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: 250g ricotta cheese; 1 egg; 100g all-purpose flour; Salt, to taste; Freshly grated Parmesan cheese, for serving; 2 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 400g can of crushed tomatoes; 1 tsp dried basil; Salt and pepper, to taste

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Sunday dinners are all about comfort food for me, and nothing hits that mark like homemade gnocchi. I love the rich flavor of tomato combined with the creamy texture of ricotta, which creates a dish that feels luxurious yet is surprisingly simple to prepare. This gnocchi is perfect for a leisurely family gathering, where we can savor every bite together. With just a handful of ingredients, I can whip up this dish quickly and relish in the joy it brings to my loved ones every Sunday.

Created by

Arabelle Finch

Last updated on 2026-01-11T19:59:35.503Z

When I first decided to make gnocchi from scratch, I was pleasantly surprised by how manageable it was. Using ricotta instead of the traditional potato adds a lightness to the dough that makes it incredibly delightful to eat. I remember the first time I paired it with a homemade tomato sauce—the flavors melded together beautifully, turning what could have been a simple meal into an unforgettable experience.

One tip I learned along the way is to allow the ricotta to drain a bit before making the dough. This ensures the gnocchi won’t be too wet, and they’ll hold their shape when cooking. It’s those little techniques that make all the difference, and getting it just right will elevate your Sunday dinner into something special!

        Why You'll Love This Recipe
        Delightfully soft gnocchi that melts in your mouth
Rich and vibrant tomato sauce enhances every bite
Perfectly balanced dish that satisfies without feeling heavy

      

Mastering Gnocchi Texture

The key to achieving delightfully soft gnocchi lies in how you handle the dough. After combining the ricotta and egg, add the flour gradually. Mix just until a cohesive dough forms; overworking the dough can lead to dense gnocchi. Aim for a slightly tacky but manageable texture. The quality of ricotta also plays a crucial role—opt for a rich and creamy variety for the best texture.

When shaping the gnocchi, keep your workspace lightly floured to prevent sticking, but avoid adding too much flour, as this can alter your dough's consistency. Each piece should be gently rolled to about 1/2-inch thick before cutting. Make sure to press a fork into each piece; this will not only give them the traditional ridged look but also help the sauce cling beautifully.

If you're short on time or experience, you can make gnocchi ahead of time and freeze them. Place the uncooked gnocchi on a baking sheet in a single layer until solid, then transfer to an airtight container. They can be cooked straight from frozen—just give them an extra minute or so in the boiling water.

Flavorful Tomato Sauce Secrets

The sauce is the heart of this dish, and its flavor develops best with patience. Sautéing the onions and garlic until translucent releases their natural sweetness, which balances the acidity of the tomatoes. Keep the heat at medium; you want them softened but not browned, as browning can introduce bitterness.

Use high-quality crushed tomatoes for a vibrant sauce. If you only have whole or diced tomatoes, blend them into a smoother consistency before adding them to the pan. Don't skimp on the seasoning; a good pinch of salt and a few cracks of fresh pepper enhance the dish’s overall profile. Taste and adjust the seasoning as the sauce simmers—this ensures a perfectly balanced flavor.

Simmering the sauce for about 15 minutes helps meld all the flavors together, but feel free to let it go longer for a deeper taste. To add a fresh twist, consider tossing in chopped fresh basil or a splash of balsamic vinegar just before serving, which brightens the overall flavor profile even further.

Ingredients

Gather these simple ingredients to create your Sunday Tomato Ricotta Gnocchi:

For the Gnocchi

250g ricotta cheese
1 egg
100g all-purpose flour
Salt, to taste
Freshly grated Parmesan cheese, for serving

For the Tomato Sauce

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
400g can of crushed tomatoes
1 tsp dried basil
Salt and pepper, to taste

Once you have everything ready, you're all set to begin making this delicious dish!

Instructions

Follow these simple steps to create your gnocchi and sauce:

Prepare the Gnocchi Dough

In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt. Gradually add the flour, mixing until a soft dough forms. Avoid overworking the dough to keep the gnocchi light.

Shape the Gnocchi

Divide the dough into small pieces and roll them into ropes. Cut them into bite-sized pieces and use a fork to shape the gnocchi. Place them on a floured surface until ready to cook.

Make the Tomato Sauce

In a saucepan, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened. Stir in the crushed tomatoes and dried basil, then season with salt and pepper. Let simmer for about 15 minutes.

Cook the Gnocchi

Boil a large pot of salted water. Once boiling, add the gnocchi. Cook until they float to the top, indicating they’re done—usually about 2-3 minutes. Remove and add them directly to the sauce.

Serve

Toss the gnocchi gently in the tomato sauce and serve hot, garnished with freshly grated Parmesan cheese.

Enjoy your Sunday Tomato Ricotta Gnocchi with a side salad for a complete meal!

Pro Tips

For an extra touch, try adding some fresh basil or a splash of cream to the sauce for richness.

Serving Suggestions

When it comes to serving your Sunday Tomato Ricotta Gnocchi, a sprinkle of freshly grated Parmesan cheese is a must. It adds a nutty richness that elevates the dish. For an added pop of freshness and color, I love to garnish with some freshly chopped basil or even a drizzle of good-quality olive oil. These little touches can make a big difference in presentation and taste.

This dish pairs beautifully with a simple side salad featuring arugula, cherry tomatoes, and a light vinaigrette. The peppery arugula complements the rich gnocchi, while the acidity from the tomatoes in the salad helps cut through the creaminess of the dish. If you're looking for something heartier, a crusty bread or garlic bread on the side is perfect for soaking up any leftover sauce.

If you're hosting a family gathering, consider serving a dessert that balances out the meal. A light sorbet or a fruit tart can offer a refreshing finish after the rich gnocchi. It's always great to end on a high note, keeping the flavors harmonious throughout the dinner.

Dietary Adjustments and Variations

If you're looking to adapt this recipe for gluten-free diets, you can substitute all-purpose flour with a gluten-free flour blend. Just be mindful to adjust the liquid ratio as needed since different flours absorb moisture differently. Experimenting with almond flour or a chickpea flour can offer interesting flavor profiles as well while keeping the dish gluten-free.

For a vegan version, you can replace ricotta with a silken tofu blended with a bit of nutritional yeast, lemon juice, and salt for a similar texture. Use a flax egg in place of the egg, and ensure that your chosen flour is also egg-free. This allows you to enjoy a plant-based take on the classic dish while retaining some of the original's comforting qualities.

Also, feel free to customize the sauce ingredients based on seasonal produce or your personal taste; roasted red peppers or spinach can be incorporated for an extra dimension of flavor and color. Just sauté them alongside the onions for an effortless infusion of taste.

Questions About Recipes

→ Can I use store-bought gnocchi instead?

Yes, store-bought gnocchi can be used for a quicker meal; just adjust the cooking time as needed.

→ What if I don't have ricotta cheese?

You can substitute with mascarpone or cottage cheese, but make sure it’s well-drained.

→ Can I freeze gnocchi?

Absolutely! Freeze uncooked gnocchi on a baking sheet before transferring to a bag for later use.

→ How do I store leftover gnocchi?

Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a bit of sauce.