Ricotta Gnocchi and waiting for the skies to clear..

Some people walk in the rain, others just get wet. - Roger Miller

It looks like we are going to have more rain and cooler weather...with snow to follow by the weekend.  Our visions of canoeing are dashed at the moment.  But sometimes you just have to adapt to change and find the good in apparent bad situations.
Here is our gloomy day pick-me up meal.  Guaranteed to bring smiles.
It was on the table, from start to finish, within an hour.
This is really great pasta dish.  Higher in protein than regular pasta, super easy, super delicious and perfect soul food for a rainy day. 

 Ricotta Gnocchi
( from allrecipe poster shelbi)
serves about 5*

gnocchi dough:
1 container ricotta cheese ( or try making your own using this recipe homemade ricotta cheese )
2 eggs
1/2 cup freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup flour

sauce:
3 Tablespoons olive oil
1 Tablespoon minced garlic
1 can (24 oz) diced tomatoes
1 Tablespoon Italian seasoning ( or 3 Tablespoons chopped fresh basil)
1 cup of mozarella cheese cup up into small cheese ( I have also used cheddar and fruilano cheese)

* I did double this recipe....in doubling, I had one part ricotta and one part pressed cottage cheese...which was also very nice. Instead of a straight double of the parmesan, I had one part parmesan  and one part grated fruilano cheese. 


1.  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. 

 2.  Divide the dough into 3 or 4 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 baking sheet. Place in the refrigerator until ready to use. 

roll into rope shape

cut into one inch sections

on the floured baking sheet

 3.  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, and cook for 10 minutes. Stir in Italian seasoning(or basil) and season to taste with salt and pepper. 

 4.  While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain. 

boiling water with gnocchi at the bottom

floating gnocchi, ready to be removed from the pot

 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 over top.  (See the first image.)

* I did double this recipe....in doubling, I had one part ricotta and one part pressed cottage cheese...which was also very nice. Instead of a straight double of the parmesan, I had one part parmesan  and one part grated fruilano cheese.