Dairy-Free Italian Ricotta Gnocchi in Marinara Sauce
This Dairy-Free Italian Ricotta Gnocchi in Marinara Sauce offers a light and fluffy alternative to traditional gnocchi, perfectly complementing the rich, tangy flavors of the marinara sauce.
Equipment
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Pot for boiling water
- 1 Slotted Spoon
- 1 Saucepan
- 1 Potato masher
Ingredients
- 1 cup almond milk - or other non-dairy milk
- 1 cup dairy-free ricotta cheese - homemade or store-bought
- 2 cups all-purpose flour - plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 jar marinara sauce - about 24 oz
- Fresh basil - for garnish
Instructions
- In a large mixing bowl, combine almond milk, dairy-free ricotta, salt, and olive oil.
- Gradually mix in the flour until a soft dough forms. Don't overwork the dough.
- On a floured surface, roll the dough into long ropes about 1 inch in diameter, then cut into 1-inch pieces.
- Press each piece gently with a fork to create ridges, if desired.
- Bring a pot of salted water to a boil and gently drop in the gnocchi. Cook until they float to the top, about 2-3 minutes.
- Using a slotted spoon, remove the gnocchi and set aside.
- In a saucepan, heat the marinara sauce over medium heat. Add the cooked gnocchi and stir to combine.
- Serve hot, garnished with fresh basil.
Notes
For a gluten-free option, use gluten-free all-purpose flour.
If you prefer a thicker marinara sauce, let it simmer longer before serving.
Feel free to add sautéed vegetables to the sauce for added flavor and nutrition.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 0.5gSodium: 230mgFiber: 2gSugar: 4g
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