Ricotta gnocchi sugo

Create your own fluffy, ricotta stuffed gnocchi for your family and friends. Simmered in a hearty Italian tomato sugo sauce, it is beautiful served sprinkled with crumbly feta and fresh basil leaves.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Ricotta gnocchi sugo
  • 500 gram fresh ricotta
  • 1/2 cup grated parmesan, plus extra to serve
  • 1 egg, lightly beaten
  • 1/2 teaspoon nutmeg
  • 3/4 cup plain flour, sifted, plus extra to dust
  • crumbled feta, to serve
  • basil leaves, to serve
Tomato sugo
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 3 clove garlic, finely chopped
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 cup white wine
  • 400 gram can crushed tomato
  • 1 teaspoon finely grated lemon zest


Ricotta gnocchi sugo
  • 1
    Mix ricotta, parmesan, egg and nutmeg in a bowl. Season to taste. Using hands, gently stir in flour, until just combined.
  • 2
    Line tray with baking paper and dust with flour. Working in batches, scoop 1/4 ricotta dough onto floured surface. Using floured fingertips, gently roll each into 2cm thick log.
  • 3
    Using floured knife, cut each log into 2cm pieces. Transfer to tray.
  • 4
    To make sugo: heat oil in saucepan on medium. Saute onion, garlic and chilli 3-4 minutes, until onion is tender. Add wine and tomato. Simmer 3-4 minutes. Remove from heat. Stir in zest.
  • 5
    Meanwhile, bring a saucepan of salted water to the boil. Add 1/4 of gnocchi to boiling water; stir once. Cook 2-4 minutes. until gnocchi float on surface. Remove with slotted spoon. Transfer to sauce. Repeat with remaining gnocchi.
  • 6
    Serve gnocchi topped with crumbled feta and basil leaves.

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