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Baked Ricotta Gnocchi are little pillows of dough covered in a hearty meat sauce. Perfect as a first course, main meal or side dish for your Holiday table.

Baked Ricotta Gnocchi

Baked Ricotta Gnocchi are little pillows of dough covered in a hearty meat sauce. Perfect as a first course, main meal or side dish for your Holiday table.
Course Pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author Quinn Caudill

Ingredients

  • 4 tbsp . olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1 cup carrots diced
  • 1/2 cup celery diced
  • 1 lb . ground beef
  • 1 lb . ground pork
  • 1 tsp . salt
  • 2 tbsp . Italian seasoning
  • 1 28 oz . can of tomato sauce
  • 2 14.5 oz . cans crushed tomatoes
  • 1 pouch Hunt's Recipe Ready "Pre-measured 2TBS" Paste Pouches
  • 1/2 cup chicken stock
  • 3 1/2 cups of flour plus extra for work surface
  • 3 large eggs beaten with a fork
  • 32 oz . container part skim ricotta cheese
  • 1 1/2 cup of parmesan cheese divided
  • 1 cup mozzarella cheese divided
  • 1/4 teaspoon of ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup toasted bread crumbs

Instructions

  1. Heat the olive oil over medium high heat in a large sauce pan.
  2. Add garlic and onion and cook until translucent.
  3. Stir in carrots and celery and cook for another 5 minutes.
  4. Add beef and pork, cook until browned. Drain off excess grease.
  5. Stir in seasonings, tomato sauce, tomatoes, tomato paste and chicken stock. Bring to a boil.
  6. Reduce to a simmer and cook for 30 minutes.
  7. While sauce is cooking, bring a large pot of salted water to a boil. Pre-heat the oven to 350ºF.
  8. Place flour in a large mixing bowl and add eggs, ricotta, 1 cup parmesan, 1/2 cup mozzarella, nutmeg, salt and pepper.
  9. Mix ingredients together with your hands to form a ball.
  10. Transfer dough to a lightly floured working surface and knead lightly for a few minutes, gradually adding flour if the dough sticks to the board or hands.
  11. The dough is ready when it no longer sticks but is still somewhat tacky soft.
  12. Using a knife, cut a piece of dough off the ball.
  13. Using both hands, roll out each ball of dough into a log about the width of your index finger.
  14. Cut each log into 1/2 inch pieces.Store in the fridge, covered, until ready to cook.
  15. Add gnocchi in batches to the boiling water: Cook, uncovered over high heat, until the gnocchi rise to the surface of the water, about 3 minutes.
  16. Remove the gnocchi to a lightly oiled casserole dish and add the Bolognese sauce, tossing to make sure the gnocchi are covered with sauce.
  17. Top with breadcrumbs, remaining parmesan cheese and bake in the oven for 30-35 minutes.

Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © 2016