Easy Baked Three Cheese Ricotta Gnocchi with Homemade Tomato Sauce
Oh holy gooey cheesiness… there’s truly nothing quite like a comforting bowl of pasta, and when that pasta happens to be pillowy soft, homemade gnocchi swimming in a rich tomato sauce, topped with three (or even four!) incredible cheeses, you’ve hit culinary gold. This recipe for Baked Three Cheese Ricotta Gnocchi with Homemade Tomato Sauce isn’t just a meal; it’s an experience, a symphony of textures and flavors that will have you sighing with pure contentment.
Why Ricotta Gnocchi Will Become Your Go-To Recipe
I have to admit; I still haven’t quite mastered potato gnocchi from scratch. While classic potato gnocchi has its place in Italian cuisine, it can be notoriously tricky to get just right – often resulting in dense, heavy dumplings if not handled perfectly. However, this homemade ricotta gnocchi recipe is a game-changer. It’s so simple to make, and the resulting gnocchi are incredibly light, airy, and pillowy soft. Honestly, once you try this method, you might never feel the need to tackle the complexities of potato gnocchi again!
This dish quickly rose to the very top of my list as my go-to “impress all my guests” meal. It’s the kind of comfort food that looks elegant but is surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions. If you’re ever coming over for dinner at my place, there’s an extremely good chance that this is exactly what you’ll be eating!
The Cheesy Heart of the Dish: Three (or Four!) Glorious Cheeses
While the recipe title boasts “three cheeses,” let’s be honest: it’s technically four if you count the luscious ricotta cheese already incorporated into the gnocchi dough. And of course, you should count it! Ricotta forms the base of these tender dumplings, lending a delicate sweetness and ensuring that melt-in-your-mouth texture that defines truly great gnocchi.
Beyond the ricotta in the dough, we layer on the flavor with a trio of other fantastic cheeses. Freshly grated Parmesan and Pecorino Romano add sharp, salty, and wonderfully complex notes to the gnocchi itself, complementing the ricotta beautifully. Then, for the grand finale, a generous topping of shredded mozzarella cheese bakes into a bubbly, golden-brown crust, delivering that irresistible stretch and ultimate comfort food appeal. Anyone who loves cheese will truly be in heaven with every luscious bite. And when I say luscious, I mean luscious – every bite is filled with silky soft gnocchi enveloped in rich sauce and gooey cheese; it’s impossible not to sink into your chair and groan with happiness.
Crafting the Perfect Homemade Tomato Sauce
A dish as special as this baked ricotta gnocchi deserves a sauce that’s equally exceptional, yet still simple to prepare. Our homemade tomato sauce strikes the perfect balance, offering a vibrant, fresh flavor that beautifully complements the richness of the gnocchi and cheeses. It starts with a base of fragrant garlic sautéed in olive oil, followed by diced tomatoes and a touch of tomato paste for depth. The addition of fresh cherry tomatoes adds bursts of sweetness and a lovely textural contrast, while fresh basil infuses the sauce with its classic aromatic essence. A hint of sugar balances the acidity of the tomatoes, and a splash of heavy cream at the end creates a silky, luxurious finish that coats every piece of gnocchi perfectly.
This sauce is not only incredibly flavorful but also quick to simmer while your gnocchi dough chills. It’s truly the ideal partner for this cheesy delight, making the entire dish cohesive and utterly irresistible. The combination of the light ricotta gnocchi, the robust yet fresh tomato sauce, and the medley of melted cheeses creates a truly unforgettable meal that you’ll want to make again and again.
Tips for Flawless Ricotta Gnocchi Every Time
Making ricotta gnocchi is surprisingly forgiving, but a few key tips can ensure absolute perfection:
- Don’t Overmix the Dough: Just like with many baked goods, overmixing gnocchi dough can lead to a tough texture. Stir until just combined, then chill to let the flavors meld and the flour hydrate.
- Adjust Flour as Needed: The amount of flour can vary depending on the moisture content of your ricotta. Start with the lower amount and add more gradually until the dough is manageable but still soft and slightly sticky. It shouldn’t feel stiff or dry.
- Lightly Flour Your Workspace: A light dusting of flour on your work surface and hands will prevent sticking without incorporating too much extra flour into the gnocchi.
- Gentle Handling is Key: When rolling the dough into logs and cutting, be gentle. You want to maintain that airy texture. For classic gnocchi ridges, you can gently roll each piece over the back of a fork or a gnocchi board, though it’s not strictly necessary for this baked version.
- Cook in Batches: Overcrowding the pot will lower the water temperature and make the gnocchi stick together. Cook in small batches until they float to the surface, indicating they are done. This usually only takes a minute or two.
Serving Suggestions and Variations
This Baked Three Cheese Ricotta Gnocchi is a hearty and complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. A basket of crusty bread is also highly recommended for soaking up every last bit of that delicious sauce. For drinks, a medium-bodied red wine like a Sangiovese or a light-bodied white wine like a Pinot Grigio would be excellent choices.
Feeling adventurous? Here are a few ways to customize this recipe:
- Add Veggies: Sauté some spinach, mushrooms, or roasted bell peppers and stir them into the sauce before baking for added nutrients and flavor.
- Spice It Up: A pinch of red pepper flakes added to the garlic in the sauce will give it a nice kick.
- Herb Variations: Experiment with other fresh herbs like oregano or parsley in the sauce, or a sprinkle of fresh rosemary over the top before baking.
- Different Cheeses: While the three cheeses here are fantastic, feel free to try other Italian cheeses. A sharp provolone or fontina could add interesting nuances.
Ok, I have to excuse myself now. Thinking about this dish makes my mouth water. I NEED to make this. Right. Now. I encourage you to do the same and discover your new favorite comfort food!
table of contents
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Baked Three Cheese Ricotta Gnocchi with Tomato
ingredients
- 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
- 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
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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.
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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.
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Bring a large pot of salted water to a boil. Preheat oven to 400 degrees.
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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.
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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.
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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.
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Bake for 7-10 minutes, until warmed through and cheese is melted and starting to brown. Serve immediately.