Description
This homemade ricotta gnocchi recipe is a simple, delicious dish featuring soft ricotta dumplings served with a rich, savory homemade tomato sauce infused with garlic, onions, and Italian herbs. Perfect for a comforting Italian meal prepared on the stovetop in just 30 minutes.
Ingredients
Scale
Gnocchi
- 250g / 8oz full-fat ricotta
- 3/4 cup (75g) freshly grated parmesan cheese
- 1 large egg (55 – 60g / 2oz)
- 1 egg yolk
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 to 1 cup plain / all-purpose flour, plus more for dusting
Tomato Sauce
- 4 tbsp / 60g unsalted butter
- 1/4 tsp cooking / kosher salt (omit if using salted butter)
- Black pepper, to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 onion, finely diced
- 28 oz / 800g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano, and thyme)
- 1 tsp salt
- Black pepper, to taste
- Freshly grated parmesan, for serving
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Gnocchi Dough: In a large bowl, mix the full-fat ricotta, freshly grated parmesan, large egg, egg yolk, 1/4 tsp salt, and a pinch of black pepper until well combined. Gradually add 3/4 cup flour to the ricotta mixture and gently fold it in. Add more flour as needed, up to 1 cup, to form a soft, slightly sticky dough that holds shape but is not tough. Avoid over-working the dough to keep gnocchi light and tender.
- Shape the Gnocchi: Lightly flour your work surface. Divide the dough into smaller portions and roll each into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces. Optionally, gently press each piece with a fork to create ridges that help sauce cling better. Place the formed gnocchi on a floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a gentle boil on the stovetop. Carefully drop the gnocchi in batches into the boiling water. Cook until the gnocchi float to the surface, usually about 2 to 3 minutes, then cook for an additional 30 seconds before removing with a slotted spoon. Set aside and keep warm.
- Prepare the Tomato Sauce: In a large skillet or saucepan, heat olive oil and unsalted butter over medium heat. Add the minced garlic and finely diced onion, sautéing until fragrant and translucent, about 3-4 minutes. Season with 1/4 tsp salt (omit if using salted butter) and black pepper. Pour in the crushed tomatoes and add mixed dried Italian herbs, 1 tsp salt, and freshly ground black pepper to taste. Simmer the sauce gently on low heat for 10 minutes to meld the flavors.
- Combine and Serve: Add the cooked gnocchi to the tomato sauce and gently stir to coat the dumplings evenly. Let them warm through for a minute in the sauce. Serve immediately topped with freshly grated parmesan and a sprinkle of finely chopped fresh parsley if desired.
Notes
- Use full-fat ricotta for the best texture and flavor in the gnocchi.
- You can save the leftover egg whites for another recipe, such as meringue or omelets.
- Be careful not to add too much flour; too much will make the gnocchi dense instead of light and fluffy.
- If the sauce becomes too thick, you can add a splash of pasta water to loosen it.
- Gnocchi can be frozen before cooking by placing them on a floured tray in a single layer and then transferring to a freezer bag once frozen.
