Ricotta Gnocchi Herbs Tomatoes: Prepare to embark on a culinary adventure that will transport you straight to the heart of Italy! Imagine pillowy clouds of ricotta gnocchi, bursting with fresh herbs, bathed in a vibrant tomato sauce. This isn't just a meal; it's an experience.

Gnocchi, in its various forms, has a rich history in Italian cuisine, dating back to Roman times. While potato gnocchi is perhaps the most well-known, ricotta gnocchi offers a lighter, more delicate alternative. The addition of fresh herbs and a simple tomato sauce elevates this dish to something truly special, a testament to the beauty of simple, high-quality ingredients.

What makes Ricotta Gnocchi Herbs Tomatoes so irresistible? It's the perfect balance of textures and flavors. The gnocchi melts in your mouth, the herbs provide a fragrant freshness, and the tomatoes offer a sweet and tangy counterpoint. It's also surprisingly easy to make, perfect for a weeknight dinner or a special occasion. People adore this dish because it's comforting, satisfying, and a true celebration of Italian flavors. I know you'll love it!

Ingredients:

For the Gnocchi:
1 lb (450g) ricotta cheese, preferably whole milk, drained well
1 large egg, lightly beaten
1/2 cup (60g) grated Parmesan cheese, plus more for serving
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
Approximately 1 to 1 1/2 cups (120-180g) all-purpose flour, plus more for dusting
For the Tomato Herb Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 cup vegetable broth (or water)
1 teaspoon granulated sugar (optional, to balance acidity)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/4 cup packed fresh basil leaves, chopped
1/4 cup packed fresh parsley, chopped
Salt and freshly ground black pepper to taste
Optional Garnishes:
Fresh basil leaves
Grated Parmesan cheese
A drizzle of olive oil

Preparing the Ricotta Gnocchi Dough

Okay, let's get started with the heart of this recipe – the gnocchi dough! Don't be intimidated; it's simpler than you think. The key is to handle the dough gently and not overwork it. Overworking the dough will result in tough gnocchi, and we definitely don't want that!

Drain the Ricotta: This is a crucial step! Excess moisture in the ricotta will require you to add more flour, leading to denser gnocchi. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Let it drain in the refrigerator for at least 30 minutes, or even better, overnight. Gently press down on the ricotta to help release the excess liquid.
Combine the Ingredients: In a large bowl, combine the drained ricotta, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix gently with a wooden spoon or spatula until just combined. Be careful not to overmix at this stage.
Add the Flour Gradually: Now, here's where things get a little tricky. The amount of flour you need will depend on the moisture content of your ricotta. Start by adding 1 cup (120g) of flour to the ricotta mixture. Gently fold it in until just combined.
Assess the Dough: The dough should be soft and slightly sticky, but not overly wet. If it's still very sticky and difficult to handle, add more flour, 1 tablespoon at a time, until it reaches the right consistency. Remember, less is more! You want to use just enough flour to form a workable dough.
Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead it for just a few seconds, until it comes together into a smooth ball. Avoid over-kneading!
Rest the Dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the gnocchi more tender.

Forming the Gnocchi

Now that our dough has rested, it's time to shape those little pillows of deliciousness! This part can be a bit therapeutic, so put on some music and enjoy the process.

Divide the Dough: Remove the dough from the refrigerator and unwrap it. Lightly flour your work surface. Divide the dough into 4 equal portions.
Roll into Ropes: Take one portion of the dough and gently roll it out into a long rope, about 1/2 inch in diameter. Keep the surface lightly floured to prevent sticking.
Cut the Gnocchi: Using a sharp knife or a dough scraper, cut the rope into 3/4-inch pieces. These are your gnocchi!
Shape (Optional): For a more traditional look, you can shape the gnocchi using a gnocchi board or the back of a fork. Lightly flour the gnocchi board or fork. Gently roll each gnocchi piece down the board or fork, pressing lightly with your thumb to create ridges. This helps the sauce cling to the gnocchi. If you don't have a gnocchi board or don't want to shape them, that's perfectly fine! They'll still taste amazing.
Repeat: Repeat steps 2-4 with the remaining dough portions.
Dust with Flour: As you form the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking together. Dust them lightly with flour.

