Ricotta gnocchi with salami

A light and delicate meal the family will love.

  • 45 mins cooking
  • Serves 4
  • Print
Delicate pillows of ricotta gnocchi are boiled then grilled with roasted tomatoes and marscapone for a delicious light meal or side dish.
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  • 500 grams baby roma tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons white balsamic vinegar
  • ½ teaspoon dried chilli flakes
  • 500 grams full-cream ricotta
  • 1½ cups (120g) finely grated parmesan
  • 1 egg, beaten lightly
  • 2 tablespoons chopped fresh basil
  • 1 cup (150g) plain flour, approximately
  • 100 grams thinly sliced hot salami, halved
  • 250 grams mascarpone
  • ¼ cup (20g) shaved parmesan, extra
  • ¼ cup loosely packed fresh basil leaves, extra


  • 1
    Preheat oven to 180°C. Line a 25cm x 35cm oven tray with baking paper.
  • 2
    Combine tomatoes, oil, garlic, oregano, balsamic and chilli in a medium bowl; season. Spread mixture onto prepared tray. Bake for 15 minutes or until lightly browned.
  • 3
    Meanwhile, place ricotta in a medium bowl. Stir in grated parmesan, egg and chopped basil; season well. Add enough of the flour to mix to a soft dough; do not over-mix. Divide dough in half. Roll each half on a lightly floured work surface into a 2cm thick rope. Using a floured butter knife, cut dough into 2cm (¾-inch) lengths.
  • 4
    Cook gnocchi in two batches in a large saucepan of boiling salted water. Once gnocchi rise to the surface, cook for a further 1 minute. Using a slotted spoon, transfer gnocchi to oven tray with tomatoes; stir to distribute gnocchi through tomato mixture.
  • 5
    Preheat grill on high.
  • 6
    Top gnocchi with salami and dollops of mascarpone. Grill for 10 minutes or until browned lightly.
  • 7
    Serve sprinkled with extra parmesan and basil.


You can omit the chilli and use a mild salami or ham, if you prefer. Recipe is not suitable to freeze.

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