Gnocchi di Ricotta con Salsa di Pomodoro Recipe

Here’s a step-by-step recipe guide for Gnocchi di Ricotta con Salsa di Pomodoro. This recipe combines the pillowy softness of ricotta gnocchi with a classic tomato sauce that’s both flavorful and comforting. From my own personal experience, these gnocchi are easier and quicker to make than traditional potato gnocchi, and they yield a delightfully tender texture that pairs beautifully with the rich, tangy tomato sauce. Let me show you how I make this delightful Italian dish.

Notes on What to Expect

Gnocchi di Ricotta is softer and less dense than traditional potato gnocchi. It’s light and slightly cheesy, with a melt-in-your-mouth texture that pairs perfectly with a robust tomato sauce. If you’ve never made gnocchi before, these are a fantastic introduction, quick to make and forgiving for beginners.

Gnocchi di Ricotta con Salsa di Pomodoro

Recipe Overview

• Cuisine: Italian
• Course: Main
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Calories: ~350 kcal per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Large mixing bowl
• Fine-mesh sieve (for draining ricotta)
• Wooden spoon or spatula
• Measuring cups and spoons
• Fork or potato masher
• Large pot for boiling gnocchi
• Slotted spoon
• Large skillet for sauce
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Ingredients

For the Ricotta Gnocchi:

• 1 cup (250g) ricotta cheese, drained if watery
• 1 large egg
• 1/2 cup (60g) grated Parmesan cheese
• 3/4 cup (100g) all-purpose flour, plus extra for dusting
• Salt and black pepper, to taste

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 can (14 oz) crushed tomatoes (or fresh if preferred)
• Salt and pepper, to taste
• 1/2 teaspoon sugar (optional, to reduce acidity)
• Fresh basil leaves, for garnish
• Parmesan cheese, grated (for serving)
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Instructions

Step 1: Prepare the Gnocchi Dough

1. Drain Ricotta: If your ricotta is watery, place it in a fine-mesh sieve and press lightly to remove excess moisture. This helps prevent the gnocchi from becoming too soft.
2. Mix Ingredients: In a large bowl, combine the ricotta, egg, Parmesan cheese, and a pinch of salt and pepper.
3. Add Flour: Gradually add the flour, folding it in with a spatula or wooden spoon until a soft, slightly sticky dough forms. Be careful not to overmix as it can make the gnocchi dense.

Step 2: Shape the Gnocchi

1. Dust Surface: Lightly dust a clean surface with flour and turn the dough out onto it.
2. Roll and Cut: Divide the dough into four portions. Roll each portion into a long, 1-inch thick rope. Cut the rope into small, 1-inch pieces. (For a traditional gnocchi shape, gently press each piece with the back of a fork to create ridges.)
3. Rest the Dough: Allow the shaped gnocchi to rest on a floured surface for 10 minutes while you prepare the sauce.

Step 3: Make the Tomato Sauce

1. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10–12 minutes, stirring occasionally. Add a pinch of sugar if the sauce tastes too acidic.
3. Finish the Sauce: Once thickened, remove from heat and set aside. Add fresh basil leaves for a touch of herbaceous flavor.

Step 4: Cook the Gnocchi

1. Boil Water: In a large pot, bring salted water to a boil. Add the gnocchi in batches, making sure not to overcrowd the pot.
2. Cook Until Floating: The gnocchi will sink initially but will float to the top when done. This usually takes about 2–3 minutes. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the tomato sauce.

Step 5: Combine and Serve

1. Coat with Sauce: Gently toss the gnocchi in the skillet to coat them with the sauce.
2. Garnish and Serve: Sprinkle grated Parmesan over the top and garnish with fresh basil. Serve hot, and enjoy.

Variations and Tips

• For a Creamier Gnocchi: Swap half the flour with potato starch for an even softer texture.
• Add Vegetables: Sauté spinach, mushrooms, or bell peppers with the garlic in the sauce for extra flavor.
• Dietary Substitutions:
  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
  • Dairy-Free: Replace ricotta with a dairy-free ricotta alternative and omit the Parmesan.
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Nutritional Information Per Serving

• Calories: ~350 kcal
• Protein: 15g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 3g

I hope this guide has made making Gnocchi di Ricotta con Salsa di Pomodoro seem a little less daunting! Have you tried this recipe before, or did you make it for the first time today? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest thoughts I’d love to know how it turned out for you.