Baked Three Cheese Ricotta Gnocchi with Fresh Tomato Sauce: A Comfort Food Masterpiece

Prepare to fall in love with the most divine comfort food experience: our Baked Three Cheese Ricotta Gnocchi with fresh tomato sauce. This dish is pure, unadulterated gooey cheesiness, combining the lightness of homemade ricotta gnocchi with a vibrant, rich tomato sauce and a generous blanket of melted cheese. It’s the kind of meal that instantly elevates any evening, turning a simple dinner into a memorable feast. If you’re searching for an easy yet incredibly impressive Italian recipe, your quest ends here.

While many home cooks might shy away from making gnocchi from scratch, fearing the complexity of potato gnocchi, this ricotta version is a game-changer. It’s astonishingly simple to prepare, yielding pillowy-soft dumplings that practically melt in your mouth. Forget the hours of mashing potatoes and achieving the perfect dough consistency; ricotta gnocchi offers all the texture and flavor with significantly less effort. Once you try this recipe, you might never look back at the more demanding potato gnocchi methods.

The Irresistible Charm of Homemade Ricotta Gnocchi

Have you ever created a dish that was so undeniably incredible it immediately became your go-to for impressing guests? This baked ricotta gnocchi holds that coveted spot on our list. From the moment the enticing aroma fills your kitchen to the very first luscious bite, it’s clear you’ve crafted something truly special. This isn’t just dinner; it’s an experience designed to evoke sighs of pure contentment. If you’re joining us for a meal, there’s a very high probability that this delightful Italian classic will be gracing your plate.

The beauty of ricotta gnocchi lies in its light and airy texture, a stark contrast to the denser potato-based varieties. Ricotta cheese lends a delicate sweetness and a remarkable tenderness, making these dumplings exceptionally palatable and quick to cook. When combined with a hint of egg, a touch of Parmesan, and just enough flour, the dough comes together effortlessly, transforming into these delightful little clouds that are perfect for soaking up a rich sauce. This simplicity doesn’t compromise on flavor or satisfaction, making it a perfect weeknight meal or a luxurious weekend treat.

A Symphony of Four Cheeses for Unmatched Flavor

While the name proudly boasts “Three Cheese Ricotta Gnocchi,” we’re actually indulging in a glorious quartet of cheeses if you count the ricotta in the gnocchi itself – and of course, you should! This harmonious blend ensures every forkful is a celebration for true cheese lovers. Each cheese plays a vital role, contributing to the layers of flavor and the luxurious, melt-in-your-mouth texture that defines this extraordinary dish.

Let’s break down the cheesy goodness that makes this baked gnocchi an absolute dream:

• Ricotta Cheese: The very foundation of our gnocchi, fresh ricotta provides a creamy, slightly sweet base that ensures a tender, light dumpling. Its fresh, milky flavor is key to the gnocchi’s unique and appealing texture.
• Parmesan Cheese: Freshly grated Parmesan cheese is incorporated directly into the gnocchi dough, contributing a savory, nutty depth. It’s also often sprinkled generously over the top before baking, delivering that signature salty, umami kick and a delightful sharpness that beautifully complements the ricotta.
• Pecorino Romano: A more assertive, saltier sheep’s milk cheese, Pecorino offers a bolder, tangier flavor profile than Parmesan. A strategic touch of Pecorino in the gnocchi dough adds an extra layer of authentic Italian zest, elevating the savory notes and making the gnocchi truly stand out.
• Mozzarella: The star of the show when it comes to that irresistible golden-brown crust and stringy, molten heart. Shredded mozzarella is generously layered over the gnocchi and sauce before baking, creating a truly heavenly, bubbling, and gooey top that completes the experience.

The combined effect of these four cheeses is nothing short of spectacular. Each bite is filled with silky soft gnocchi enveloped in a rich, vibrant sauce, crowned by bubbling, stretchy mozzarella. It’s impossible not to lean back in your chair, close your eyes, and utter a groan of pure happiness and culinary bliss!

JUST LOOK AT THAT CHEESE. It’s a vision of culinary perfection, beckoning you with its golden-brown crust and the promise of molten deliciousness beneath. This isn’t just food; it’s an edible work of art, crafted with passion and designed to delight every sense. The visual appeal alone is enough to make anyone’s mouth water, hinting at the incredible textures and flavors awaiting discovery.

