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Homemade Ricotta Gnocchi with Marinara Sauce

Homemade Ricotta Gnocchi with Marinara Sauce
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Homemade Ricotta Gnocchi with Marinara Sauce combines light, tender ricotta gnocchi with a fresh, aromatic marinara sauce for an easy and elegant Italian meal. Perfect for busy weeknights or special occasions, this recipe delivers restaurant-quality flavor and texture using simple ingredients and straightforward steps.

Ingredients

Scale

For the Gnocchi Dough

  • 1 ½ cups whole-milk ricotta cheese, well drained
  • 1 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • Salt, to taste

For the Marinara Sauce

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • Salt and freshly ground black pepper, to taste
  • ½ cup fresh basil leaves, chopped

Optional Variations & Garnishes

  • ½ cup finely chopped cooked spinach (for spinach twist)
  • 1 tsp dried oregano or thyme (herb-infused sauce)
  • Red pepper flakes, to taste (for spicy kick)
  • Chopped sundried tomatoes, 2 tbsp (for sundried tomato boost)
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for garnish
  • Extra virgin olive oil, for drizzling

Instructions

  1. Prepare the Gnocchi Dough: Drain the ricotta cheese thoroughly to remove excess moisture, then combine it in a bowl with the flour, beaten egg, grated Parmesan, and a pinch of salt. Gently mix until the dough just comes together without overworking it to keep the gnocchi light and fluffy.
  2. Shape the Gnocchi: Divide the dough into smaller portions and roll each into long ropes about ¾ inch thick. Cut the ropes into bite-sized pieces and gently press each piece with a fork to create ridges that help the sauce cling better.
  3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove and transfer them to a warm plate.
  4. Make the Marinara Sauce: While cooking the gnocchi, heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes. Add crushed tomatoes, salt, and pepper, then simmer gently for 15-20 minutes to develop rich flavors. Stir in fresh basil just before serving. Add any optional herbs, red pepper flakes, or sundried tomatoes if desired.
  5. Combine and Serve: Toss the drained gnocchi gently with the marinara sauce. Serve plated gnocchi topped with extra sauce, a sprinkle of grated Parmesan cheese, fresh basil leaves, and an optional drizzle of extra virgin olive oil for finishing.

Notes

  • Drain ricotta thoroughly to avoid sticky or wet dough.
  • Use freshly grated Parmesan cheese for best flavor.
  • Do not over-handle the dough to maintain light, tender gnocchi.
  • Salt the cooking water well to enhance gnocchi flavor.
  • Simmer marinara sauce slowly for rich and thickened flavor.
  • Store leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Freeze uncooked gnocchi on a parchment-lined baking sheet, then transfer to freezer bags. Freeze sauce in airtight containers for up to 3 months.
  • Reheat gnocchi gently in simmering water and toss with reheated sauce on stovetop for best texture.

Nutrition

Keywords: ricotta gnocchi, homemade gnocchi, marinara sauce, Italian dinner, gluten-free gnocchi, ricotta cheese, easy gnocchi recipe, vegetarian Italian meal

Find it online: https://sophiemelody.com/homemade-ricotta-gnocchi-with-marinara-sauce/