Ricotta Gnocchi and Red Sauce

February 24, 2015

This is a filling pasta recipe with a unique twist on traditional potato gnocchi. The sauce can be used for many other pasta dishes as well. A hearty, meatless, meal that appeals to all ages!

For the Gnocchi:
1 (8 ounce) container ricotta cheese (works best if you remove as much of the moisture as you can. Try sitting it in a strainer in the fridge or using a cheesecloth to squeeze it out)
2 eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons garlic powder
1 cup all-purpose flour, or as needed
For the Sauce:
2 tablespoons olive oil
1 tablespoon garlic, minced
1 (15.5 ounce) can stewed or diced tomatoes
1 dash crushed red pepper flakes
1 1/2 Tablespoons dried basil
Salt and pepper to taste

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...
See the full directions on my site

Nutritions

Calories
272

Sodium
476mg
19% DV

Fat
15g
24% DV

Protein
12g
25% DV

Carbs
17g
5% DV

Fiber
1g
7% DV