Ricotta gnocchi in fresh tomato sauce

Extra creamy gnocchi is perfectly complemented by a rich tomato sauce.

  • 30 mins cooking
  • Serves 4
  • Print
This ricotta gnocchi with a rich tomato-based sauce and crunchy parmesan crips replaces potato with firm ricotta for an extra creamy gnocchi.
Looking for more gnocchi recipes?


Ricotta gnocchi in fresh tomato sauce
  • 500 gram firm ricotta cheese
  • 1 cup (80g) finely grated parmesan cheese
  • 1/2 cup (75g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 1 tablespoon extra virgin olive oil
  • 4 medium_piece tomatoes (760g), chopped coarsely
  • 6 green onions (scallions), sliced thinly
  • 2 tablespoon coarsely chopped fresh oregano
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil, extra
  • 1/2 cup (40g) shaved parmesan cheese


Ricotta gnocchi in fresh tomato sauce
  • 1
    Bring large saucepan of water to the boil.
  • 2
    Meanwhile, combine ricotta, parmesan, flour, eggs and oil in a large bowl.
  • 3
    Drop rounded tablespoons of mixture into boiling water; cook, without stirring, until gnocchi float to the surface. Remove from pan with slotted spoon; drain. Cover to keep warm.
  • 4
    Combine tomato, onion, oregano and vinegar in medium bowl.
  • 5
    Divide warm gnocchi between serving bowls, top with fresh tomato sauce; drizzle with extra oil, top with shaved parmesan.


Gnocchi, the Italian word for dumplings, can be based on potato, flour, ricotta or polenta.

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