Tuesday, March 1, 2011

Tasty Ricotta Gnocchi Tuesday!

Bless Donna's little heart. I'm exhausted, hurt all over, and the tequila is making me forget what I need to do tonight, but there's a recipe in the file to post, complete with pictures. All I have to do is download the pics, and copy and paste the recipe. God love you, Donna. Wait. I think I said that already. Sort of. . .
Like I told her when she sent me this recipe, I've never made anything with Gnocchi before. But I'm willing to give it a go!
Donna writes:
Cheryl, This recipe is authentic Italian recipe passed down generations of my old friend Angelina Pucci's family.
Secret: Be sure to strain the Ricotta Cheese, by placing it in strainer over bowl in frigerator for 30 min. previous to making Gnocchi.

Ingredients(serves 5)

serve with a nice glass of Sangiovese or Negroni Cocktail


  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed

  • Sauce:
  • 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


  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the 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.
  3. 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.
  4. 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.
  5. To assemble the dish, stir the cubed mozzarella cheese 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.
  6. Serve with a Salad and Crusty bread


  1. I have seen this breed before - the hairless snarder. Age unknown.

  2. LOLOLOL Hairless snarder!!

    @ Nancy--Yes, my TBR pile is large, but it's getting smaller as my ribs heal--I've even had to get a ride over to the library where I used to work, then volunteer---to pick up some fill-in books when I'm into a series and don't have all of them. I use my Nook, too, but not as much as I thought I would---maybe it's just taking me a while to get used to it.

    I'm so excited--I saw on Facebook that you (cheryl) got your ARC's, and I'm all tied up in knots keeping things crossed--I feel a tiny bit bad that the actual winner hasn't gotten back to you yet, but I want it so much!

  3. OMG! Love the hairless snarder!!!

    Suzy, I haven't heard from Cindy L. I'm going to the post office today with an ARC for you!

  4. Yeah, Italian hairless snarder stud and a side of Gnocchi. I love it Mary. Suzy!! I'm so happy for you. If I'm lucky Goggle doesn't gobble up my comment. It ate yesterdays. So happy to help you with tasty tuesday Cheryl.

  5. Wow that sounds delish! Suzy-you made me laugh! Hope you're close to being completely healed.

    Cheryl, saw your note from yesterdays blog for my WV-I like it.

  6. I have been to the post office, and the ARC is headed your way, Suzy!!!

  7. Congratulations on getting the ARC, Suzy! Hope you're almost completely healed and feeling great again soon!

    The recipe sounds good! Thanks, Donna!

  8. @Mary G. LMAO. "Hairless Snarder" is priceless.

    @Suzy. Woo Hoo! Glad you're getting the VIRGIN ARC. I hear you about the Nook. I really do like mine and absolutely need it because of my storage space issue but it's not as comfortable to hold as a paperback. Buying new books instantly is, however, past awesome:)

    @Donna. Great sounding recipe...as usual:)