Ricotta Gnocchi

Ingredients

• ricotta cheese (227 grams)
• eggs (2 )
• Parmesan cheese (120 grams)
• salt (1 teaspoon)
• pepper (1 teaspoon)
• garlic powder (1 teaspoon)
• all-purpose flour (120 grams)
• olive oil (45 grams)
• minced garlic (15 grams)
• diced tomatoes (439 grams)
• crushed red pepper flakes (1 dash)
• basil leaves (6 )
• mozzarella cheese (227 grams)

Instructions

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. While 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.
6. To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese.
7. Place gnocchi into a serving bowl and spoon sauce overtop. Enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 442
• fat: 26 g
• sats: 12 g
• carbs: 27 g
• fibre: 2 g
• protein: 22 g
• salt: 0.906 g