Easy Ricotta Gnocchi Recipes

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the 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.
• 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 the cubed mozzarella cheese 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.