Print Options:

Ricotta Gnocchi with Cherry Tomato Sauce

It's been a while since I last made some gnocchi. Truth to be told, gnocchi (potato or butternut squash) are more autumnal/wintry. However, this version of gnocchi made from ricotta works perfectly during the warmer season. How many of you knew that you could make gnocchi from ricotta? This is again a recipe that I learned from my mom, very recently. These gnocchi are much easier and quicker to prepare in comparison to potato or butternut squash gnocchi. Ricotta gnocchi will taste fresher and, therefore, are a perfect summer dish. Serve them with a simple cherry tomato or tomato sauce (maybe from your own garden!) and fresh basil and your lunch/dinner is ready in less than 30 minutes!
Cuisine + Inspiration
Difficulty Easy
Prep Time: 10 10 mins Cook Time: 5 5 mins Total Time: 15 mins
Servings 2
    For the cherry tomato sauce
  • 600 grams Cherry Tomatoes (washed, cut in halves)
  • 1 Clove of Garlic
  • 1 tablespoon EVO Oil
  • 2 pinches of Salt
  • Pepper (to taste)
  • Fresh Basil (5-6 leaves)
  • For the Ricotta Gnocchi
  • 250 grams Ricotta
  • 1 Egg (medium)
  • 1 pinch of Salt
  • Nutmeg (grated, to taste)
  • 150 grams Plain Flour
  1. Start with the tomato sauce. Wash the cherry tomatoes and cut them in halves.
  2. Heat the olive oil in a large pan. Add the glove of garlic and let it sizzle for a minute. Add the cherry tomatoes, season with salt and pepper and cook for 1-2 minutes on medium heat. Add the fresh basil, cover the pan with a lid, reduce heat to low and cook for another 10 minutes until the cherry tomatoes become mushy. Stir occasionally.
  3. In the meantime prepare the gnocchi. Place the ricotta in a large bowl. Add the egg, grated nutmeg and pinch of salt. Mix all the ingredients with a fork until you get a smooth cream.
  4. Add the flour and continue to mix with a fork until the dough is formed.
  5. Transfer the dough onto a large wooden board, dusted with flour. Gently knead the dough for a minute. Divide the dough into 4 sections. Take one part of the dough and roll it until you get a sausage of 2cm wide. Using a knife cut the dough into pieces. Repeat with the remaining dough. Once ready, sprinkle flour over the gnocchi and cover with a tea towel.
  6. Cook the gnocchi in a large pot of salted boiling water. You will know when they are ready when they float in the water. Gently remove them with a slotted spoon, drain very well. Divide the gnocchi between two plates. Add the tomato sauce and garnish with some olive oil and fresh basil. If you wish, you can add some grated Parmigiano cheese on top.