Sunday Tomato Ricotta Gnocchi

Name: Sunday Tomato Ricotta Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour, plus extra for dusting; 1 egg; Salt to taste; 2 cups crushed tomatoes; 2 cloves garlic, minced; 1 tablespoon olive oil; Fresh basil leaves, for garnish; Salt and pepper to taste

Highlighted under: Cozy Planning

I absolutely love making this Sunday Tomato Ricotta Gnocchi when I crave a comforting meal. There's something special about how the ricotta lightens the gnocchi, resulting in a fluffy texture that pairs beautifully with the rich tomato sauce. This recipe has become a family favorite, perfect for leisurely Sunday dinners. The combination of fresh ingredients and simplicity makes it a delightful indulgence that feels special without being overly complicated. I can't wait to share this recipe with you!

Created by

Blythe Rowland

Last updated on 2026-01-11T16:24:48.916Z

Every Sunday, I dig through my pantry for ingredients to whip up something special, and that's how I stumbled upon this gnocchi recipe. The trick is to combine the ricotta and flour just right, creating a delicate dough that cooks beautifully in seconds. I find that letting the gnocchi rest for a few minutes helps them hold their shape without becoming too dense.

During one of my experiments, I decided to add fresh basil to the sauce, and it transformed the dish entirely, making it feel like a warm hug. The balance of flavors, from the tangy tomatoes to the creamy ricotta, made it a memorable meal that I can't help but recreate often.

Why You'll Love This Recipe
Aromatic tomato sauce combined with luscious ricotta cheese
Soft and fluffy gnocchi that melts in your mouth
An impressive yet simple dish, perfect for gatherings or cozy dinners

Perfecting Your Gnocchi Technique

When making the gnocchi, ensuring the right moisture level is crucial. If your ricotta is overly wet, the dough may become sticky and hard to handle. To counter this, consider using a strainer to press out excess moisture from the ricotta before mixing it with flour. This small step can significantly improve the texture of your gnocchi, making them much lighter and fluffier once cooked.

Kneading the dough should be gentle. Overworking can lead to tough gnocchi. After combining the ingredients, I recommend kneading just until a smooth dough forms. You can test the texture by rolling a small piece into a ball; it should hold together without cracks. If your dough is too crumbly, add a touch of water; if it’s sticky, sprinkle in more flour as needed.

Crafting the Flavors of the Sauce

For the tomato sauce, using quality crushed tomatoes can elevate the dish tremendously. Look for San Marzano tomatoes for their sweetness and depth of flavor, which pairs wonderfully with the creamy ricotta in the gnocchi. If fresh tomatoes are in season, consider using them instead—just peel, seed, and crush them for a vibrant flavor profile that enhances the sauce’s richness.

Don't rush the simmering process of your sauce. Allow it to cook for at least 10 minutes to let the flavors meld, stirring occasionally until it thickens slightly and becomes aromatic. The garlic should be softened but not browned; cooking it until fragrant will ensure a sweet taste without bitterness. Before serving, taste for seasoning, and adjust salt and pepper to your preference.

Ingredients

For the Gnocchi

1 cup ricotta cheese
1 cup all-purpose flour, plus extra for dusting
1 egg
Salt to taste

For the Sauce

2 cups crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
Fresh basil leaves, for garnish
Salt and pepper to taste

Instructions

Make the Gnocchi Dough

In a large bowl, combine the ricotta cheese, flour, egg, and salt. Mix until a dough forms. Dust your surface with flour, then knead the dough gently until smooth. Cut the dough into small pieces and roll each piece into a rope. Cut into bite-sized pieces.

Cook the Gnocchi

Bring a pot of salted water to a boil. Carefully drop the gnocchi into the water. Once they float to the surface, cook for an additional 2 minutes. Remove with a slotted spoon and set aside.

Prepare the Sauce

In a pan, heat olive oil over medium heat. Sauté garlic until fragrant, then add crushed tomatoes. Season with salt and pepper. Simmer for about 10 minutes.

Combine and Serve

Add the gnocchi to the sauce and stir gently to combine. Serve garnished with fresh basil leaves.

Pro Tips

For a richer sauce, try adding a splash of cream or a sprinkle of parmesan cheese before serving. Don't rush the resting stage of the gnocchi
it makes a significant difference in texture.

Serving Suggestions

This Sunday Tomato Ricotta Gnocchi is versatile and can be served as a standalone main dish or complemented by a simple green salad dressed with lemon vinaigrette. Consider pairing it with a crusty garlic bread on the side to soak up any leftover sauce, making your meal even more satisfying. The freshness of basil adds a lovely herbaceous note; I like to tear it just before serving for maximum aroma.

For added texture and flavor, you might sauté some spinach or kale in olive oil, then toss it with the gnocchi before serving. A sprinkle of freshly grated Parmesan or Pecorino Romano can also enhance the dish beautifully, adding a salty contrast to the natural sweetness of the tomato sauce.

Storage and Reheating Tips

If you have leftovers, store the gnocchi and sauce separately in airtight containers in the refrigerator for up to three days. This prevents the gnocchi from becoming soggy. When ready to eat, reheat in a pan over low heat, adding a splash of water or broth to maintain moisture and prevent sticking. Stir gently until the gnocchi are heated through.

For longer storage, you can freeze the uncooked gnocchi. After cutting them into pieces, spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag. They can be cooked straight from frozen; just add an additional minute or two to the cooking time. This makes for a quick and delightful meal any day of the week!

Questions About Recipes

→ Can I freeze gnocchi?

Yes, you can freeze uncooked gnocchi. Lay them out on a baking sheet to freeze individually before transferring to a bag.

→ What can I substitute for ricotta?

You can use cottage cheese or mascarpone in a pinch, though the texture may vary slightly.

→ How do I know when the gnocchi are done cooking?

Gnocchi are done when they float to the surface. Allow them to cook for an extra couple of minutes once floating.

→ Can I make this dish vegan?

Yes, you can substitute ricotta with a plant-based alternative and use a flax egg instead of a regular egg.