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Ricotta Gnocchi

Prep Time:

45 Minutes

Cook Time:

15 Minutes





About the Recipe

This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious!



  • 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 (Optional)

  • 6 basil leaves, finely shredded

  • Salt and pepper to taste

  • 8 ounces fresh mozzarella cheese, cut into small chunks


Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: While the 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.

Step 5: 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.

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