Ricotta Stuffed Gnocchi with Fresh Tomato Sauce

Ricotta Stuffed Gnocchi with Fresh Tomato Sauce 

I was so excited to create this dish because I absolutely LOVE Gnocchi!  I can't get enough of these delicious little dumplings and I can honestly say that I have had gnocchi every way one could possibly prepare it...Gorgonzola stuffed gnocchi, Butternut squash gnocchi, traditional potato gnocchi and so many more! The most common way to prepare gnocchi is to combine potatoes boiled, peeled and mashed) with flour to form soft bite-size lumps of dough.  What makes gnocchi so popular is its versatility-simple ingredients like potatoes and flour, vegetables, herbs and cheeses can be combined to make gnocchi in endless variations!

I opted to make a less traditional gnocchi and use ricotta cheese that I had in the refrigerator that needed to be used up.  The ricotta gave the same texture but made for a much creamier gnocchi that exploded with flavor.  These little delights are quite filling so expect to have some leftovers. My favorite part of a great meal....the thought of re-visiting a delicious meal all over again the next day.  

Bon Appetit!!! 

Servings: 4 (6-8 if it is to be served as a side dish)

Ingredients:

To make the Gnocchi:

• 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

To make the Tomato Sauce:

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 Large Onion, chopped
• 2 (15.5 ounce) can whole tomatoes
• 1 dash crushed red pepper flakes, optional
• 1 cup basil leaves, chopped
• Salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks
• Fresh shaved or grated Parmesan,optional

Directions:

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. Add onions.  Cook about 7-10 minutes or until softened. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes with juice and red pepper flakes; bring to a simmer over medium-high heat, and cook for about an hour stirring occasionally. 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, pour the sauce over the Gnocchi and distribute the cubed mozzarella  over the sauce to allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce over top. Grate fresh Parmesan on top and Bon Appetit!!!