Ultimate Garlic Knot Pizza Bowl with Fluffy Ricotta Gnocchi

I know the picture is not right.  But until I make this, it will have to do.

Here’s your Ultimate Garlic Knot Pizza Bowl with Fluffy Ricotta Gnocchi — all in one place, so you can make the most over-the-top, cheesy, pull-apart, carb heaven in a single recipe.

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🍕🧄 Ultimate Garlic Knot Pizza Bowl with Fluffy Ricotta Gnocchi

Ingredients

Garlic Knot Pizza Bowl

• 1 lb (450 g) pizza dough
• 3 tbsp butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced (or roasted garlic for sweetness)
• 2 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 3 tbsp grated Parmesan cheese
• 2 tbsp fresh parsley, minced
• ½ tsp salt

Ricotta Gnocchi

• 1 cup (250 g) whole milk ricotta (drained well)
• 1 large egg
• ½ cup (60 g) grated Parmesan cheese
• ¾ cup (90 g) all-purpose flour (plus more for dusting)
• ½ tsp salt
• Pinch of nutmeg (optional)

Creamy Cheese Sauce

• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• Salt & pepper, to taste
• Extra parsley for garnish

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Instructions

1️⃣ Make the Garlic Knot Pizza Bowl

1. Flip an oven-safe metal or ceramic mixing bowl upside down and lightly oil the outside. Place on a baking sheet.
2. In a small bowl, mix melted butter, olive oil, garlic, Italian seasoning, red pepper flakes, Parmesan, parsley, and salt.
3. Roll pizza dough into a rectangle (~12×16 in / 30×40 cm). Cut into 1 in (2.5 cm) strips and tie each into a loose knot.
4. Arrange knots over the inverted bowl, overlapping slightly so they’ll fuse during baking. Brush generously with garlic butter mixture.
5. Bake at 425°F (220°C) for 15–18 min, or until golden brown and crisp. Cool for 3–4 min, then carefully lift off the bowl mold.

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2️⃣ Make the Ricotta Gnocchi

1. Drain ricotta in a sieve or paper towels for 15–30 min.
2. Mix ricotta, egg, Parmesan, salt, and nutmeg until smooth.
3. Add flour in two additions, mixing gently until a soft dough forms.
4. On a floured surface, roll into ropes ¾ in (2 cm) thick. Cut into 1 in (2.5 cm) pieces.
5. Bring salted water to a gentle boil. Drop gnocchi in batches; they’re done 30–60 sec after floating. Remove with a slotted spoon.

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3️⃣ Make the Creamy Cheese Sauce

1. In a skillet, melt butter and sauté garlic for 1 min.
2. Add cream, bring to a gentle simmer, then stir in mozzarella, cheddar, and Parmesan until smooth.
3. Season with salt & pepper. Add cooked gnocchi and toss gently.

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4️⃣ Assemble

1. Place your garlic knot pizza bowl upright on a platter.
2. Fill with cheesy gnocchi until gloriously overflowing.
3. Garnish with extra parsley and Parmesan.
4. Serve immediately, tearing off buttery knots to scoop the cheesy gnocchi.

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🔥 Extra Chef Tricks

• Brush knots with more garlic butter right after baking for that glossy, irresistible finish.
• Sprinkle a layer of mozzarella inside the bowl before filling — it will melt into a cheesy crust.
• For extra flavor, add crispy pancetta or sautéed mushrooms to the gnocchi before serving.

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