Homemade Ricotta Gnocchi with Marinara Sauce

Discover the irresistible taste of Homemade Ricotta Gnocchi with Marinara Sauce, a dish that offers soft, pillowy gnocchi paired perfectly with a rich, tangy tomato sauce. This classic Italian comfort food balances the delicate creaminess of ricotta with the robust flavor of marinara, creating a mouthwatering experience that’s fresh, light, and utterly satisfying. Whether you’re cooking for a cozy weeknight or impressing guests, this recipe captures the heart of traditional Italian cooking with ease and elegance.

Why You’ll Love This Recipe

• Simple Ingredients: Uses basic pantry staples that come together effortlessly.
• Light and Fluffy Texture: Ricotta gnocchi are tender and airy, unlike heavier potato versions.
• Rich, Authentic Flavor: The marinara sauce brings classic tomato sweetness and herbs to every bite.
• Quick to Prepare: Ready in under an hour, perfect for busy days or last-minute dinners.
• Versatile and Customizable: Easily adapted to your taste, from spice levels to dietary preferences.

Ingredients You’ll Need

This recipe relies on simple yet thoughtfully selected ingredients. Each adds a unique quality to the dish, from the softness of ricotta to the bright acidity of fresh tomatoes in the marinara sauce.

• Ricotta Cheese: Fresh, creamy ricotta forms the base of the gnocchi for that perfect melt-in-your-mouth texture.
• All-Purpose Flour: Helps bind the gnocchi while keeping them tender and light without weighing them down.
• Egg: Acts as a natural binder, giving structure to the gnocchi dough.
• Parmesan Cheese: Adds depth and a salty, nutty flavor inside the gnocchi.
• Garlic and Onion: Provide a flavorful foundation for the marinara sauce.
• Crushed or Fresh Tomatoes: The heart of the sauce, offering freshness and natural sweetness.
• Olive Oil: Enhances richness in the sauce and aids in cooking the aromatics.
• Fresh Basil and Oregano: Classic herbs that elevate the sauce with authentic Italian fragrance.
• Salt and Pepper: Essential seasonings to balance flavors throughout the dish.

Variations for Homemade Ricotta Gnocchi with Marinara Sauce

This recipe is wonderfully adaptable, allowing you to add personal touches or cater to dietary needs. Feel free to mix and match ingredients or elevate the flavors with these easy variations.

• Spinach Gnocchi: Mix finely chopped cooked spinach into the gnocchi dough for extra color and nutrition.
• Spicy Marinara: Add crushed red pepper flakes to the sauce for a warm, spicy kick.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly meal.
• Mushroom Marinara: Sauté mushrooms with garlic before adding tomatoes for earthy depth.
• Cheesy Twist: Stir in shredded mozzarella or fontina cheese into the sauce for creamier comfort.

How to Make Homemade Ricotta Gnocchi with Marinara Sauce

Step 1: Prepare the Ricotta Gnocchi Dough

Drain excess liquid from the ricotta by pressing it through a fine sieve or cheesecloth to avoid soggy dough. Combine ricotta with egg, grated Parmesan, and a pinch of salt, mixing until smooth. Gradually fold in the flour until a soft, slightly sticky dough forms — be careful not to overwork it to keep the gnocchi tender.

Step 2: Shape the Gnocchi

Divide the dough into manageable portions and roll each into long ropes about 1/2 inch thick. Using a knife or bench scraper, cut the ropes into bite-sized pieces. Optionally, press each piece gently against a fork to create ridges that help hold the sauce.

Step 3: Make the Marinara Sauce

Heat olive oil in a pan over medium heat. Sauté finely chopped garlic and onion until soft and fragrant. Add crushed tomatoes, fresh basil, oregano, salt, and pepper. Let the sauce simmer gently for 20-30 minutes to deepen the flavors and reduce slightly.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface — usually about 2-3 minutes. Remove with a slotted spoon and transfer to the warm marinara sauce, stirring gently to coat.

Step 5: Serve and Garnish

Plate the gnocchi with an extra spoonful of marinara on top. Sprinkle with freshly grated Parmesan and torn basil leaves for a vibrant finish.

Pro Tips for Making Homemade Ricotta Gnocchi with Marinara Sauce

• Use Whole-Milk Ricotta: Offers richer flavor and better texture than low-fat versions.
• Drain Ricotta Thoroughly: Prevents watery dough which can make gnocchi heavy and mushy.
• Don’t Overmix Dough: Keeps the gnocchi light and fluffy, avoiding toughness.
• Test a Gnocchi First: Cook one before shaping all to ensure it holds together properly.
• Simmer Sauce Slowly: Develops full-bodied flavor with balanced acidity and sweetness.
• Serve Immediately: Gnocchi is best fresh, as it softens and sticks together if left too long.

How to Serve Homemade Ricotta Gnocchi with Marinara Sauce

Garnishes

A sprinkle of freshly grated Parmesan or Pecorino Romano cheese adds saltiness and depth. Fresh basil or parsley leaves provide color and herbal brightness. For an extra touch, drizzle with high-quality extra virgin olive oil.

Side Dishes

Pair your gnocchi with a crisp green salad tossed in lemon vinaigrette for balance. Garlic bread or rustic Italian loaf is perfect for soaking up leftover marinara. Roasted vegetables like asparagus or zucchini can round out the meal with more texture and flavor.

Creative Ways to Present

Serve your homemade ricotta gnocchi in individual shallow bowls for a rustic, restaurant-style feel. Layer the gnocchi beneath a generous scoop of melted mozzarella for a baked variation. Or present it family-style in a large serving dish for casual sharing and easy refills.

Make Ahead and Storage

Storing Leftovers

Place leftover gnocchi in an airtight container and refrigerate up to 2 days. Store the marinara separately to maintain the gnocchi’s texture and prevent sogginess.

Freezing

Lay gnocchi on a parchment-lined baking tray and freeze until firm, then transfer to a freezer-safe bag for up to 2 months. Freeze marinara sauce in portions to reheat as needed.

Reheating

Boil frozen gnocchi straight from the freezer until they float. Warm marinara gently on the stove, then toss gnocchi and sauce together just before serving to reset flavors.

FAQs

Can I use store-bought ricotta for this recipe?

Yes! Store-bought ricotta works well, but make sure to drain it thoroughly to remove excess moisture for better dough consistency.

Is Homemade Ricotta Gnocchi with Marinara Sauce gluten-free?

The traditional recipe contains wheat flour, but you can use gluten-free flour blends to make a gluten-free version without sacrificing taste or texture.

How do I prevent gnocchi from sticking together?

Cook them in small batches and remove with a slotted spoon as soon as they float. Tossing gently in olive oil or marinara also helps keep them separate.

Can I make the gnocchi dough ahead of time?

Yes, you can prepare the dough and shape the gnocchi a day before cooking. Store them on a floured tray covered lightly with plastic wrap in the fridge.

What’s the best way to store leftover marinara sauce?

Keep it in an airtight container in the refrigerator for up to 5 days or freeze in portions for longer storage.

Final Thoughts

There’s something truly magical about Homemade Ricotta Gnocchi with Marinara Sauce—the way the soft gnocchi soak up the vibrant tomato sauce and the ease with which this meal comes together. Whether you’re new to Italian cooking or a seasoned home chef, this recipe is a delicious way to treat yourself and your loved ones. So, gather your ingredients, roll up your sleeves, and enjoy every bite of this unforgettable dish!

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