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
