STYLETHREAD -- LET'S TALK SHOP!

I recently tried this gnocchi recipe and thought it was pretty easy to make -- and DH and I loved it. Just thought I'd share!

Gnocchi:
* 1 (8 ounce) container ricotta cheese
* 2 eggs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* 1 cup all-purpose flour, or as needed

Sauce:
* 3 tablespoons olive oil
* 1 tablespoon minced garlic
* 2 (14.5 ounce) cans diced tomatoes
* 1 dash crushed red pepper flakes (optional)
* 6 basil leaves, finely shredded
* Salt and pepper to taste
* 8 ounces fresh mozzarella cheese, cut into small chunks


DIRECTIONS

*Note: it's helpful (but probably not necessary) to drain the excess water out of the ricotta beforehand -- put it in a strainer over a bowl, and let it sit in the fridge for 30 mins-1 hour before making the dough.

1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat. Stir in shredded basil and season to taste with salt and pepper. Keep sauce at a slow simmer while you prepare the gnocchi.

2. While sauce is simmering, stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

3. Divide the dough into smaller, manageable pieces (about 6-8 pieces), and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured surface somewhere, ie., a baking sheet (where they will sit until you are ready to boil them).

4. Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi about 5-8 mins, then drain.

5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.