Homemade Ricotta Gnocchi

Homemade Ricotta Gnocchi with Arugula and Cherry Tomato Sauce

for

with Arugula and Cherry Tomato Sauce

Prep Time: 45 mins Calories: (per serving)625

Carbs: 65g Fat: 42g Protein: 32g Sodium: 490mg

Vegetarian

Contains Gluten

Contains Dairy

Contains Eggs

Customer Favorite!
4.2 of 5 stars

You probably don't think of homemade ricotta gnocchi as an approachable weeknight dinner, but think again, Madisonian! They're way easier than potato gnocchi and come together surprisingly quickly for a sophisticated weeknight meal. We pair these gnocchi with a simple sauce made from garlic, fresh cherry tomatoes, olive oil, and a splash of red wine vinegar (plus a bit of sugar to balance the acidity of the tomatoes and vinegar). Seasonings include nutmeg, salt, and pepper.

Enjoy, Dane County!

Read through the entire recipe prior to cooking.

When rolling the gnocchi, use just enough flour to keep the dough from sticking to your hands and work surface. Using too much flour will result in tough gnocchi.

USDA recommends cooking eggs* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Make Gnocchi Dough

Photo based on 2-serving recipe

Make Gnocchi Dough

In large bowl, whisk ¾ ricotta cheese (keep the rest, or use more if desired), egg, nutmeg, ½ Parmesan cheese,

teaspoon salt, and dash of pepper until combined

Add most of flour (keep

tablespoons for dusting) and fold with rubber spatula or large spoon until just combined into shaggy dough

Press dough into rough ball and transfer to well-floured counter or cutting board

Gently knead dough into smooth ball, dusting surface with more flour as needed to prevent sticking

Shape Gnocchi

Photo based on 2-serving recipe

Shape Gnocchi

Dust clean counter (or cutting board or baking sheet) with flour

Cut dough into

equal-sized pieces

One piece at a time, gently roll dough into ½ inch thick 'rope'

Slice 'ropes' into ¾ inch pieces

Make Sauce

Photo based on 2-serving recipe

Make Sauce

Heat

tablespoon

olive oil in

large

skillet

(or another pot)

over medium heat until shimmering

Add garlic and cook until lightly browned and fragrant, 1 minute

Add tomatoes and dash of salt and cook, stirring frequently until tomatoes have softened and released their juices, ~3 minutes

Remove from heat, then stir in red wine vinegar and brown sugar

Cook Gnocchi

Photo based on 2-serving recipe

Cook Gnocchi

Add 1 tablespoon salt to boiling water

Gently add gnocchi pieces into pot

Once all gnocchi float to surface, cook for 2 minutes longer, then using slotted spoon, transfer gnocchi to pan with tomatoes

Plate

Gently toss gnocchi with sauce

Fold in basil and arugula and season with salt and pepper, to taste

Sprinkle with remaining Parmesan cheese

Plate and serve

-For chicken breast variation: Cook chicken as desired, then cut into pieces and toss with gnocchi

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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