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Ricotta Gnocchi

This recipe is comfort food at its best, loaded up with fresh ingredients, with a lower carb twist. They are fluffy and satisfying and quite frankly, make for a bowl of happiness in my books.


  • 500g traditional fresh ricotta
  • 2 eggs
  • 1 cup plain flour
  • 1/2 cup finely grated parmesan
  • pinch of salt
  • 500g tomato, diced
  • 1 bunch basil
  • 2 garlic cloves
  • 1 tbsp olive oil


It's really important you use the right type of ricotta for this recipe. The softer wetter style in the tubs will not work. You must use the firmer style you get in the deli or in a vacuum sealed basket beside the other style of ricotta.

This next step involves getting your hands a bit dirty but ensures a fluffy end result. Using your fingers, massage the lumps out of the ricotta until it is smooth. Add remaining ingredients and knead to make a dough. It shouldn't be too sticky - if it is, add a bit more flour. Next, dust your kitchen bench with flour, roll your dough into a ball and slice into quarters. One at a time, roll each piece into 2cm thick lengths and slice into approx 2cm pieces. This is a great job for your kids.

Next, bring a pot of water to the boil. While you are waiting, place a frying pan over a medium heat and add olive oil and garlic for a minute. Be careful not to let the garlic brown or burn. Add tomatoes and basil and leave to cook down, remembering to stir every now and again.

Now that your water is boiling, add salt and turn the heat down to a gentle simmer. Drop your gnocchi in, one by one. Don't over do it - I use a big saucepan and can do this in 2 batches. As they rise to the top, use a slotted spoon to fish them out and pop them straight into your frying pan with tomato. Optionally, serve with grated parmesan.

Disclaimer: That's not my plate of parmesan with a side of gnocchi...

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