Ricotta Gnocchi with Tomato Sugo

This lighter style gnocchi melts in your mouth and is less labour intensive too, making it a very accessible weeknight dinner.

Ricotta Gnocchi with Tomato Sugo

Serves 6


100g 00' strong flour
500g ricotta (drain it in a colander to remove excess liquid)
1 egg
1 cup fresh parmesan cheese, finely grated
pinch of salt

1 tbs olive oil
1 large clove garlic, smashed
1 pinch sea salt
1 x 400g tin chopped organic tomatoes
Extra parmesan shavings to serve


Pass the ricotta through a fine mesh sieve into a large bowl.

Add the additional ingredients to the ricotta and gently mix with your hands until combined.

Pour out the mixture onto a floured bench. The only way of knowing whether you have the right consistency is to test it. So bring a small saucepan of water to the boil and break off a small piece of dough (about the size of a ten cent coin) roll into a ball and drop into the boiling water. If the gnocchi starts tp disintegrate, add a little more flour to your mixture.

Once you're happy with the mixture, roll out into logs and and chop the gnocchi into little balls and place on to a tray lined with baking paper.

To make the sauce, heat the olive oil in a saucepan and add the garlic. When you hear a sizzle add the salt and chopped tomatoes and simmer gently stirring every once in a while until your sauce has thickened and reduced down.

Bring a large pot of salted water to the boil and cook your gnocchi in batches and spoon into the tomato sauce as you go. The gnocchi will only take a few minutes to cook and will rise to the surface when cooked.

Spoon into bowls and garnish with extra parmesan.