This post contains affiliate links.
Gnocchi gives me weird feelings. Mostly because I love it so much, but at the same time it gives me anxiety since it was one of the MasterChef challenges. Luckily I didn’t have to make the gnocchi for an elimination, but the idea of making potato gnocchi still gives me the heeby jeebies. Which is why I love ricotta gnocchi! It’s lighter, easier and way more flexible as a recipe. It’s truly hard to mess up!
For this gnocchi recipe, I use paper towels to remove excess water from the ricotta. This helps the gnocchi come together with less flour. If you have issues bringing the dough together, make sure to wash your hands and then come back to the dough to see if it’s still tacky/sticky. Try not to knead the dough too much once the flour is added so that you have a tender gnocchi
When boiling the gnocchi, make sure the water isn’t boiling too vigorously- it’ll break the gnocchi apart! Just let it simmer! Also if you don’t think you’ll eat all the gnocchi right away, you can freeze it! Just place the cut gnocchi on the baking tray per the recipe and then freeze the tray until hard. Place the gnocchi into a freezer proof ziploc bag and then cook for 3-4 minutes whenever you want gnocchi!
I paired my gnocchi with a tomato blush sauce, it’s rich and cozy. But you can also pair gnocchi with a brown butter sage sauce, pesto, regular tomato sauce, or garlic oil!
Print
Ricotta Gnocchi in a Blush Sauce
- Total Time: 35
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Easy 35 minute meal for pillowy soft ricotta gnocchi in a creamy tomato blush sauce! Serves 4-6 people.
Ingredients
Ricotta Gnocchi
16 oz full-fat ricotta cheese
1 oz ( 1/3 cup) grated parmesan cheese
1 tsp lemon zest
1 tsp lemon juice
3/4 cup (6 oz) all-purpose flour
kosher salt
3 egg yolks (or 1–2 tbsp of flour for egg-free)
Tomato Blush Sauce
2 tbsp butter
1 small clove garlic, finely chopped
3/4 cup heavy cream
3/4 cup tomato sauce
1/2 cup grated parmesan plus for topping
1/4 tsp ground fennel
Instructions
Ricotta Gnocchi
- Place a paper towel sheet on a plate. Spread ricotta on another paper towel sheet and cover with another. Press to dab away any moisture.
- Add ricotta, parmesan cheese, black pepper, lemon zest, lemon juice, and salt into a mixing bowl. Taste for seasoning and adjust salt as needed and add egg yolks. Add flour and mix until you have a smooth dough. It should not be sticky or tacky.
- Bring a pot of salted water to a boil.
- Cut the gnocchi dough into 8 pieces. Flour a clean work surface and gently roll each piece into a long log that is 1 inch in diameter. Using a floured knife or bench scraper, cut the rope into 3/4 inch pieces (about the size of your knuckle). Place the cut gnocchi onto a floured baking tray. Repeat with the rest of the dough.
Tomato Blush Sauce
- While the water for the gnocchi is coming to a boil, make the sauce. Add butter to a large saucepan over medium heat. Once it’s melted, add garlic and stir for 1 minute. Add cream and tomato sauce and whisk well. Season with salt, pepper, and fennel, and whisk well. Cook over medium-low heat for 5 minutes. Stir in the parmesan cheese and keep warm over low heat, ensuring not to simmer the sauce.
- Add the gnocchi to the boiling water in 3-4 batches. Once the gnocchi floats to the top, cook for 1 minute. Use a strainer to remove the gnocchi and drain. Place the gnocchi directly into the sauce. Repeat until all the gnocchi are cooked.
- Serve the gnocchi while hot with extra parmesan and freshly ground black pepper.
- Prep Time: 20
- Cook Time: 15
