RICOTTA GNOCCHI IN TOMATO SAUCE

Ricotta Gnocchi in Tomato Sauce image

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 4 servings.

Number Of Ingredients 18

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1 tablespoon olive oil
5 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (6 ounces) tomato paste
1/2 cup water
2 tablespoons sugar
1/2 teaspoon salt
GNOCCHI:
1 carton (15 ounces) whole-milk ricotta cheese
2 eggs, lightly beaten
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 to 2-1/2 cups all-purpose flour
1/2 pound fresh mozzarella cheese, cubed
Minced fresh basil, optional

Steps:

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

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