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Gnocchi with cheese

Author
Cookinero 24 Feb 2025
6180
Gnocchi with cheese

Potato gnocchi with ricotta cheese will delight you with the taste and aroma of real Italian cuisine and will be a great dinner for the whole family. The recipe for cheese gnocchi is simple, and the use of traditional Italian ricotta cheese will make the dish not too high in calories, but at the same time nutritious and healthy. Light tomato sauce with basil will complement and shade the rich full taste of potato and cheese dumplings.

How to cook Gnocchi with cheese

Step 1

Gnocchi with cheese

Prepare the sauce. Heat olive oil in a frying pan and fry chopped garlic. Add tomatoes to the garlic, salt and pepper the mixture. Stir and simmer the sauce over low heat for 5-7 minutes. Add basil to the sauce, stir and leave the sauce in a warm place.

Step 2

Gnocchi with cheese

Make mashed potatoes. Gradually add butter to the potatoes. Make sure that there are no large pieces of potato left in the mashed potatoes. Mash the cheese and add to the mashed potatoes. Then beat the eggs into the mashed potatoes and mix everything thoroughly. Gradually add flour to the mashed potatoes, making sure that the dough does not become too dense. Finally, add baking powder. Salt and pepper the resulting mass.

Step 3

Gnocchi with cheese

Prepare the gnocchi. Form small sausages from the dough. Bring water to a boil in a saucepan and cook the gnocchi for 3-4 minutes, remove the dumplings from the water with a slotted spoon and arrange them on a plate. Pour the sauce over the hot gnocchi and serve immediately.

Gnocchi with cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the cheese with cheddar, mozzarella, or even ricotta for a creamier texture. Just ensure it melts well for a smooth consistency.
Cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying out.
Yes, this recipe is vegetarian as long as you use vegetarian-friendly cheese (check for rennet) and egg-based pasta.
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours before shaping and cooking.
Try serving with pesto, brown butter and sage, or a creamy mushroom sauce for a different flavor profile.
Yes, freeze uncooked gnocchi on a tray until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 extra minutes to boiling time.
Replace regular flour with a gluten-free flour blend and ensure your baking powder is gluten-free for a safe alternative.
If the dough is sticky, add a little more flour gradually until it’s workable. Over-kneading can make it tough, so handle gently.
Yes, sweet potatoes work well but may require slightly more flour due to their moisture content. Adjust as needed for a firm dough.
Ensure the dough is well-kneaded but not overworked, and avoid overcrowding the pot. Cook in batches for best results.

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