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Ricotta gnocchi in a light tomato sauce

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Ricotta gnocchi in a light tomato sauce


For the gnocchi dough

  • Place the ricotta in a strainer. Refrigerate and let it drain, overnight.
  • The following day, transfer to a bowl along with the egg, kefalotyri cheese, gruyere, salt and 90 g flour. Toss.
  • Cover bowl with plastic wrap and refrigerate again for 20 minutes, then check the dough. It should be a little sticky but shouldn’t stick like gum to your fingers. If it does, add a little more flour, a tablespoonful at a time.
  • Refrigerate gnocchi dough for about 30 minutes.

For the sauce

  • Place a pot over medium heat and let it get very hot.
  • Add the olive oil and onion. Sauté for about 5-7 minutes, until golden.
  • Add the garlic and sauté for another minute.
  • Add the chopped tomatoes and cook for 5 minutes, stirring every so often.
  • Add the sugar, chili flakes, half the lemon zest, salt and pepper.
  • Mix and simmer for 25 minutes, until the sauce thickens and becomes smooth and velvety.

For the gnocchi

  • Place a pot full of a generous amount of salted water over high heat and bring to a boil.
  • Dust your hands and working surface with some flour. Pick up some dough – about the size of a tennis ball – and roll into a long strip that is 1 cm thick.
  • Use a knife to cut the gnocchi into 1.5 – 2 cm pieces. Repeat the same process for the remaining dough.
  • Transfer flour coated gnocchi to a strainer and shake to remove excess flour.
  • Place half of the gnocchi in the pot with the boiling water and mix.
  • Allow them to rise to the surface and then boil for another 2 minutes.
  • Remove them with a slotted spoon and place in strainer. Repeat the same process for the remaining gnocchi.
  • When ready, toss gnocchi with tomato sauce and serve with extra chili flakes, parsley and lemon zest.
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Nutrition information per portion

Calories (kcal)
33 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
50 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
110 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
15 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
13 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
90 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
17 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
67 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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