Two Ingredient Ricotta Gnocchi with A Puttanesca Sauce

This two ingredient ricotta gnocchi with a puttanesca sauce is so easy the kids could make it and apart from the ricotta is probably stuff you already have in your pantry.

You could use any sauce you like.  We also have this with homemade pesto and it's so delicious and comforting.

Two Ingredient Ricotta Gnocchi with A Puttanesca Sauce

Serves 4

For the Gnocchi

500g/2 cups soft ricotta cheese

3/4 cup of plain/all purpose flour.  Plus more for kneading

Mix both ingredients together in a bowl until a dough forms

Turn out on to a well-floured surface and knead with the tips of your fingers until a non-sticky ball of dough forms.  If it's sticky just sprinkle more flour until it loses its stickiness.

Cut the ball in half and roll out into a 'snake' with a diameter of about 2.5cm/ 1 inch

You may need to cut your 'snake' in half to make it more manageable.

Once you have got the required diameter.  Cut the dough into little pillows of about 1-2cm long.  This size is not compulsory and you can make them any size you like (see photos below)

Boil a pot of salted water and drop your dough pillows into the boiling water.

The pillows will rise to the top of the pot after a couple of minutes.  This means they are cooked.

Scoop out with a slotted spoon and distribute evenly into 4 serving bowls.

Top with a sauce of your choice.

For the Puttanesca Sauce

1 tablespoon olive oil 

2 cloves of crushed garlic

1 jar of tomato pasta sauce

6 anchovies

1 tablespoon of capers

2 tablespoons of pitted black olives

Parmesan cheese grated

Heat olive oil over a medium heat.

 Saute garlic for 1 minute being careful not to burn it.

Add pasta sauce and all other ingredients except the Parmesan cheese.

Heat through until anchovies have dissolved (about 5 minutes)

Serve over cooked gnocchi and top with grated Parmesan

Below are the steps you should take in pictures and how your dough should look as it comes together.

For more easy family recipes go here.