Fructose Free Ricotta Gnocchi with Marinara
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 cups (16 oz) whole-milk ricotta cheese
- ½ cup finely grated parmesan cheese
- 1 cup all-purpose flour, plus more for dusting
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp freshly grated nutmeg
For the marinara
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp sugar
- ½ tsp salt
- 4–5 fresh basil leaves, torn
For boiling
- 1 tbsp salt, for pasta water
For serving
- freshly grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Line a baking sheet with paper towels. Spread the ricotta in an even layer over the towels and press another layer of paper towels on top. Let it sit for 5 minutes, then transfer the drained ricotta to a large mixing bowl. This step removes excess moisture and is the most important factor in keeping the gnocchi tender rather than dense.
- 2
Add the Parmesan, salt, black pepper, and nutmeg to the ricotta and stir to combine. Add the flour and fold gently with a spatula until a soft, slightly sticky dough just comes together — stop as soon as no dry flour remains. The dough should hold its shape when scooped but feel tacky; do not knead or overwork it.
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