30-Minute Ricotta Gnocchi with Herbs and Tomatoes Light, pillowy ricotta gnocchi paired with a vibrant herb and tomato sauce make for an impressive yet simple dinner. This dish comes together in just 30 minutes, delivering restaurant-quality flavor without the hassle.
Why You’ll Love This Recipe
I love how this recipe transforms basic ingredients into a gourmet dish in no time. The ricotta gnocchi are tender and light, while the tomato and herb sauce adds a burst of fresh flavor. It’s quick enough for a weeknight dinner and elegant enough for entertaining. Plus, it’s a great way to showcase fresh herbs and seasonal cherry tomatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the gnocchi:
ricotta cheese (drained if watery)
grated Parmesan cheese
large egg
salt
fresh thyme leaves (or dried thyme)
all-purpose flour (plus extra for dusting)
For the tomato sauce:
olive oil
garlic
cherry tomatoes, halved
crushed red pepper flakes (optional)
salt and black pepper
fresh basil, chopped
grated Parmesan cheese (for serving)
Directions
Prepare the Gnocchi Dough:
I start by mixing the ricotta, Parmesan, egg, salt, and thyme in a large bowl until it’s smooth. Gradually adding the flour, I carefully mix just until a soft, slightly sticky dough forms, making sure not to overwork it.
Shape the Gnocchi:
On a lightly floured surface, I divide the dough into four portions and roll each into a long rope about ¾-inch thick. Cutting the ropes into 1-inch pieces, I dust them with a bit of flour to keep them from sticking.
Cook the Gnocchi:
I bring a large pot of salted water to a boil and cook the gnocchi in batches. They’re done when they float to the surface, which takes about 2-3 minutes. Using a slotted spoon, I transfer them to a plate and set them aside.
Make the Tomato Sauce:
While the gnocchi cooks, I heat olive oil in a large skillet over medium heat. Sautéing the garlic until fragrant, I add the halved cherry tomatoes and let them cook until they soften, about 5-7 minutes. I season the sauce with red pepper flakes (if I want some heat), salt, and black pepper, then stir in fresh basil.
Combine and Serve:
I add the cooked gnocchi to the skillet, gently tossing them in the sauce to coat. Finally, I serve the dish immediately, garnished with extra Parmesan and basil for a flavorful finish.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: 340 kcal per serving
Variations
Cheesy Twist: Add a dollop of burrata or fresh mozzarella on top for an extra creamy finish.
Meaty Option: Sauté Italian sausage or pancetta before making the sauce for a heartier dish.
Veggie Boost: Include baby spinach or sautéed mushrooms in the tomato sauce.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Zesty Flavor: Add a squeeze of lemon juice or a pinch of lemon zest to the tomato sauce for a bright, tangy touch.
Storage/Reheating
I recommend enjoying this dish fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet with a splash of olive oil or water to loosen the sauce. Avoid microwaving, as it can make the gnocchi rubbery.
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FAQs
Can I make the gnocchi dough ahead of time?
Yes, you can prepare the dough a few hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to use.
Do I need to drain the ricotta?
If your ricotta is watery, it’s best to drain it in a fine mesh strainer or cheesecloth to avoid overly sticky dough.
Can I freeze the gnocchi?
Absolutely! Arrange the uncooked gnocchi on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. Cook directly from frozen, adding a minute or two to the cooking time.
Can I use canned tomatoes instead of fresh?
Yes, you can substitute a 14-ounce can of diced tomatoes if fresh cherry tomatoes are unavailable. The flavor will be slightly different but still delicious.
What’s the best way to prevent sticky dough?
Use just enough flour to make the dough manageable. Dust your hands and surface lightly with flour to avoid adding too much, which can make the gnocchi dense.
Conclusion
This 30-Minute Ricotta Gnocchi with Herbs and Tomatoes proves that a stunning meal doesn’t have to be complicated. It’s a delightful balance of fresh flavors and comforting textures, perfect for any occasion. I hope you enjoy making—and savoring—this dish as much as I do.
📖 Recipe:
Print30-Minute Ricotta Gnocchi with Herbs and Tomatoes
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- Author: Isabella
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Light and fluffy ricotta gnocchi paired with a vibrant tomato and herb sauce come together in just 30 minutes for a restaurant-quality dinner. Perfect for busy weeknights or elegant entertaining
Ingredients
For the gnocchi:
Ricotta cheese (drained if watery)
Grated Parmesan cheese
Large egg
Salt
Fresh thyme leaves (or dried thyme)
All-purpose flour (plus extra for dusting)
For the tomato sauce:
Olive oil
Garlic (minced)
Cherry tomatoes, halved
Crushed red pepper flakes (optional)
Salt and black pepper
Fresh basil, chopped
Grated Parmesan cheese (for serving)
Instructions
- Prepare the Gnocchi Dough
- Mix ricotta, Parmesan, egg, salt, and thyme in a bowl. Gradually add flour until a soft dough forms.
- Shape the Gnocchi
- Roll dough into ropes on a floured surface and cut into 1-inch pieces. Dust with flour.
- Cook the Gnocchi
- Boil salted water, cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon.
- Make the Tomato Sauce
- Heat olive oil in a skillet, sauté garlic, and add cherry tomatoes. Cook until softened (5-7 minutes). Season with salt, pepper, and optional red pepper flakes. Stir in basil.
- Combine and Serve
- Toss cooked gnocchi in the sauce. Serve with grated Parmesan and fresh basil.
Notes
Drain ricotta if watery to prevent sticky dough.
Add flour sparingly for light, tender gnocchi.
Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 340 kcal per serving