The Perfect Partner: A Vibrant Homemade Tomato Sauce

No pasta dish, especially gnocchi, is truly complete without a stellar sauce, and our fresh tomato sauce is the ideal accompaniment to the rich, cheesy gnocchi. This homemade sauce is designed to be both robust and vibrant, providing the perfect counterpoint to the indulgent gnocchi. It starts with a base of fragrant olive oil and finely diced garlic, slowly cooked until golden and aromatic, which quickly builds layers of foundational flavor.

Canned diced tomatoes provide a robust and tangy base, while a touch of tomato paste deepens the umami notes and adds a concentrated richness. The addition of fresh, halved cherry tomatoes introduces delightful bursts of juicy sweetness and textural contrast, making every bite dynamic and exciting. Fresh basil, a hint of sugar, salt, and pepper round out the seasoning, creating a beautifully balanced sauce that is both sweet and savory, never overpowering.

A final swirl of heavy cream at the end of the simmering process transforms the sauce into a velvety, luxurious coating that clings beautifully to each delicate gnocchi dumpling. This isn’t just an afterthought; it’s an integral component, providing the perfect acidity and freshness to cut through the richness of the cheeses, ensuring the dish remains balanced, incredibly flavorful, and utterly delectable from the first spoonful to the last.

Tips for Crafting Your Perfect Ricotta Gnocchi

Making homemade ricotta gnocchi is surprisingly straightforward, but a few key tips can ensure your results are consistently perfect. Follow these guidelines for pillowy-soft dumplings every time, guaranteeing a dish that impresses:

1. Drain Your Ricotta Thoroughly: While the recipe doesn’t explicitly state it, ensuring your ricotta is well-drained is paramount. Excess moisture can make your gnocchi dough too wet, requiring more flour and potentially leading to a tougher texture. A quick drain in a cheesecloth-lined sieve over a bowl for 15-30 minutes can make a significant difference.
2. Don’t Overmix the Dough: Once the gnocchi ingredients are combined, resist the urge to overmix. Overworking the dough develops the gluten in the flour too much, which can result in tough, rubbery gnocchi instead of the desired tender, light texture. Mix only until the ingredients are just combined and homogeneous.
3. Adjust Flour Gradually: The exact amount of flour needed can vary based on the moisture content of your ricotta and ambient humidity. Start with the lower end of the suggested range (3/4 cup) and add more (up to 1 1/4 cups) only until the dough is just firm enough to handle without being overly sticky. It should still feel soft, pliable, and slightly tacky to the touch.
4. Chill the Dough: Refrigerating the gnocchi dough for at least 15 minutes, as the recipe suggests, is a crucial step. This allows the flour to fully absorb the moisture evenly, makes the dough much easier to handle, and contributes significantly to a superior texture when the gnocchi are cooked.
5. Gentle Rolling and Cutting: When shaping your gnocchi, use a lightly floured work surface and apply gentle, even pressure. Roll the dough into uniform logs, about ¾ inch thick, and then use a bench scraper or a sharp knife to cut them into ½-inch pieces. For a more traditional look and enhanced sauce-clinging ability, you can gently roll each piece down the back of a fork to create delicate ridges.
6. Boil in Small Batches: Overcrowding the pot will drastically lower the water temperature, causing the gnocchi to stick together and cook unevenly. Cook the gnocchi in two batches to ensure they have ample space to float freely and cook quickly and efficiently.
7. The “Float” Test for Doneness: Gnocchi are cooked when they float to the surface of the boiling water. This usually only takes a minute or two, sometimes even less. As soon as they float, they’re ready – don’t overcook them, or they’ll lose their delicate, pillowy texture and become mushy.
8. Evenly Divide for Baking: When transferring the cooked gnocchi and sauce to individual ramekins, ensure they are divided as evenly as possible. This promotes consistent baking and ensures each serving gets a generous, delicious blanket of melted cheese.

Serving Suggestions and Delicious Variations

This Baked Three Cheese Ricotta Gnocchi with Tomato Sauce is a complete and satisfying meal in itself, perfect for a cozy dinner or entertaining. However, a few thoughtfully chosen additions can further enhance the dining experience:

• Fresh Herbs: A final sprinkle of vibrant fresh basil, chopped parsley, or even a few torn mint leaves just before serving adds a burst of freshness, color, and an aromatic lift that brightens the entire dish.
• Crusty Bread: Offer slices of warm, crusty Italian bread or a garlic bread for dipping. It’s perfect for soaking up every last drop of that incredible cheesy tomato sauce.
• Green Salad: A simple side salad with crisp greens and a light vinaigrette dressing offers a refreshing and cleansing counterpoint to the richness and indulgence of the gnocchi.
• Wine Pairing: Complement this delightful dish with a suitable wine. A medium-bodied red wine like a Sangiovese (Chianti) or a light-bodied, crisp white wine such as a Pinot Grigio or a dry Rosé would pair beautifully.

