Recipes Cuisine European Italian Ricotta Gnocchi 4.5 (712) 510 Reviews 77 Photos This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious! Submitted by Shelbi Awabdy Updated on November 16, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 77 77 77 77 Prep Time: 45 mins Cook Time: 15 mins Total Time: 1 hr Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 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 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 Directions Gather all ingredients. Dotdash Meredith Food Studios Prepare the gnocchi: 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Make the sauce: 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. Dotdash Meredith Food Studios While sauce is simmering, 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. Dotdash Meredith Food Studios To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese. Dotdash Meredith Food Studios Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy! Dotdash Meredith Food Studios Recipe Tip The secret to making the gnocchi is to dry the ingredients as much as you can before using them. Let the ricotta drain off excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using. I Made It Print 772 home cooks made it! Nutrition Facts (per serving) 442 Calories 26g Fat 27g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 442 % Daily Value * Total Fat 26g 33% Saturated Fat 12g 60% Cholesterol 131mg 44% Sodium 906mg 39% Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Total Sugars 4g Protein 22g 45% Vitamin C 7mg 8% Calcium 521mg 40% Iron 4mg 24% Potassium 252mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.