Ingredients

How to make it

  • 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.

Reviews & Comments 12

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  • lacrenshaw 5 years ago
    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
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  • tinadunlap 5 years ago
    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
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  • lacrenshaw 5 years ago
    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
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  • lacrenshaw 5 years ago
    Thanks, tink. They are VERY different than potato gnocchi.. be prepared. Thanks for your five.
    L
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  • lacrenshaw 5 years ago
    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
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    " It was excellent "
    minitindel ate it and said...
    oh yummm this one is so different a must try thank you ..........

    hugs tink
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    " It was excellent "
    broadzilla ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Wow, what a unique recipe, Lorraine! I love potato gnocchi, never tried ricotta ones yet! How neat!
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  • lacrenshaw 5 years ago
    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
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  • lacrenshaw 5 years ago
    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!
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    " It was excellent "
    karlyn255 ate it and said...
    Good post. Always wondered what a GNOCCHI was. I think I would love these
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Sounds yummy - good combo of ingredients, bookmarking this one, got my 5 stars :)
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