Make Your Own Ricotta Gnocchi at Home and Pair It with This Spicy Homemade MarinaraJuly 23, 2019
There’s always a certain charm when eating homemade pasta. Our attempt of David Chang’s Ramen Gnocchi might’ve been a bust, but the feeling of putting together a dish that can easily be bought in supermarkets is pretty fulfilling.
Today we feature a simple how-to recipe for ricotta gnocchi that’s made from scratch. Though authentic gnocchi uses potatoes, these thick, doughy pillows are intensely cheesy. They’re actually already great on their own, but there’s a risk of them becoming a bit cloying, given the generous amount of dairy. But a tangy, homemade marinara sauce with a bit of kick brightens up the gnocchi’s flavor with its vibrant red and summery tomato flavors, providing ample acidity to cut through the rich-tasting dumplings.
You can make the gnocchi and marinara simultaneously, or prepare them separately and marry them when ready to serve. After mixing all the ingredients of the gnocchi together, refrigerate them for around 15 minutes and cut them into ¾-inch logs before dropping them into a pot of boiling water—you’ll know they’re ready when they start bobbing up on the surface. Make sure you do this in batches since you want to have enough space for the gnocchi to float on the surface without sticking to each other.
Another way to do this is to stuff a Ziploc with the gnocchi dough before placing it in the fridge. When it’s chilled, cut the tip of the Ziploc, then pipe and cut the gnocchi batter over the boiling water.
An option when serving is to toss the cooked gnocchi in a hot pan with butter just to crisp up the sides. Once that’s all set, pour some of the spicy homemade marinara on top and sprinkle some freshly grated Parmesan cheese for a plate of comfort food that’s familiar and satisfying.
Ricotta Gnocchi with Spicy Marinara Sauce
Total Time: 1 hour
Yield: 4 servings
Ingredients: Ricotta Gnocchi
- 400 g ricotta cheese
- 1 large egg
- 1/2 cup finely grated parmesan cheese
- 1/2 teaspoon salt
- 3/4 to 1 cup flour (plus more for kneading)
Ingredients: Spicy Marinara Sauce
- 800 g canned whole tomatoes
- 1 large onion
- 2 cloves garlic, minced
- 10 Fresh basil leaves
- 1/4 cup parmesan cheese
- 1 tbsp red pepper flakes, optional
- salt and pepper
- fresh parsley, for garnish
- grated parmesan cheese, for garnish
- In a large mixing bowl, mix the ricotta, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.
- In a medium sauce pan on medium heat, sauté onions for 2 minutes and add garlic, red pepper flakes and salt and pepper. Sauté for another 2 minutes.
- Pour all the contents of the canned whole tomatoes in the sauce pan.
- Bring to a boil, lower heat and simmer. Add the basil leaves whole to flavor the sauce and fish out once done.
- Simmer the marinara sauce for 30 minutes. Sauce should thicken a bit.
- Put a large pot of water on the stove and bring to a boil. Season water with salt once it begins to boil.
- Check the dough, if it is too sticky sprinkle a bit more flour and slightly knead.
- Sprinkle your hands and your table top with some flour and break off golf-ball sized pieces of dough and roll until it is about 3/4 in thick logs.
- Cut with a knife 3/4 inch pieces, it should look like mini pillows. This point, you can shape using the back of a fork or you can leave it looking rustic.
- Place ricotta gnocchi pieces on a floured baking sheet.
- Drop the gnocchi into the pot of boiling water, you will know when done when it floats onto the surface.
- Top or mix with marinara sauce, parmesan cheese and fresh parsley.
- Serve and enjoy!