Ricotta Gnocchi

Gnocchi:

1 (8 ounce) container ricotta cheese

2 eggs

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup all-purpose flour, or as needed



Sauce:

3 tablespoons olive oil

1 tablespoon minced garlic

1 (15.5 ounce) can diced tomatoes

1 dash crushed red pepper flakes (optional)

6 basil leaves, finely shredded

Salt and pepper to taste

8 ounces fresh mozzarella cheese, cut into small chunks

Not sure about serving size. I usually just cut it into 1/4ths when I plate it, that way its a fourth of the recipe since there are 4 servings.

14 Weight Watchers Points Plus points per serving.

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.
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.
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 shredded basil and season to taste with salt and pepper.
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.
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 overtop.


Serving Size: 1 cup? ***See Tips***