This Ricotta Gnocchi Recipe has been submitted by The Beautiful Things and an main dish submission to the zuuzs Grand Spring Recipe Challenge!

Ricotta Gnocchi‏ Recipe

Ricotta Gnocchi‏ Recipe
Recipe type: Entree
  • 2 cups ricotta (whole-milk or part skim, 1 pound)
  • 2 large eggs, lightly beaten
  • 1½ cups grated Parmigiano-Reggiano (3 ounces), divided
  • ½ teaspoon grated nutmeg
  • 1¼ cups all-purpose flour (more as needed)
  • 2-3 cups of preferred tomato sauce (store-bought or homemade)
  1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and ¼ teaspoon each of salt and pepper.
  2. Add flour, stirring to form a soft, wet dough.
  3. Shape dough on a well-floured surface with floured hands into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a floured knife and let rest on a floured board, counter top, or baking sheet.
  4. Cook gnocchi in 2 batches in a pot of boiling water, adding slowly to pot and stirring occasionally, until cooked through (about 4 minutes per batch). Lift out with a slotted spoon and drain in colander.
  5. Meanwhile, heat sauce until warm. Toss cooked gnocchi with sauce. Sprinkle with remaining ½ cup cheese and fresh basil to serve.

zuuzs recipe challenge contestPromote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th.