For dinner the other night we made ricotta gnocchi recipe and fresh tomato mozzarella sauce. My husband loves gnocchi and I decided to try a ricotta gnocchi instead of potato since I had a lot of ricotta left over and I couldn’t think of anything else to make. The gnocchi turned out perfect and the fresh tomato mozzarella sauce was so delicious on it. I loved how fluffy the gnocchi was. I hate dense gnocchi and was so so worried about that. I still have 1/2 a large container left of ricotta. So far we have made lasagna, raspberry ricotta tarts, gnocchi, and ricotta pancakes. I have some other recipes, but nothing is sounding good.

What are your favorite recipes using ricotta? Leave me a note if you have a good one for us to try!

What Is Gnocchi?

Gnocchi is of Italian decent.

Gnocchi is a small dumpling made from potato, semolina, or flour, usually served with a sauce.

Is Gnocchi Pasta?

Gnocchi is not a type of pasta.

Pasta is made from wheat flour mixed with water and eggs.

Gnocchi is made primarily from potatoes, it’s technically a dumpling.

What Can You Substitute For Ricotta Cheese?

Cream cheese is a good substitute for ricotta due to the similar soft, creamy texture of both.

Ricotta Gnocchi

Ricotta Gnocchi

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Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


Ricotta Gnocchi

  • 8 oz Ricotta
  • 1 Egg
  • 1/4-1/3 cup Parmesan, fresh grated
  • A pinch of salt and pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 Cup Flour, I added a little at a time so the dough would not get over floured. It ended up taking about 1/2 cup, but I say do a little at a time until a soft and smooth, but not satiny dough is made


  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, minced
  • 15 oz Tomatoes, Canned, Diced (I like Muir Glen)
  • 1/4 teaspoon Red Pepper Flakes, crushed
  • 1 bunch Basil, fresh, chopped
  • 4 oz Tomato Sauce
  • A dash of kosher salt and fresh ground black pepper
  • 4 oz Mozzarella, Fresh, chopped


For the Gnocchi

  • Stir together the ricotta cheese, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl.
  • Mix in 1/4 cup of flour stirring only to combine.
  • Add additional flour until the dough comes together. It's so important you don't over flour or your gnocchi will be tough and dry.
  • Divide the dough into 3 pieces and roll into 1/2-inch-thick ropes on a lightly floured surface.
  • Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
  • Use a whisk or fork to roll the ridges into the gnocchi.
  • Place in the refrigerator until ready to use. (A dry gnocchi will be better to cook.)

For the Sauce

  • Place olive oil in a saucepan over medium heat.
  • Stir in garlic and cook until fragrant, about 1 minute.
  • Pour in diced tomatoes and red pepper flakes;
  • bring to a simmer over medium-high heat, and cook for 5-6 minutes.
  • Pour in tomato sauce and stir in shredded basil and season to taste with salt and pepper. The sauce will NOT be like a spaghetti or red sauce. It will be thick and mostly tomatoes.
  • While sauce is simmering, bring a large pot of lightly salted water to a soft boil.
  • Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • Turn the heat for the sauce to low and add cheese.
  • Stir to combine and until the cheese is softened, but not completely melted.
  • Place over gnocchi and Enjoy!!


Serving: 1gCalories: 227kcalCarbohydrates: 14gProtein: 13gFat: 14gSaturated Fat: 7gCholesterol: 64mgSodium: 332mgPotassium: 306mgFiber: 1gSugar: 3gVitamin A: 1135IUVitamin C: 11mgCalcium: 239mgIron: 1mg
Author: Sweet Basil
Course: Quick and Simple Dairy Free Recipes

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