Ricotta Gnocchi

• portions: 5 servings
• temps actif: 45 minutes
• temps total: 1 hour

Ingrédients

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

3 tablespoons olive oil

1 tablespoon minced garlic

1 (15.5 ounce) can diced tomatoes

1 dash crushed red pepper flakes

6 basil leaves, finely shredded

Salt and pepper to taste

8 ounces fresh mozzarella cheese, cut into small chunks

Instructions

Gather all ingredients.

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.

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.

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.

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.

To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese.

Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy!

Nutrition

• Calories: 442 kcal
• Lipides Totaux: 26 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 131 mg
• Sodium: 906 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 22 g