soften the cheese, creating a creamy, melty texture. (2 minutes)

Recipe View Place the cooked gnocchi into a serving bowl and spoon the tomato-mozzarella sauce generously overtop. Serve immediately and enjoy!