Recipe
Ricotta Gnocchi With Spicy Sauce Recipe
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Lacrenshaw / All my dishes 9 months, 2 weeks ago
Submitted by shelbi lynn to allrecipes, these are much lighter than my mother's potato gnocchis. We used to call hers "belly bombs"! We LOVED them... The times posted seem a tad hinky to me but I guess I'm required to use them as publis... More
Prep:45m Cook:15m Servings:4
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 Lacrenshaw |
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Ingredients
- GNOCCHI:
- 8 ounce container ricotta cheese
- 2 eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour, as needed
- SAUCE:
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 15.5 ounce can diced tomatoes
- Dash crushed red pepper flakes, optional
- 6 basil leaves, finely shredded
- Salt and pepper to taste
- 8 ounces fresh mozzarella cheese in small cubes
Directions
- GNOCCHI:
- Stir together the ricotta cheese, eggs, Parmesan cheese, salt, pepper and garlic powder in a large bowl until evenly combined.
- Mix in enough to make a soft dough.
- Divide dough into 3 or 4 pieces and, on a floured surface, roll into 1/2" thick ropes.
- Cut each rope into 1" pieces and place on lightly floured baking sheet.
- Place in refrigerator until ready to use.
- SAUCE:
- Heat olive oil in 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 bail and season to taste with salt and pepper.
- 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 top of the water, 1 to 2 minutes.
- Drain.
- Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften NOT melt the cheese.
- Place gnocchi into serving.
- Spoon sauce on top.
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aussie_meat_pie 9 months, 2 weeks ago said:
Sounds yummy - good combo of ingredients, bookmarking this one, got my 5 stars :)
karlyn255 9 months, 2 weeks ago said:
Good post. Always wondered what a GNOCCHI was. I think I would love these
lacrenshaw 9 months, 2 weeks ago said:
They are yummy! My mom's were potato gnocchi in keeping with her Russian background. They are a much heavier dumpling than these. I should post that recipe just for comparison.. Thanks for your five, Maryanne!
Lorraine
PS Love your group!
lacrenshaw 9 months, 2 weeks ago said:
So now, karlyn, there should be no more excuses for not trying them. I'm going to try to post my mother's potato gnocchi tomorrow and then you can try them both and judge for yourself which is better. Thanks for your 5, my friend.
Lorraine
juels 9 months, 2 weeks ago said:
Wow, what a unique recipe, Lorraine! I love potato gnocchi, never tried ricotta ones yet! How neat!
broadzilla 9 months, 2 weeks ago said:
I make my gnocchi with the ricotta too, and am so glad to see someone else does! A little Italian lady I cooked in a restaurant with taught me. Thanks for sharing!
minitindel 9 months, 1 week ago said:
Oh yummm this one is so different a must try thank you ..........
hugs tink
lacrenshaw 9 months, 1 week ago said:
You know, julia, friends of ours RAVED about the gnocchi at their favorite Italian restaurant. When we accompanied them one evening I just had to see what the "gnocchi" fuss was all about. I was just a little disappointed because I wanted them to be what the two of US know as gnocchi. I've adjusted a little but am still partial to those "belly bombs" of my youth! Hope you enjoy these, my friend. Thanks for your five!
L
lacrenshaw 9 months, 1 week ago said:
Thanks, tink. They are VERY different than potato gnocchi.. be prepared. Thanks for your five.
L
lacrenshaw 9 months, 1 week ago said:
Actually, broad, I'm still a tad partial to the potato gnocchi. Could be because that's what I grew up eating. That said and considering my Italian/Russian heritage, I like them BOTH! Thank you for the 5.
Lorraine
tinadunlap 8 months, 2 weeks ago said:
And here i was thinking i was the only one who knew about making ricotta gnocci. light as a feather. i always make these for company. they are in great demand
lacrenshaw 8 months, 2 weeks ago said:
This truly is a wonderfully easy dish which can be made to seem so very intimidating, tina. Several of our GR pals make these ricotta "pillows"...
Lorraine