Homemade Ricotta Gnocchi Sorrentina
Servings: 4
This easy gnocchi recipe uses ricotta instead of potatoes, making it a quick dish to make from scratch, if you're pushed for time simply use store bought gnocchi.
Servings
Equipment
- frying pan
- Saucepan
- Mixing bowl
Ingredients
Gnocchi
- 250 g ricotta
- 125 g 00 flour
- 2 egg yolks
Sauce
- 250 g passata
- 30 ml olive oil
- 2 cloves garlic lightly cracked
- 250 g mozzarella ripped into small chunks
- 3 sprigs fresh basil
- 20 g pecorino
- 1 crusty loaf to serve
Instructions
Sauce
- Gently warm the crushed garlic in a little olive oil on a low heat in a frying pan for a couple of minutes then add the passata. Season with salt and pepper and leave on a gentle simmer for about 10 minutes then remove the garlic.
Gnocchi
- While the sauce is cooking make the gnocchi. Mix together the flour, ricotta, egg yolks and season with pinch of salt and pepper.
- Kneed together (don't overwork it) until it forms a dough, then roll into long sausage shapes and cut into 1 inch pieces.
- Drop the gnocchi into a saucepan of salted boiling water for a few minutes until they rise to the top. Remove from the water with a slotted spoon and reserve.
Serve
- Once the gnocchi is cooked, drop this into your sauce, along with the mozzarella and leave to cook for another minute to help the mozzarella melt and warm through the gnocchi. Serve with ripped basil leaves and garnish with grated parmesan or pecorino cheese, serve with crusty bread to mop up the juices.
Nutrition Per Serving
Calories: 547kcal | Carbohydrates: 10g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 184mg | Sodium: 527mg | Potassium: 412mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1249IU | Vitamin C: 7mg | Calcium: 526mg | Iron: 2mg
