Baked Ricotta Gnocchi
Baked Ricotta Gnocchi is a delightful and comforting dish that combines creamy ricotta and hearty gnocchi, topped with gooey mozzarella and baked to perfection.
Ingredients
For the Gnocchi
- 15 oz ricotta cheese Silky and creamy
- 1 large egg Binds the ingredients together
- 1 large egg yolk Adds moisture and flavor
- 1 cup freshly grated Parmesan cheese Adds nutty depth
- 1 1/4 cups all-purpose flour Backbone for texture
- 1/2 teaspoon salt Enhances flavors
For Topping
- 1 cup marinara sauce Homemade or store-bought
- 8 oz fresh mozzarella, sliced Melts beautifully over the gnocchi
- 4-5 pieces fresh basil leaves, julienned For garnish
Instructions
Preparation
- Place four paper towels on a large plate. Spread the ricotta cheese evenly across the towels, then cover with another four paper towels. Press down gently to absorb excess moisture.
- Transfer the drained ricotta to a medium bowl, adding the large egg, egg yolk, Parmesan cheese, and salt. Mix until cohesive.
- Gradually add flour, half a cup at a time, stirring with a rubber spatula until a ball forms. The dough will be sticky; add more flour, one tablespoon at a time, if needed.
- Dust a clean surface with flour. Divide dough into eight portions, roll each into a 1-inch thick rope, and cut into 1-inch pieces to form the gnocchi.
Cooking
- Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 3-4 minutes. Drain and toss with olive oil.
- In a casserole dish, layer the cooked gnocchi and toss with marinara sauce. Top with fresh mozzarella slices.
- Bake for 10 minutes, then broil for an additional 2 minutes until golden-brown.
- Garnish with fresh basil and serve hot.
Notes
To enhance flavor, consider adding sautéed garlic or onions to the ricotta mixture. For a creamier dish, add a splash of heavy cream to the marinara.