Ricotta Gnocchi in Tomato Sauce

Total Time

Prep: 50 min. Cook: 70 min.


4 servings

Updated: Jan. 01, 2022
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 Recipe photo by Taste of Home


  • 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
  • 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


  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.