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An Impressive Ricotta Gnocchi Recipe

These small dumplings are harder to pronounce—NOK-ee? NYO-ke? NEE-okee?—than to make from scratch.

Using basic ingredients such as ricotta, eggs, flour, and Parmesan cheese, we’ve created the lightest, most tender-textured gnocchi. Or, is that NYAW-kee?

INGREDIENTS

Gnocchi Dough

4 cups ricotta cheese
3 large eggs
1 cup freshly grated Parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups flour

Tomato Sauce

2 tbsp olive oil
1 large carrot, peeled and chopped
1 small red onion, chopped
2 large garlic cloves, minced
2 (28oz/796ml) cans diced tomatoes, with liquid
2 tbsp tomato paste
1/8 tsp crushed red pepper flakes
2 tsp sugar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

DIRECTIONS

1. Dust two baking sheets with flour. Set aside.

2. For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt, and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.

3. Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.

4. For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3 to 5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste, and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15 to 20 minutes. Remove from heat and use a handheld or countertop blender to process until smooth. Season with sugar, salt and pepper.

5. To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2 to 3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.

Serves 8 to 10, yielding approximately 120 gnocchi.

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