Baked Ricotta Gnocchi
A delightful Italian dish featuring soft, pillow-like gnocchi in a rich marinara sauce, topped with gooey mozzarella.
Ingredients
For the Gnocchi
- 15 oz ricotta cheese Creamy and rich, forms the base of the gnocchi.
- 1 large egg Helps bind the ingredients together.
- 1 large egg yolk Adds extra richness.
- 1 cup freshly grated Parmesan cheese Adds nutty, savory flavor.
- 1 1/4 cups all-purpose flour Essential for the dough.
- 1/2 teaspoon salt Enhances flavors.
For Assembly
- 1 cup marinara sauce Choose homemade or store-bought.
- 8 oz fresh mozzarella, sliced Provides a gooey topping.
- 4-5 pieces fresh basil leaves, julienned A fragrant finish.
Instructions
Preparation
- Place four paper towels on a large plate and spread the ricotta cheese evenly over them. Cover with four more paper towels and press gently to remove moisture.
- Transfer drained ricotta to a medium bowl. Add egg, egg yolk, Parmesan cheese, and salt; mix until fully combined.
- Gradually incorporate flour into the ricotta mixture, half a cup at a time, until a sticky dough forms. Add more flour if necessary.
- On a floured surface, divide dough into eight pieces, roll into 1-inch thick ropes, and cut into 1-inch pieces to form gnocchi.
Cooking
- Preheat oven to 400°F. Boil salted water in a large pot, and cook gnocchi until they float to the surface (3-4 minutes).
- Drain gnocchi and toss with olive oil to prevent sticking.
- In a greased casserole dish, layer gnocchi with marinara sauce and top with mozzarella slices.
- Bake for 10 minutes, then broil for 2 minutes until cheese is bubbling and golden.
- Garnish with julienned basil leaves and serve hot.
Notes
For a richer flavor, add minced garlic or red pepper flakes to the marinara. Experiment with different cheeses on top. Make ahead of time and refrigerate for up to a day before baking.