Making the Tomato Herb Sauce

While the gnocchi are resting (or after you've formed them), let's whip up a simple yet flavorful tomato herb sauce. The fresh herbs really make this sauce sing!

Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add the Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth (or water). Stir to combine.
Season the Sauce: Add the sugar (if using), dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes. This allows the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Add the Fresh Herbs: Stir in the chopped fresh basil and parsley. Cook for another minute or two, until the herbs are wilted and fragrant.
Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or sugar to balance the flavors.

Cooking the Gnocchi

Almost there! Now for the final step – cooking the gnocchi. This is quick and easy, and you'll know they're done when they float to the surface.

Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches. Don't overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.
Wait for them to Float: The gnocchi will initially sink to the bottom of the pot. As they cook, they will rise to the surface. Once they float, cook them for another 1-2 minutes.
Remove and Drain: Use a slotted spoon to remove the gnocchi from the boiling water and transfer them directly to the tomato herb sauce.
Repeat: Repeat steps 2-4 with the remaining gnocchi.

Serving and Enjoying

Congratulations! You've made homemade ricotta gnocchi! Now it's time to serve and savor the fruits of your labor.

Toss with Sauce: Gently toss the gnocchi with the tomato herb sauce to coat them evenly.
Serve Immediately: Serve the gnocchi immediately, while they're hot and tender.
Garnish (Optional): Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of olive oil, if desired.
Enjoy! Dig in and enjoy your delicious homemade ricotta gnocchi! They're perfect as a main course or a side dish.

Tips and Variations:

Ricotta Cheese: Using high-quality, whole milk ricotta cheese will result in the best flavor and texture.
Flour: Be careful not to add too much flour, as this will make the gnocchi tough. Start with less and add more as needed.
Sauce Variations: Feel free to experiment with different sauces. Pesto, brown butter sage sauce, or a creamy Alfredo sauce would all be delicious.
Vegetable Additions: Add sautéed vegetables like spinach, mushrooms, or zucchini to the tomato sauce for extra flavor and nutrients.
Freezing Gnocchi:

Conclusion:
This Ricotta Gnocchi with Herbs and Tomatoes isn't just another pasta dish; it's a culinary experience waiting to happen. The light, pillowy texture of the gnocchi, combined with the bright, fresh flavors of the herbs and the sweet acidity of the tomatoes, creates a symphony of tastes that will leave you wanting more. It's quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you try this, you'll be adding it to your regular rotation! But why is this recipe a must-try? It's all about the simplicity and the quality of the ingredients. Unlike traditional gnocchi, which can be dense and heavy, the ricotta base makes these gnocchi incredibly light and airy. The fresh herbs add a burst of flavor that complements the richness of the ricotta, and the tomatoes provide a vibrant counterpoint that ties everything together. It's a dish that celebrates the beauty of fresh, seasonal ingredients and showcases how simple cooking can be the most rewarding. And the best part? It's incredibly versatile! Feel free to experiment with different herbs. Basil, oregano, thyme, or even a touch of rosemary would all work beautifully. If you're feeling adventurous, try adding a pinch of red pepper flakes for a little heat. For a richer sauce, you could incorporate a splash of cream or a dollop of mascarpone cheese. Serving Suggestions: * Serve as a main course with a simple side salad. * Pair with grilled chicken or fish for a more substantial meal. * Top with a sprinkle of Parmesan cheese or a drizzle of olive oil. * For a vegetarian option, add roasted vegetables like zucchini, eggplant, or bell peppers. * Consider a side of crusty bread to soak up all that delicious tomato sauce. Variations: * Brown Butter Sage Gnocchi: Skip the tomatoes and toss the cooked gnocchi in brown butter with fresh sage. * Pesto Gnocchi: Toss the cooked gnocchi with your favorite pesto sauce. * Gnocchi with Sausage and Broccoli Rabe: Add cooked Italian sausage and sautéed broccoli rabe to the tomato sauce. * Baked Gnocchi: Layer the cooked gnocchi with tomato sauce and mozzarella cheese in a baking dish and bake until bubbly and golden brown. I truly believe that this Ricotta Gnocchi recipe is a winner. It's easy to make, incredibly delicious, and endlessly adaptable. It's a dish that's sure to impress your family and friends, and it's a great way to showcase your culinary skills. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I'm confident that you'll love this recipe as much as I do. And when you do, please come back and share your experience in the comments below. I'd love to hear how it turned out and any variations you tried. Happy cooking! I can't wait to hear all about your gnocchi adventures! Let me know if you have any questions, and I'll do my best to help. Enjoy!

