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Ricotta Gnocchi | From scratch | Italian pasta dumplings | Simple tomato sauce

Ricotta Gnocchi | From scratch | Italian pasta dumplings | Simple tomato sauce

I am a huge fan of Italian cuisine. I like to eat some kind of Italian dish once a week. It adds variety to my taste palette too. Me and my husband craved for Gnocchi. I thought why not try to make it home. Gnocchi is a type of Italian dumpling which can be made with potato, sweet potato, or even ricotta cheese. I choose the Ricotta cheese version of Gnocchi. This florentine pasta, Gnocchi is lighter and more fluffier than potato Gnocchi.

Ricotta Gnocchi | From Scratch | Pasta dumplings in tomato sauce

  • Servings: 4-5
  • Difficulty: medium
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– 500gm Ricotta Cheese
– 1 medium sized egg
– 30g grated parmesan cheese
– 90g plain flour/maida
– 20g plain flour for dusting
– salt to taste
– pepper to taste (optional)

For the sauce
– 7 to 8 well ripe tomatoes chopped (I used italian vine tomatoes)
– 3 garlic pods
– 2 tsp olive oil (or oil of your choice)
– basil and coriander for garnishing
– 2 red chillies (optional)



1. Drain the ricotta cheese in a muslin cloth or cheese cloth and let it drip for about an hour or so

2. In a bowl mix egg, ricotta cheese, a pinch of salt and parmesan cheese into a smooth batter

3. Add flour (90g) slowly to the batter and mix well until it reaches a dough like consistency

4. Cover and refrigerate it for about 15 to 20 minutes

5. Start kneading the dough with your hands

6.Knead until the dough stops sticking to your hands

7. Divide the dough into similar parts. It will be easier to work with

8. Sprinkle some flour in your hands and in the work surface

9. Take a part of dough, roll them into thick log like sausages

10. Using a sharp knife cut the sausages into small cubes

11. You can leave them as little pillow like or shape them into groove or spirals

12. Sprinkle some flour in a clean plate and transfer these cute Gnocchis

13. Repeat the process for the remaining dough

14. Fill a saucepan with water and little salt

15. Gently drop the Gnocchi spirals into the water and they will sink in

16. Let it cook for 7 to 8 minutes

17. Once they are cooked, Gnocchi will surface up and float in the water

18. Using a slotted spoon, take them out and drain them well.

19. They are ready to be served

20. Gnocchi can be served with any type of Italian sauce (tomato, red pesto, green pesto, or white sauce) or tossed with olive oil and coriander and served on it’s own. I used a simple tomato sauce.


For tomato sauce –

1. Soak the tomatoes in a bowl of hot water for 10 to 15 minutes
2. Heat a pan. Add olive oil, garlic pods, and chillies
3. Once the raw smell of garlic goes away, pour in the tomatoes and let it simmer in low heat until the tomatoes are cooked well
4. Now add salt and sprinkle little water
5. Once the tomatoes are cooked, add the Gnocchi, basil, coriander and toss them well.
6. Gnocchi in tomato sauce is ready to be served.

1. For eggless version leave out the eggs and add extra flour
2. Make sure not to over knead the dough
3. Will take lots of trial and error to perfect the recipe

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