Ricotta Gnocchi In Tomato Sauce Recipe

Name: Ricotta Gnocchi In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 5 garlic cloves, minced; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained; 1 can (6 ounces) tomato paste; 1/2 cup water; 2 tablespoons sugar; 1/2 teaspoon salt; 1 carton (15 ounces) whole-milk ricotta cheese; 2; s, lightly beaten; 1 cup grated Parmesan cheese; 2 teaspoons garlic powder; 1 teaspoon salt; 1/2 teaspoon pepper; 2 to 2-1/2 cups all-purpose flour; 1/2 pound fresh mozzarella cheese, cubed; Minced fresh basil, optional

Servings: persons

1 tablespoon olive oil
5 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (6 ounces) tomato paste
1/2 cup water
2 tablespoons sugar
1/2 teaspoon salt
1 carton (15 ounces) whole-milk ricotta cheese
2
s, lightly beaten
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 to 2-1/2 cups all-purpose flour
1/2 pound fresh mozzarella cheese, cubed
Minced fresh basil, optional

1
In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
2
Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
3
In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
4
Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

798

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 5 garlic cloves, minced, 1 can (14-1/2 ounces) Italian diced tomatoes, undrained, 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained, and more.

Yes, Ricotta Gnocchi In Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Gnocchi In Tomato Sauce

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