Print

Homemade Ricotta Gnocchi with Marinara Sauce

Homemade Ricotta Gnocchi with Marinara Sauce
Print Recipe

Homemade Ricotta Gnocchi with Marinara Sauce combines soft, pillowy ricotta gnocchi with a rich, tangy marinara tomato sauce. This light and fluffy Italian comfort dish is quick to prepare, made with simple pantry staples, and offers a fresh, authentic flavor perfect for weeknight dinners or special occasions.

Ingredients

Scale

For the Ricotta Gnocchi

  • 1 ½ cups whole-milk ricotta cheese, well drained
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 to 1 ¼ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • ½ tsp salt

For the Marinara Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 28 oz crushed or fresh tomatoes
  • 4–5 fresh basil leaves
  • 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Ricotta Gnocchi Dough: Drain excess liquid from ricotta by pressing it through a fine sieve or cheesecloth to avoid soggy dough. In a bowl, combine the drained ricotta, egg, grated Parmesan, and salt, mixing until smooth. Gradually fold in the flour until a soft, slightly sticky dough forms. Be careful not to overwork the dough to keep the gnocchi tender.
  2. Shape the Gnocchi: Divide the dough into manageable portions and on a floured surface, roll each into long ropes about ½ inch thick. Cut the ropes into bite-sized pieces using a knife or bench scraper. Optionally, press each piece gently against a fork to create ridges that help hold the sauce.
  3. Make the Marinara Sauce: Heat olive oil in a pan over medium heat. Sauté the 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.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in small batches, cooking until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer directly into the warm marinara sauce, stirring gently to coat.
  5. Serve and Garnish: Plate the gnocchi with an extra spoonful of marinara sauce on top. Sprinkle with freshly grated Parmesan and torn basil leaves for a vibrant and flavorful finish.

Notes

  • Use whole-milk ricotta for richer flavor and better texture.
  • Drain ricotta thoroughly to prevent watery dough and heavy gnocchi.
  • Do not overmix the dough; this keeps gnocchi light and fluffy instead of tough.
  • Test-cook one gnocchi before shaping all to ensure it holds together.
  • Simmer marinara sauce slowly for full-bodied flavor with balanced acidity and sweetness.
  • Serve gnocchi immediately as they soften and stick together if left too long.

Nutrition

Keywords: ricotta gnocchi, homemade gnocchi, marinara sauce, Italian comfort food, gluten free gnocchi, easy gnocchi recipe

Find it online: https://juliaglam.com/homemade-ricotta-gnocchi-with-marinara-sauce/