Ricotta Gnocchi

Ricotta gnocchi is gnocchi, but not as you know it. It's made with fresh ricotta so it's much easier to make than the potato kind (yes - I'm claiming you can make this on a school night) but just as delicious.

5 from 2 votes

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Course: Main Course

Cuisine: Italian, Modern Australian

Keyword: Basil, easy sauce, gnocchi, gnudi, napoli sauce, ricotta gnocchi, Ricotta gnocchi sauce, ricotta gnocchi taste, Sicilian ricotta gnocchi, Tomato

Total Time: 30

Servings:

Equipment

Lidded pot
Stovetop
Deep frying pan

Ingredients

1 tablespoon salt
4 cloves garlic
1 lemon
1 bunch basil
100 g parmesan block
1 tablespoon olive oil
400 g cherry tomatoes canned
400 g diced tomatoes canned
2 cups chicken stock
1 teaspoon brown sugar
1 teaspoon dried oregano leaves
½ teaspoon salt and pepper 1 teaspoon total for the recipe
500 g ricotta
2 eggs
1 ¼ cup plain flour 1 ¾ cups total for the recipe
½ teaspoon salt and pepper 1 teaspoon total for the recipe
½ cup plain flour 1 ¾ cups total for the recipe

Instructions

Place a large pot of water on high heat, add salt, cover with a lid and bring to the boil.
TIP: If you don’t feel up to making gnocchi on a weeknight, you’re totally welcome to skip this and use store-bought gnocchi instead.
1 tablespoon salt
Peel and chop garlic, zest lemon and roughly chop basil leaves (reserve a few for garnish). Finely grate parmesan cheese. Set aside.
1 lemon, 1 bunch basil, 100 g parmesan, 4 cloves garlic
Heat a deep frying pan over medium heat. Add oil, garlic and lemon zest and saute until fragrant. Reduce heat to low. Add tomatoes, stock, sugar, oregano, chopped basil leaves, salt and pepper, and simmer for 15 mins.
1 lemon, 1 bunch basil, 1 tablespoon olive oil, 400 g cherry tomatoes, 400 g diced tomatoes, 2 cups chicken stock, 1 teaspoon brown sugar, 1 teaspoon dried oregano leaves, ½ teaspoon salt and pepper, 4 cloves garlic
In a large mixing bowl, mix together ricotta and eggs.
500 g ricotta, 2 eggs
Add flour, salt, pepper and ¾ of the grated parmesan (reserving some for the end) and fold dry ingredients into the batter until you form a dough.
1 ¼ cup plain flour, ½ teaspoon salt and pepper
Flour your benchtop, then divide dough into handfuls (about one per serve), and gently roll each into a long snake. Slice into bite-size pieces (they will puff up when boiled).
½ cup plain flour
Add gnocchi to the boiling pot of water in batches. Once the gnocchi has floated to the top, remove with a slotted spoon and add to the tomato sauce.
Congratulate yourself for making homemade gnocchi and serve topped with remaining parmesan and basil leaves.

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