This fresh fruit salad is given a surprising savory bite by tangy pickled onions and creamy avocados. It makes a beautiful first course when put in a lovely martini glass.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
Ingredients
- 1 (8 ounce) container ricotta cheese
- 2 large eggs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour, or as needed
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 (15.5 ounce) can diced tomatoes
- 1 dash crushed red pepper flakes (Optional)
- 6 basil leaves, finely shredded
- Salt and pepper to taste
- 8 ounces fresh mozzarella cheese, cut into small chunks
Instructions
- Prepare the gnocchi: Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough.
- Divide 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.
- Make the sauce: 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 cubed mozzarella 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.
- The secret to making the gnocchi is to dry the ingredients as much as you can before using them. Let the ricotta drain off excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 12 g |
| Sodium | 906 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This one is going in the recipe bible. I found it using the SuperCook recipe finder. It finds internet recipes that match what you have in the pantry. I assumed I had the mozzarella but did not. I had ricotta left in the tub so I layered small spoonfuls in the center and on top then baked it. It was so easy and highlighted tomatoes from the garden.
Very easy and good. I made a double batch so we could eat some today and I will freeze the rest. I only use one egg, even for the double batch. I used real garlic. Another difference is that I have a large plastic tray that fits in my fridge. I dusted it with about 1/2 – 3/4 cup of semolina. I put the formed gnocchi on there and shook it a little, and rested them in the semolina for about 2-3 hours. The semolina and resting helps them firm up a wee bit, and for me, it made it easier to put the fork marks in and the grooves stayed present much better after boiling. I got the semolina idea from Epicurious. These need more towards 4-5 minutes boiling, not just 1-2, or they taste of raw flour. I made my own sauce – also a biggish batch. Now I will have 2 person portion sizes of sauce and gnocchi in the freezer for future meals when I don’t really feel like cooking!
Worked out great! Maybe should have drained the ricotta a little longer as I found I needed more flour. Made homemade Alfredo and scallops/shrimp with dish!
Fantastic. No complaints. Made as directed.
I’ve made these dozens of times now. They are superb! Easy to make, deliciously delicate. They make me wonder why I ever made them with potatoes.
Oh my, this is good! Fantastic recipe, do not change a thing! 10 stars! make allot and freeze them. I use a vacuum sealer so they are good for about six months. Really fresh and authentic ingredients add to the flavor. Fresh, fresh, fresh!
I baked gnocchi after prep with parm. cheese on top.
Turned out great! I drained the ricotta as recommended.
The gnocchi were little heavenly puffs and easy to make. It is a delightful dish.
Fantastic recipe
Great recipe! Nearly the same as my Dad’s recipe that be got from my grandmother. She came over from Italy in the 1890’s. I use this basic recipe but add 1/4 tsp of ground nutmeg.
Loved this – very easy to make – a keeper for sure
Made a half portion of the gnocchi since it’s just for me. Very easy and so delicious! Didn’t even take the time to drain the ricotta (forgot) and they still turned out so soft and tender. Just needed a bit of extra flour to get the right doigh consistency. Added to my favorites to reference again and again. Thank you!
My first time making gnocchi. I will make a few adjustments next time. Cut the pepper in half. Boil the gnocchi longer because they didn’t taste quite cooked. I might try canned pasta sauce next time.
I have never made gnocchi before. I was worried because my husband loves his mother’s gnocchi. This really was easy. I served the gnocchi with a bolognese that I had in the freezer. They can out delicious. And my husband thought they were light and fluffy which is exactly what you want. Thank you.
We loved this! My four year old and husband couldn’t get enough.
So easy and much better than potato versions.
These were good, not as pillowy and soft as I hoped.
I would use a little less garlic, but that is a personal opinion. I loved it! it was my first time making gnocchi, and it was amazing my family was in awe of it (:
I was a little nervous about making this because I’m not a great cook but this was pretty easy. I had to add more flour because the dough was too sticky. I thought the sauce was way too cheesy. Even though it said to wait until the cheese got soft and not melted, but the tine it was on the table, it had melted and made it difficult to dish out because of the cheese. I would definitely make it again.
Very good! Light & fluffy! Delicious!!!