Ricotta Gnocchi
4 People
376 Cals
Ricotta Gnocchi
4 People
376 Cals
About the recipe
If you’ve ever wondered how to make soft, pillowy ricotta gnocchi at home, this is the easiest recipe to start with.Made with just a handful of simple ingredients, this ricotta gnocchi recipe is light, delicate and incredibly quick to prepare — no potatoes, no kneading, and ready in under 30 minutes. Each little pillow is tender and fluffy, gently holding its shape while melting in your mouth.Unlike traditional gnocchi, this version is naturally lighter and easier to digest, with a subtle richness from ricotta and parmesan that creates a beautifully balanced, high-protein meal. It’s the perfect recipe for both beginners and confident home cooks looking for a reliable, foolproof result.Paired with a fresh, vibrant tomato basil sauce, this dish is comforting without being heavy — simple, wholesome and full of flavour. The gnocchi cook in minutes and are tossed straight into the sauce, allowing them to absorb every layer of flavour.This recipe can also be easily made gluten free by using your favourite gluten free flour, making it a versatile, nourishing option for a wide range of dietary needs.Whether you’re looking for an easy homemade gnocchi recipe, a quick weeknight dinner, or something elegant to serve guests, this ricotta gnocchi is one you’ll come back to again and again.
Nutrition Per Serving
376
Calories
14g
Fat
8g
Saturates
6g
Sugars
574mg
Salt
22g
Protein
36g
Carbs
3g
Fibre
Ingredients
RICOTTA GNOCCHI
- 500 g fresh ricotta well drained
- 1 large egg
- 30 g finely grated parmesan plus extra for serving
- 120 g spelt flour, plain flour or gluten-free flour
- Pinch sea salt
SIMPLE TOMATO SAUCE
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic sliced
- 800 ml chopped, peeled tomatoes 2 x 400g cans
- ½ teaspoon sea salt
- ½ cup water
- Handful fresh basil leaves
TO SERVE
- grated parmesan to serve
- basil leaves to garnish
Method
- Combine the ricotta, egg, parmesan and salt in a bowl.
- Gently fold through the flour until a soft dough forms. The dough should feel soft and slightly sticky, not firm or heavy.
- Lightly flour your bench.
- Turn out the dough and divide equally into 4 pieces.
- Roll each piece into long logs.
- Cut into bite-sized pillows.
- There’s no need to overwork or shape perfectly — a rustic finish is ideal.
- Bring a large pot of salted water to a gentle boil.
- Add the gnocchi in 2 batches and cook for 2–3 minutes. They are ready when they float to the surface.
- Remove with a slotted spoon and transfer directly into the tomato sauce.
- To make the tomato sauce
- Heat olive oil in a large pan over low heat.
- Add the garlic and cook gently until fragrant (do not brown).
- Add the tomatoes, sea salt and ½ cup water.
- Simmer for 10 minutes until slightly thickened.
- Finish with fresh basil and taste — add a small splash of maple syrup if needed to balance the acidity.
- Add the cooked gnocchi straight into the sauce. Gently toss to coat.
- Serve with extra parmesan, fresh basil.
- For a more elevated, restaurant-style finish, serve your gnocchi with a few spoonfuls of fresh stracciatella or cream.
- Gently spoon it over the hot gnocchi just before serving — the warmth will soften it slightly, creating a silky, creamy contrast to the fresh tomato sauce.
