Baked Ricotta Gnocchi
A comforting dish of pillowy gnocchi made with fresh ricotta, topped with marinara sauce and gooey mozzarella, perfect for busy weeknights.
Ingredients
Gnocchi Mixture
- 15 oz ricotta cheese Creamy and rich, forms the base of the gnocchi.
- 1 large egg Helps bind the mixture together.
- 1 large egg yolk Adds richness and depth.
- 1 cup freshly grated Parmesan cheese Enhances the flavors.
- 1 1/4 cups all-purpose flour Helps to create the perfect dough consistency.
- 1/2 teaspoon salt Elevates the flavors.
Topping and Sauce
- 1 cup marinara sauce A tangy, robust sauce that complements the dish.
- 8 oz fresh mozzarella, sliced Gives the dish a melty and gooey finish.
- 4-5 fresh basil leaves, julienned Provides an aromatic freshness.
Instructions
Preparation
- Spread ricotta cheese over four paper towels on a plate, cover with another four paper towels, and press gently to absorb excess moisture.
- Transfer drained ricotta into a medium bowl and add egg, egg yolk, Parmesan cheese, and salt, mixing until combined.
- Gradually add flour, half a cup at a time, stirring until a ball forms. The dough may be sticky; add more flour if necessary.
- Divide the dough into eight equal pieces and roll each piece into long, 1-inch thick ropes; cut into 1-inch wide pieces.
Cooking
- Preheat the oven to 400°F.
- In a large pot, bring salted water to a boil; drop the gnocchi in and cook until they float to the top, about 3 to 4 minutes.
- Drain the gnocchi well and toss with olive oil to prevent sticking.
- In a casserole dish, toss the gnocchi with marinara sauce and top with slices of fresh mozzarella.
- Bake for 10 minutes, then broil for an additional 2 minutes until the cheese is golden and bubbling.
- Garnish with fresh basil and serve hot.
Notes
Use freshly grated cheeses for the best flavor; consider adding garlic or onion powder for extra flavor. Don’t skip the broiling step for a beautiful finish. Add red pepper flakes for heat, or sautéed vegetables for nutrition.