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+ servings
a white bowl of ricotta gnocchi with tomatoes and basil
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5 from 5 votes

Ricotta Gnocchi with Quick Cherry Tomato Confit

Pillowy soft ricotta gnocchi is easier to make than you might think! Add shrimp for extra protein. Perfect for an easy weeknight meal. 
Prep Time20 minutes
Cook Time15 minutes
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 607kcal

Ingredients

Ricotta Gnocchi

  • 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

Instructions

  • 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!

Notes

 
FAQs:
  • 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.
 
Storing Leftovers and Reheating:
  • Leftovers can be stored in the refrigerator for up to four days. Reheat in the microwave or on the stove top over low heat.

Nutrition

Calories: 607kcal | Carbohydrates: 50g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 332mg | Potassium: 730mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1943IU | Vitamin C: 55mg | Calcium: 422mg | Iron: 5mg