Ricotta Gnocchi in Tomato Sauce

Name: Ricotta Gnocchi in Tomato Sauce
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 4 servings
Cuisine: Europe, Italian
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; GNOCCHI:; 1 carton (15 ounces) whole-milk ricotta cheese; 2 eggs, 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

Total Time Prep: 50 min. Cook: 70 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.—Jenn Martin, Sebago, Maine

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
GNOCCHI:
1 carton (15 ounces) whole-milk ricotta cheese
2 eggs, 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

Directions

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.
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.
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.
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.

Nutrition Facts

2 cups: 838 calories, 34g fat (19g saturated fat), 198mg cholesterol, 2174mg sodium, 89g carbohydrate (27g sugars, 6g fiber), 42g protein.

If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.—Jenn Martin, Sebago, Maine

Recipe Creator