Ricotta Gnocchi Herbs Tomatoes: A Delicious & Easy Recipe
Light and pillowy ricotta gnocchi, made from scratch and tossed in a vibrant tomato herb sauce. A surprisingly simple and satisfying Italian classic!
Prep Time45 minutes
Cook Time30 minutes
Total Time75 minutes
Category: Dinner
Yield: 4-6 servings
Save This Recipe
Ingredients

1 lb (450g) ricotta cheese, preferably whole milk, drained well

1 large egg, lightly beaten

1/2 cup (60g) grated Parmesan cheese, plus more for serving

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

Approximately 1 to 1 1/2 cups (120-180g) all-purpose flour, plus more for dusting

2 tablespoons olive oil

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1/2 cup vegetable broth (or water)

1 teaspoon granulated sugar (optional, to balance acidity)

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional, for a little heat)

1/4 cup packed fresh basil leaves, chopped

1/4 cup packed fresh parsley, chopped

Salt and freshly ground black pepper to taste

Instructions

Place the ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Let it drain in the refrigerator for at least 30 minutes, or overnight. Gently press down on the ricotta to help release excess liquid.

In a large bowl, combine the drained ricotta, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix gently until just combined.

Add 1 cup (120g) of flour to the ricotta mixture. Gently fold it in until just combined.

If the dough is still very sticky, add more flour, 1 tablespoon at a time, until it reaches a workable consistency.

Turn the dough out onto a lightly floured surface. Gently knead it for a few seconds, until it comes together into a smooth ball.

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Remove the dough from the refrigerator and unwrap it. Lightly flour your work surface. Divide the dough into 4 equal portions.

Take one portion of the dough and gently roll it out into a long rope, about 1/2 inch in diameter.

Using a sharp knife or a dough scraper, cut the rope into 3/4-inch pieces.

For a more traditional look, shape the gnocchi using a gnocchi board or the back of a fork.

Repeat steps 2-4 with the remaining dough portions.

As you form the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking together. Dust them lightly with flour.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.

Pour in the crushed tomatoes and vegetable broth (or water). Stir to combine.

Add the sugar (if using), dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.

Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes. Stir occasionally.

Stir in the chopped fresh basil and parsley. Cook for another minute or two, until the herbs are wilted and fragrant.

Taste the sauce and adjust the seasoning as needed.

Bring a large pot of salted water to a rolling boil.

Gently drop the gnocchi into the boiling water in batches.

Once they float, cook them for another 1-2 minutes.

Use a slotted spoon to remove the gnocchi from the boiling water and transfer them directly to the tomato herb sauce.

Repeat steps 2-4 with the remaining gnocchi.

Gently toss the gnocchi with the tomato herb sauce to coat them evenly.

Serve the gnocchi immediately, while they're hot and tender.

Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of olive oil, if desired.

Enjoy!

Notes

Using high-quality, whole milk ricotta cheese will result in the best flavor and texture.

Be careful not to add too much flour, as this will make the gnocchi tough. Start with less and add more as needed.

Feel free to experiment with different sauces. Pesto, brown butter sage sauce, or a creamy Alfredo sauce would all be delicious.

Add sautéed vegetables like spinach, mushrooms, or zucchini to the tomato sauce for extra flavor and nutrients.

Gnocchi can be frozen before cooking. Place the formed gnocchi on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Cook directly from frozen, adding a minute or two to the cooking time.

Ricotta Gnocchi Herbs Tomatoes: A Delicious & Easy Recipe