15 Minute Ricotta Gnocchi Recipes

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the 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.
• 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.
• 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.
• To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Steps:

• Drain any liquid from the ricotta container. Combine the cheese in a large bowl with egg yolk, salt and grated cheese, mixing well to combine. Add flour and stir just until combined; it should still be quite sticky. The more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!
• Bring a large pot of salted water to a boil.
• Meanwhile, flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4"). Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don't get soggy and stick.
• Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don't stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.