Craving a Twist? Try These Delicious Variations:

One of the joys of cooking is customization. Feel free to experiment with these ideas to make the dish uniquely yours:

• Add Vegetables: Incorporate more vegetables into your sauce or gnocchi. Sautéed spinach, roasted bell peppers, tender asparagus, or caramelized onions can be stirred into the sauce. For extra goodness, finely chopped spinach can even be folded into the gnocchi dough itself.
• Spice it Up: For those who appreciate a bit of heat, a pinch of red pepper flakes added to the tomato sauce while it simmers can introduce a delightful kick and warmth.
• Different Cheeses: Don’t limit yourself to the specified cheeses for the topping. Experiment with other excellent melting cheeses like provolone, fontina, or a blend of Italian cheeses. For the gnocchi dough, consider a touch of grated Asiago for a different savory dimension.
• Add Meat: For a heartier meal, crisp up some finely diced bacon or pancetta and stir it into the sauce. Alternatively, brown some Italian sausage or ground beef and incorporate it for a richer, more robust ragu-style sauce.
• Herb Variations: While basil is classic, try adding fresh oregano or a blend of Italian herbs to the sauce for a nuanced flavor profile.

Now, if you’ll excuse me, all this talk of gooey cheese and pillowy gnocchi has made me incredibly hungry. I NEED to make this. Right. Now. Get ready to embark on your own culinary adventure and discover why this baked ricotta gnocchi will quickly become a cherished favorite in your home, celebrated for its ease, comfort, and undeniable deliciousness.

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Baked Three Cheese Ricotta Gnocchi with Tomato

This flawless gnocchi is made from ricotta, cutting down the amount of work without losing any of the flavor or texture.

Prep Time: 40 minutes mins

Cook Time: 20 minutes mins

Total Time: 1 hour hr

Servings: 4 servings

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ingredients

Ricotta Gnocchi

• 15 oz ricotta cheese
• 1 egg
• 1/2 cup freshly grated Parmesan
• 1/4 cup freshly grated Pecorino
• 3/4 to 1 1/4 cup flour

Sauce

• 1 Tbsp olive oil
• 2 cloves garlic diced
• 1 14 oz can diced tomatoes
• 1 1/2 Tbsp tomato paste
• 3/4 cup halved cherry tomatoes
• 1 Tbsp fresh basil chopped
• 1 tsp sugar
• 1/4 tsp pepper
• 1/2 tsp salt
• 3 Tbsp heavy cream
• 1 cup shredded mozzarella

instructions

• To make the gnocchi, combine the ricotta, egg, Parmesan, Pecorino, and 3/4 cup flour in a large bowl. Stir until the mixture is well combined. Cover and refrigerate for at least 15 minutes.
• While the gnocchi is chilling, make the sauce. In a large saucepan over medium-high heat, add the oil and garlic. Cook until the garlic is browned, approximately 1 minute. Stir in the diced tomatoes, tomato paste, cherry tomatoes, basil, sugar, salt and pepper. Simmer for approximately 5 minutes. Remove from heat and stir in heavy cream. Set aside.
• Bring a large pot of salted water to a boil. Preheat oven to 400 degrees.
• Flour a clean, flat work surface. Take a large handful of dough and, using your hands, roll it into a long ¾ inch thick log. Use a bench scraper or a sharp knife to cut the log up into ½ inch pieces. Place the cut pieces onto a lightly floured baking sheet. Continue this process until all dough is rolled and cut.
• Drop the gnocchi into the boiling water, working in 2 batches. Give the water a quick stir to make sure the gnocchi doesn’t stick together. When the gnocchi rises to the top of the water, remove with a slotted spoon and transfer to the saucepan with tomato sauce. Stir gently to coat the gnocchi.
• Once all of the gnocchi is cooked and added to the sauce, divide between 4 large ramekins evenly. Top each ramekin with 1/4 cup of shredded mozzarella.
• Bake for 7-10 minutes, until warmed through and cheese is melted and starting to brown. Serve immediately.

Category: Main Dish