Prepare to transform your weeknight dinners into an authentic Italian experience with this delightful recipe for Ricotta Gnocchi with Marinara! A testament to the power of simple, high-quality ingredients, this dish promises rich, comforting flavors that will undoubtedly become a family favorite. If you’ve ever dreamt of serving a truly special homemade meal without the complexity, your culinary journey begins here.
There’s an unparalleled satisfaction that comes with crafting Homemade Gnocchi from scratch. Far from being an intimidating task, this recipe simplifies the process, making it accessible for home cooks of all skill levels. By choosing ricotta as our base, we achieve an incredibly light, pillowy texture that perfectly complements a vibrant, slow-simmered marinara sauce. Get ready to elevate your pasta night to an exquisite level of homemade excellence, where every bite speaks of tradition and passion.
Why This Homemade Ricotta Gnocchi Recipe is a Must-Try
In today’s fast-paced world, finding moments to gather around the table and enjoy a truly comforting meal is more precious than ever. This Ricotta Gnocchi with Marinara offers just that – a culinary embrace that transcends the ordinary. But beyond its comforting appeal, there are several compelling reasons why this particular recipe deserves a prime spot in your cooking repertoire.
- Effortless Elegance: While “homemade gnocchi” might sound sophisticated, this ricotta version is surprisingly straightforward. Unlike traditional potato gnocchi, which can sometimes be finicky with potato types and moisture content, ricotta gnocchi is forgiving and comes together quickly. You’ll be amazed at how easily you can create these delicate, cloud-like dumplings that taste like they came straight from a gourmet Italian kitchen. It’s the perfect dish to impress guests or simply treat your family to something extraordinary.
- A Symphony of Textures and Flavors: The beauty of ricotta gnocchi lies in its light, airy texture that practically melts in your mouth. When paired with a robust, slow-simmered marinara sauce, you get a delightful contrast – the tender chewiness of the gnocchi against the rich, slightly chunky sauce. The fresh basil garnish adds a burst of aromatic freshness, tying all the elements together into a perfectly balanced culinary experience. It’s truly the epitome of Italian comfort food, satisfying even the most discerning palates.
- Versatile and Family-Friendly: This recipe is incredibly adaptable, making it ideal for diverse households. For those who prefer a meatless option, the gnocchi and marinara stand gloriously on their own, offering plenty of protein from the ricotta and Parmesan. If you have avid carnivores at your table, a sprinkle of high-quality Parmesan cheese provides a satisfying protein boost, proving that even a vegetarian-friendly meal can win over everyone. You can also easily customize the marinara with vegetables or a touch of spice to suit individual preferences.
- A Refreshing Break from Routine: We all fall into meal ruts, but this gnocchi recipe is a fantastic way to break free. It encourages you to slow down, enjoy the process of making food from scratch, and rediscover the simple pleasures of cooking. It’s more than just a meal; it’s an experience that brings warmth and joy to your kitchen, offering a delicious alternative to everyday meals that might otherwise fall flat.
Essential Ingredients for Perfect Ricotta Gnocchi & Marinara
Creating truly exceptional ricotta gnocchi and a flavorful marinara sauce starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect taste and texture. Here’s a closer look at the key items you’ll need and why they matter:
- High-Quality Ricotta Cheese: This is the star of our gnocchi. For the best results, always opt for **full-fat ricotta cheese**. Its higher fat content contributes significantly to the gnocchi’s light, tender, and moist texture. Low-fat or part-skim ricotta can result in a drier, tougher gnocchi that lacks that desirable melt-in-your-mouth quality. Draining the ricotta beforehand, if it seems particularly wet, can also help achieve the ideal dough consistency.
- All-Purpose Flour (or “00” Pasta Flour): While the original recipe suggests “00” pasta flour for its fine texture and low protein content (ideal for tender pasta), **all-purpose flour** is a perfectly acceptable and readily available substitute. It provides enough structure for the gnocchi without making them overly dense. The key is to add flour gradually, as the moisture content of ricotta can vary, ensuring a smooth, not-too-sticky dough.
- Fresh Egg: An essential binder, the egg helps hold the gnocchi dough together, adding richness and contributing to its tender texture. Use a large, fresh egg for optimal results.
