Creamy Ricotta Gnocchi 

Mar 15, 2021

Creamy Ricotta Gnocchi

You gotta say this with a thick Italian accent.
Servings: 4

Ingredients

For creamy tomato sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 28 ounce can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground pepper to taste
  • 2 cups fresh baby spinach
  • 1/2 cup whole milk.

For ricotta gnocchi

  • 1 15 ounce container whole milk ricotta cheese, excess moisture removed
  • 1/2 cup Parmesan cheese
  • 1 whole egg plus 1 egg yolk
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour plus more for dusting
  • Parmesan cheese for serving

Instructions

For creamy tomato sauce

  • Heat butter and olive oil in a large sauce pan over medium. Add onion and cook 4-5 minutes or until translucent. Add garlic and cook for 1 additional minute. Add crushed tomatoes and basil and bring to a simmer. Season with salt and pepper.
  • Cook for 20 minutes and then add spinach. Cook for an additional 5 minutes and then pour in milk and stir to combine.

For ricotta gnocchi

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together ricotta, Parmesan, eggs and salt in a large mixing bowl. Add the flour and mix with a rubber spatula until just combined. The mixture should be slightly sticky. If too sticky, add another tablespoon of flour.
  • Shape the dough into a round disk and divide into four even pieces.
  • On a lightly floured work surface, roll each piece of dough into a 3/4 inch thick log. Cut each log into 3/4 inch pieces. Lightly flour the gnocchi pieces and toss to prevent from sticking.
  • Add the gnocchi to the boiling water. Once they rise to the surface, cook for 1 minute. Remove with a slotted spoon, drain well and toss with creamy tomato sauce. Sprinkle with Parmesan cheese and serve immediately.
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