Menu
Gnocchi with Meat Sauce Gnocchi with Meat Sauce
Ricotta Gnocchi with Spinach & Gorgonzola Ricotta Gnocchi with Spinach & Gorgonzola
Cranberry Ricotta Gnocchi with Brown Butter Sauce Cranberry Ricotta Gnocchi with Brown Butter Sauce
Ricotta, Tomato & Corn Pasta Ricotta, Tomato & Corn Pasta
Pasta with Tomatoes Pasta with Tomatoes
Arrabbiata Sauce with Zucchini Noodles Arrabbiata Sauce with Zucchini Noodles
Creamy Tomato Tortellini with Sausage Creamy Tomato Tortellini with Sausage
Linguine with Artichoke-Tomato Sauce Linguine with Artichoke-Tomato Sauce
Spaghetti Squash with Meat Sauce Spaghetti Squash with Meat Sauce
Tortellini with Tomato-Cream Sauce Tortellini with Tomato-Cream Sauce
Tortellini with Salmon-Ricotta Sauce Tortellini with Salmon-Ricotta Sauce
Spaghetti with Fresh Tomato Sauce Spaghetti with Fresh Tomato Sauce
Pesto Gnocchi Pesto Gnocchi
Linguine with Fresh Tomatoes Linguine with Fresh Tomatoes
Spaghetti Squash with Tomatoes and Olives Spaghetti Squash with Tomatoes and Olives
Chicken Gnocchi Pesto Soup Chicken Gnocchi Pesto Soup
Gnocchi with Spinach and Chicken Sausage Gnocchi with Spinach and Chicken Sausage
Chicken Stew with Gnocchi Chicken Stew with Gnocchi
Zucchini Tomato Pasta Zucchini Tomato Pasta
Italian Pasta Sauce Italian Pasta Sauce

Ricotta Gnocchi in Tomato Sauce

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 50 min. Cook: 70 min.

Makes

4 servings

Updated: Jan. 03, 2024
If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.—Jenn Martin, Sebago, Maine
Ricotta Gnocchi in Tomato Sauce
Ricotta Gnocchi in Tomato Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • GNOCCHI:
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 2 eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 1/2 pound fresh mozzarella cheese, cubed
  • Minced fresh basil, optional

Directions

  1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
  2. Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
  3. In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
  4. Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

Nutrition Facts

2 cups: 838 calories, 34g fat (19g saturated fat), 198mg cholesterol, 2174mg sodium, 89g carbohydrate (27g sugars, 6g fiber), 42g protein.