Pillowy soft homemade ricotta gnocchi is easier to make than you may think! Serve it with quick and easy cherry tomato confit, fresh basil, and grated parmesan cheese! Add shrimp for extra protein. Perfect for an easy weeknight meal.
Ricotta gnocchi is so incredibly easy to make! All you need is four simple ingredients; ricotta cheese (whole milk only!), flour, egg, and parmesan. Mix these ingredients, let the dough rest, then roll, cut, and cook for two minutes in boiling water, and you’re good to go! Ricotta gnocchi is light and pillowy soft making it perfect for this quick cherry tomato pan sauce with garlic and basil. You could also serve it with fresh pesto or even a Cacio e Pepe situation with lots of cracked black pepper and parmesan cheese.
I hadn’t thought of gnocchi as a “quick and easy” weeknight meal before discovering this method. Usually, I equate gnocchi with the potato version that requires baking, peeling, and mashing potatoes. Potato gnocchi is such a headache and very often results in a dense, heavy dumpling if you don’t make it exactly right. No thank you! Instead, give this ricotta gnocchi recipe a try, and I promise you will love it. Once you master the technique, you will be able to whip up gnocchi in a pinch!
Ingredients You’ll Need
Step 1. Make the Gnocchi Dough
Whisk together the cheeses and egg then fold in the flour. Wrap the dough in plastic wrap and chill for at least 20 minutes.
Step 2. Make the Sauce
While the dough is chilling, make the sauce! Simmer the tomatoes, basil, garlic and olive oil together for 10-15 minutes.
Step 3. Poach the Gnocchi
Poach the gnocchi in salted boiling water. When they float to the top they’re ready. Transfer the cooked gnocchi into the pan with the sauce and gently toss to coat.
Step 4. Serve
Divide the ricotta gnocchi and sauce between bowls. Top with fresh basil and extra grated parmesan cheese, serve immediately!
FAQs and Expert Tips
Actually yes! You can use a gluten-free flour substitute like Cup4Cup.
Yes, you can make the gnocchi dough up to 48 hours ahead of time. Just keep it tightly wrapped in plastic wrap in the refrigerator.
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Ricotta Gnocchi with Quick Cherry Tomato Confit
- 1 1/2 c all-purpose flour
- 15 oz whole milk ricotta cheese
- 1/2 c grated parmesan cheese
- 1 large egg
- salt and freshly cracked black pepper
Cherry Tomato Confit
- 2 pint cherry tomatoes
- 1/4 c olive oil
- 4 large cloves of garlic thinly sliced or grated
- 1 bunch fresh basil
- In a large mixing bowl, whisk together the ricotta cheese, parmesan, egg, and a pinch of salt. Then use a wooden spoon or rubber spatula to fold in the flour just until combined. Bring the dough together into a ball, wrap in plastic wrap, and let rest for 20 minutes.
- While the dough is chilling heat the oil in a large skillet or wide heavy saucepan over medium heat. Add the garlic, basil, tomatoes and a pinch of salt. Reduce the heat to low, and cover with a lid. Let the tomatoes simmer, stirring occasionally until they begin to burst and release their juices to form a sauce, 10-15 minutes. Remove the basil then use a fork to smash and break up the tomatoes. Taste and season with more salt if necessary.
- Divide the gnocchi dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
- Bring a large pot of salted water to a boil. Cook the gnocchi in the boiling water until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to the pan with the sauce and toss gently. Divide between bowls, top with fresh basil and a drizzle of high-quality olive oil. Serve immediately!
- Can I make this gnocchi gluten-free? Actually yes! You can use a gluten-free flour substitute like Cup4Cup.
- Can the gnocchi dough be made in advance? Yes, you can make the gnocchi dough up to 48 hours ahead of time. Just keep it tightly wrapped in plastic wrap in the refrigerator.
- Leftovers can be stored in the refrigerator for up to four days. Reheat in the microwave or on the stove top over low heat.