Sunday, February 5, 2012

The Weekend Chef: Ricotta Gnocchi

Since the spanakopita only needs 1/2 cup of ricotta, we were trying to find a recipe that we could make that uses ricotta.  The Weekend Chef (a.k.a., my husband!) found this recipe and cooked and served it with the spanakopita.  The kids were lucky since they mostly ate this gnocchi for dinner.  My daughter even requested it for lunch the next day. The recipe found on allrecipes included directions for homemade sauce.  We used jarred pasta sauce to save time.

Ricotta Gnocchi - by shelbi


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
1 jar pasta sauce, warmed

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.

4. 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. Toss with sauce!

Family Rating: 2 thumbs up!

1 comment:

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