Ricotta Gnocchi with Marinara
This Ricotta Gnocchi with Marinara is a tender, creamy, and comforting dish perfect for weeknight dinners or impressing guests!
Equipment
- Mixing Bowl
- Large Pot
- Skillet
- Wooden Spoon
- Flour-dusted surface
- Knife or bench scraper
Ingredients
For the Gnocchi:
- 12 ounces ricotta cheese star of the dish, providing creaminess and flavor
- 2 cups all-purpose flour can use "00" pasta flour for silkier texture
- 1 large egg binds ingredients together, adds moisture and richness
- 1 teaspoon salt essential for enhancing flavors
For the Marinara Sauce:
- 2 tablespoons olive oil for sautéing
- 1 small onion chopped, adds sweetness and depth
- 3 cloves garlic minced, infuses a fragrant aroma
- 28 ounces crushed tomatoes 1 can, base of the sauce
- 1 teaspoon dried basil for a hint of herbal flavor
- salt and pepper to taste, to season the sauce
Instructions
Prepare the Gnocchi Dough
- In a mixing bowl, combine the ricotta cheese and salt. Crack in the egg and mix until well combined. Gradually add 1 cup of flour, mixing with a spoon until the dough starts to come together. Add more flour as necessary, a little at a time, until the dough is no longer sticky but still soft.
Form the Gnocchi
- On a floured surface, turn out the dough. Divide it into four equal parts. Roll each part into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces. If desired, you can use a fork to create ridges on one side of each piece for better sauce adherence.
Cook the Gnocchi
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and transfer them to a plate.
Make the Marinara Sauce
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes and stir in the dried basil, salt, and pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.
Combine and Serve
- Once the marinara sauce is ready, gently add the cooked gnocchi into the skillet with the sauce. Toss to coat the gnocchi evenly. Serve warm, garnished with fresh basil or grated cheese if desired.
Notes
- Start with less flour and add more gradually to avoid dense gnocchi.
- Mix dough just until combined to keep gnocchi tender.
- Cook gnocchi until they float to avoid gummy texture.
- Create ridges on gnocchi with a fork for better sauce adherence.
- Store leftovers refrigerated up to 3 days or freeze uncooked gnocchi for up to 2 months.