Baked Ricotta Gnocchi

Salt 1 cup all purpose flour. 1 container ricotta any type 1 tablespoon grated parmesan 1 tsp. Because i simply can t resist the beauty of heirloom tomatoes this time of the year and because i could never say no to fluffy gnocchi and ricotta cheese even if that means blasting the oven with triple digits outside.

Olivia Luz

Cook the gnocchi according to package directions. I mean at that point it s like 4 ingredients and can be made in under 30 minutes. Divide gnocchi among four 8 ounce shallow baking dishes or place in an 8 inch square baking dish. I ve been making ricotta gnocchi for years thanks to biba s italian cookbook. Place the gnocchi in the bottom of a 2 quart baking dish.

And no it s not hard at all. But while store bought gnocchi is fine you ll really notice the difference if you make it yourself. Baked ricotta gnocchi is a very easy dish on its own if you buy the gnocchi and marinara sauce. Easy vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce tomatoes basil and fresh mozzarella. Sprinkle with grated parmesan and broil until tops are browned in spots and gnocchi are heated through 3 to 5 minutes rotating once.

Bring a large pot of salted water to a boil. Add the all purpose flour in 3 parts stirring with a rubber spatula. It is no fail it s tender and delicious and when my father in law was alive italian he liked mine better than his wife s who used potatoes. Combine the ricotta cheese parmesan olive oil eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Season with salt and pepper then top with dollops of marinara sauce and ricotta cheese.

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Season with salt and pepper then top with dollops of marinara sauce and ricotta cheese. Bring a large pot of salted water to a boil. And no it s not hard at all. Cook the gnocchi according to package directions.