- Salt: Crucial for seasoning both the gnocchi dough and the marinara sauce, salt enhances all the other flavors. Don’t underestimate its importance, especially in the boiling water for the gnocchi.
- Extra Virgin Olive Oil: The foundation of any good marinara, high-quality extra virgin olive oil adds a fruity, peppery depth. It’s used to sauté the aromatics, building the flavor base for the sauce.
- Garlic Cloves: Fresh garlic is indispensable for an authentic marinara. Whole cloves are gently cooked in oil to infuse it with their aroma, then often removed after simmering for a subtle flavor without overpowering the sauce. You can mince them if you prefer a stronger garlic presence.
- Diced Onion: Along with garlic, onion forms the aromatic backbone of the marinara, providing a sweet and savory base as it caramelizes gently.
- Tomato Paste: This concentrated tomato product adds a deep, umami-rich tomato flavor to the marinara. Cooking it briefly with the onions and garlic helps to develop its sweetness and complexity.
- High-Quality Canned Chopped Tomatoes: The quality of your tomatoes dramatically impacts the marinara. Look for San Marzano or other premium chopped canned tomatoes. A 53-ounce can provides a generous amount for a rich sauce. Brands like Pomi (as suggested in the original) are known for their fresh flavor and make a noticeable difference.
- Fresh Basil: The vibrant, sweet aroma of fresh basil is a hallmark of Italian cuisine. It’s added towards the end of cooking the marinara to preserve its delicate flavor and used as a beautiful garnish.
- Dried Oregano: A classic complement to basil in Italian sauces, dried oregano adds an earthy, slightly peppery note that deepens the marinara’s flavor profile.
- Pinch of Sugar: A small amount of sugar helps to balance the acidity of the tomatoes in the marinara sauce, enhancing their natural sweetness and creating a more harmonious flavor.
- Freshly Ground Black Pepper: Added to taste, black pepper provides a subtle warmth and a finishing touch to the marinara.
Expert Tips for Crafting Perfect Ricotta Gnocchi and Marinara
Mastering homemade gnocchi and a delightful marinara is a rewarding culinary journey. These expert tips will guide you through the process, ensuring your dish is nothing short of spectacular, from the first mix to the final garnish.
- Achieving the Ideal Gnocchi Dough Consistency: The secret to light and tender ricotta gnocchi lies in the dough. After mixing ricotta, egg, and salt, introduce the flour gradually. The goal is a smooth, pliable dough that’s not overly sticky but also not dry or tough. Avoid overworking the dough, as this can develop the gluten too much, leading to dense gnocchi. If your ricotta is very wet, you might need slightly more flour, or consider draining it for an hour or two in a colander lined with cheesecloth before starting.
- The Art of Shaping Gnocchi: While the traditional striated markings on gnocchi, made by rolling each piece over the back of a fork or a gnocchi board, are aesthetically pleasing and help the sauce adhere, they are entirely optional. Don’t stress if your first attempts aren’t perfect; practice makes perfect! As the original tip suggests, making a practice batch can help you get the “groove.” Focus on cutting consistent ½-inch pieces for even cooking. If you’re short on time or prefer a rustic look, simply cut the dough into small pieces and boil them as is – they’ll still be delicious.
- The Importance of Well-Salted Boiling Water: This step is non-negotiable for flavorful gnocchi. Just like with any pasta, cooking gnocchi in generously salted water infuses them with flavor from the inside out. Salting after cooking will never achieve the same depth. The water should taste like the sea – not overly salty, but distinctly seasoned. This makes a world of difference in the final taste of your dish.
- The Power of Quality Tomatoes for Marinara: The marinara sauce truly shines when made with excellent quality tomatoes. Brands like Pomi, as recommended, are fantastic because they offer a fresh, bright tomato flavor that elevates the entire sauce. Invest in good quality crushed or chopped canned tomatoes; they are the heart of your marinara. Slow simmering also allows the flavors to meld beautifully, so don’t rush this step.
- Freezing Gnocchi for Future Meals: Homemade gnocchi can be made ahead and frozen. After shaping, arrange the gnocchi in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. They can be cooked directly from frozen in boiling water; just add a minute or two to the cooking time until they float and are tender. This is a fantastic way to enjoy homemade goodness on busy weeknights.
