Ricotta Gnocchi with Marinara Fresca

If you want to impress your friends and your taste buds, this ricotta gnocchi is the perfect dish. This classic Italian meal is much simpler than you might think. I prepared this dish for a family dinner and I was so surprised by how easy it is to make! The ricotta gives the gnocchi a lighter quality than other potato gnocchi, which makes it easier to finish your entire plate. Combined with a homemade tomato sauce, this gnocchi is a must try. Buon appetito!

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Ingredients (serves 6 people):

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for the gnocchi :

  • 2 cups ricotta
  • 1/2 cup parmesan
  • 2 eggs
  • 1 1/2 tbsp olive oil
  • 1 1/4 cup all purpose flour
  • 1 tsp salt

for the sauce:

  • 3 tbsp olive oil
  • 1/2 cup finely chopped brown onion
  • 3 cloves of fresh garlic, minced
  • 2 cups assorted cherry tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup low sodium chicken broth (optional)
  • 1/4 dry white wine
  • grated parmesan for topping

Directions:

  1. Combine ricotta, parmesan, eggs, salt and olive oil in a medium mixing bowl.
  2. Divide flour into thirds and fold into ricotta mixture until doughy consistency forms. IMG_5003
  3. Place the dough on a floured pastry board and divide into fourths.
  4. Roll 1/4 of the dough into a dowel shape about 1 1/2 inches wide.
  5. Slice the dowel of dough about every 3/4 of an inch and place pieces on parchment paper. IMG_5011
  6. Repeat with the rest of available dough and place all pieces on parchment paper. Set aside.
  7. Bring a medium pot of water to boil, set aside.
  8. Heat olive oil in a large sauce pan on medium heat. Add onion and garlic and sauté until lightly brown.
  9. Add tomatoes, olives, parsley and basil. Sauté for 6-8 minutes.
  10. Add chicken broth and wine and reduce heat to simmer. Cover the pan until sauce reaches desired consistency.
  11. Place gnocchi pieces into bowling water and cook for about 2 minutes, or until gnocchi is floating at the top of the pot.
  12. Strain and lightly toss gnocchi in tomato sauce. IMG_5022
  13. Serve immediately with additional parmesan.

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