Baked Gnocchi With Ricotta And Marinara Recipes

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BAKED RICOTTA GNOCCHI



Baked Ricotta Gnocchi image

This light and fluffy homemade ricotta gnocchi that's baked in marinara sauce and topped with mozzarella cheese is the perfect way to eat gnocchi.

Provided by Ryan Beck

Categories     Pasta

Time 45m

Number Of Ingredients 9

1 (15 oz) container ricotta cheese
1 large egg
1 egg yolk
1 cup freshly grated Parmesan cheese
1 1/4 cups all-purpose flour
1/2 tsp salt
1 cup marinara sauce (homemade or store-bought)
8 oz fresh mozzarella
4-5 fresh basil leaves, julienned

Steps:

  • Place four paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of four paper towels on top of the ricotta. Press down gently to let the excess moisture soak into the paper towels. Transfer the drained ricotta to a medium bowl.
  • Add the eggs, parmesan cheese and salt to the bowl with the ricotta.
  • Add the flour, 1/2 a cup at a time, stirring with a rubber spatula. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky. If you need to add more flour, add 1 tbsp at a time.
  • Place the dough on a clean floured surface. Cut into 8 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1" thick. Cut about 1" wide gnocchi and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.
  • Preheat oven to 400°F. Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.
  • Transfer gnocchi to a casserole dish and toss with marinara sauce. Top with mozzarella cheese. Cook for 10 minutes and the turn broiler on for 2 minutes to finish browning cheese. Top with some fresh basil and serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 435 kcal, Carbohydrate 23 g, Protein 28 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 132 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g

BAKED GNOCCHI WITH RICOTTA



Baked Gnocchi with Ricotta image

Dinner in a flash! This Baked Gnocchi with Ricotta uses prepared gnocchi and tops it with marinara, ricotta and parmesan in this meatless weeknight dinner.

Provided by Deborah Harroun

Categories     Main Dish

Time 20m

Number Of Ingredients 5

1 package gnocchi (16 oz)
1 cup marinara
3/4 cup ricotta cheese
1/4 cup grated parmesan
chopped parsley

Steps:

  • Preheat the broiler.
  • Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions. Drain.
  • Place the gnocchi in the bottom of a 2 quart baking dish. Pour the marinara over the top. Dollop the ricotta over the top, then sprinkle with parmesan. Place under the broiler until the cheese is melted and heated through, about 5 minutes. Top with parsley before serving.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 403 calories, Sugar 16 g, Sodium 971 mg, Fat 13 g, SaturatedFat 3 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 57 g, Fiber 2 g, Protein 13 g, Cholesterol 23 mg

BAKED GNOCCHI WITH RICOTTA AND MARINARA



Baked Gnocchi with Ricotta and Marinara image

A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 5

1/2 batch Simple Potato Gnocchi, boiled
Coarse salt and ground pepper
1/2 cup marinara sauce
3/4 cup ricotta cheese
1/4 cup grated Parmesan

Steps:

  • Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper,then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes, rotating once.

Nutrition Facts : Calories 341 g, Fat 9 g, Fiber 3 g, Protein 14 g

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