- Serving Suggestions Beyond Marinara: While our marinara is exquisite, ricotta gnocchi is wonderfully versatile. Consider serving them with a simple brown butter and sage sauce, a creamy pesto, a rich Gorgonzola cream sauce, or even just a drizzle of olive oil and a generous grating of Parmigiano-Reggiano.
- Flavor Enhancement for Marinara: To deepen the marinara’s flavor, consider adding a bay leaf during simmering and removing it before serving. A tiny splash of red wine or a pinch of red pepper flakes for a subtle heat can also enhance its complexity. Always taste and adjust seasonings at the end, adding more salt, pepper, or sugar as needed.
Frequently Asked Questions About Gnocchi
If you’re new to making gnocchi or simply curious about this delightful Italian dumpling, here are some common questions and detailed answers to help you along your culinary journey.
The pronunciation of “gnocchi” can be a bit tricky for non-Italian speakers, but there are two commonly accepted options. The most widely used pronunciation in English-speaking countries is **NOH-kee**, emphasizing the “noh” sound. However, the pronunciation **NYOH-kee**, which is closer to the original Italian with a soft “ny” sound similar to the “ñ” in Spanish, is also perfectly acceptable and preferred by some. Either way, you’ll be understood!
Gnocchi are typically cooked in **boiling water**. It’s crucial to use a large pot of generously salted water, much like you would for pasta, to ensure the gnocchi cook evenly and absorb flavor. Once the water is at a rolling boil, gently drop the gnocchi in batches to avoid overcrowding the pot, which can lower the water temperature. They cook very quickly – usually in just 2-4 minutes. You’ll know they’re done when they float to the surface. Continue to cook for another minute or two after they float to ensure they are cooked through and tender, then drain them with a slotted spoon or spider and serve immediately with your favorite savory sauce, such as marinara, or simply tossed with butter and a generous grating of Parmesan cheese.
The word “gnocchi” is Italian and literally translates to **”dumplings.”** This broad term encompasses a variety of small, soft dough dumplings that can be made from different ingredients across Italy. While often grouped with pasta, gnocchi are technically their own category of dish, distinct from traditional extruded or rolled pasta, though they are often served with similar sauces.
Gnocchi are incredibly versatile and can be made from a wide array of base ingredients, leading to different regional variations. The most common type is **potato gnocchi**, made with cooked, mashed potatoes, flour, and sometimes egg. However, these delightful dumplings can also be crafted from **ricotta cheese** (as in this recipe), which yields a lighter, more tender gnocchi. Other variations include using **all-purpose or semolina flour** as the primary base, or incorporating ingredients like **bread (gnocchi di pane), pumpkin (gnocchi di zucca), or spinach (gnocchi di spinaci)**. Each type offers a unique texture and flavor profile, showcasing the rich culinary diversity of Italy.
Absolutely! Ricotta gnocchi are excellent for meal prepping. You can prepare the gnocchi dough, shape the dumplings, and then either refrigerate them for a few hours (up to a day, lightly floured and covered) or freeze them for longer storage. To freeze, place the shaped gnocchi in a single layer on a parchment-lined baking sheet until solid, then transfer them to an airtight container or freezer bag. They can be cooked directly from frozen, requiring only a minute or two extra cooking time.
Several factors contribute to light and fluffy gnocchi. First, use **full-fat ricotta** and consider draining any excess moisture. Second, **do not overwork the dough**; mix just until it comes together. Over-mixing develops gluten, leading to dense, chewy gnocchi. Third, be mindful of **flour quantity** – add only enough to make the dough manageable and not sticky. Finally, ensure your **water is at a rolling boil** and generously salted when cooking, and avoid overcrowding the pot.
Explore More Italian and Meatless Delights
If you’ve enjoyed the rich flavors and comforting warmth of our Ricotta Gnocchi with Marinara, we invite you to delve deeper into our collection of recipes. From hearty Italian classics to inspiring meatless meals, there’s always something new to discover that will tantalize your taste buds and expand your culinary horizons.
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Ricotta Gnocchi with Marinara
20 minutes
35 minutes
55 minutes
6 servings
A spectacular homemade ricotta gnocchi, light and pillowy, perfectly topped with a rich, slow-simmered marinara sauce. An authentic Italian comfort food experience.
Ingredients
For the Ricotta Gnocchi
- 12 ounces (about 1½ cups) Full-Fat Ricotta Cheese
- 2 cups All-Purpose Flour (or “00” Pasta Flour for a finer texture), divided
- 1 Large Egg
- 1 teaspoon Salt
For the Homemade Marinara Sauce
- ¼ cup Extra Virgin Olive Oil
- 3 whole Garlic Cloves (peeled)
- 1 cup Diced Onion (approximately 1 medium onion)
- 2 tablespoons Tomato Paste
- 53 ounces (approx. 2 large cans) Chopped Canned Tomatoes (high-quality recommended)
- Large pinch of Sugar (to balance acidity)
- 3 sprigs Fresh Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- Freshly ground Black Pepper, to taste
Instructions
- Prepare the Gnocchi Dough: In a large mixing bowl, combine the ricotta cheese, 1 cup of all-purpose flour, the egg, and 1 teaspoon of salt. Mix gently with a wooden spoon until just combined. Gradually add up to another full cup of flour, ¼ cup at a time, mixing until you achieve a smooth, slightly elastic, and not overly sticky dough. The exact amount of flour may vary based on the moisture content of your ricotta.
- Knead and Chill: Once the dough comes together (typically after adding about ¾ cup more flour, for a total of 1¾ cups, but adjust as needed), transfer it to a lightly floured countertop. Knead briefly for just 1-2 minutes until it’s smooth and slightly elastic. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period helps the dough firm up and makes it easier to work with.
- Shape the Gnocchi: Divide the chilled dough ball into 8 equal wedges. Take one wedge and, on a lightly floured surface, roll it into a long, thin rope, approximately the diameter of your index finger. Using a knife, cut the rope into ½-inch pieces. For traditional markings (optional), gently roll each piece over the back of a fork or a gnocchi board. Place the shaped gnocchi onto a parchment-lined baking sheet, ensuring they don’t touch to prevent sticking. Repeat with the remaining dough wedges.
- Cook the Gnocchi: Bring a large pot of generously salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches to avoid overcrowding. Cook for 3-5 minutes; the gnocchi will float to the surface when almost done. Continue to cook for at least another 1-2 minutes after they float to ensure they are cooked through and tender. Use a slotted spoon or spider to remove the cooked gnocchi from the water and set aside while you finish the rest.
- Start the Marinara Sauce: While the gnocchi is chilling or being cooked, you can begin preparing your marinara. In a large saucepan or Dutch oven, heat ¼ cup of extra virgin olive oil over medium heat. Add the whole garlic cloves and cook gently for 2-3 minutes until they are fragrant and slightly golden, infusing the oil. Be careful not to burn the garlic.
- Sauté Aromatics: Add the diced onion to the saucepan and cook until softened and translucent, about 5-7 minutes. Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to develop its flavor and sweetness.
- Simmer the Sauce: Carefully pour in the chopped canned tomatoes (be aware of potential splattering). Add a large pinch of sugar, the fresh basil sprigs, dried oregano, 1 teaspoon of salt, and freshly ground black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or longer for a richer flavor. Stir occasionally.
- Finish and Serve: Before serving, remove the whole garlic cloves and fresh basil sprigs from the marinara sauce (if you prefer a smoother sauce). Taste and adjust seasonings as needed. Serve the freshly cooked ricotta gnocchi immediately, generously topped with the homemade marinara sauce and an optional garnish of fresh basil leaves and grated Parmesan cheese. Enjoy your authentic Italian comfort food!
Notes
This delightful Ricotta Gnocchi recipe has been lovingly adapted from a version by Katherine Martinelli, ensuring a reliable and delicious outcome every time. The Marinara sauce is a homemade classic, designed to complement the delicate gnocchi perfectly.
Nutrition Information (Per Serving):
Yield:
6
Serving Size:
1
Approximate Values:
Calories: 386Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 1067mgCarbohydrates: 49gFiber: 7gSugar: 9gProtein: 15g
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