Tomato Ricotta Gnocchi


Light and fluffy tomato and ricotta gnocchi tossed in garlic, basil & olive oil

Prep time:20 mins

Cook time:15 mins

Serves: 4


  • 2 eggs
  • 375g fresh ricotta cheese
  • 1 cup Leggo’s Tomato Paste
  • 2 cups plain flour, plus extra for sprinkling
  • ¼ cup olive oil
  • 2 cloves garlic, finely sliced
  • 1cup fresh basil leaves
  • 1 cup fresh breadcrumbs, toasted
  • ½ cup grated parmesan to garnish


Step 1

In a bowl combine eggs, ricotta cheese and Leggo’s Tomato Paste.

Step 2

Sift flour into a mound on a work surface, create a well in the middle and pour in ricotta mix. Work flour and wet ingredients together until just combined. The dough will be very moist.

Step 3

Clean work surface and sprinkle with extra flour. Divide dough into 4 equal size pieces. Roll each piece into 2cm thick ropes dusting with flour to prevent sticking. Cut ropes into 1 cm pieces on the diagonal.

Step 4

Bring a large saucepan of water to the boil, add gnocchi in small batches and cook until they rise to the surface and are tender.

Step 5

Heat oil in a frypan, add garlic and basil leaves and cook for 2 minutes or until garlic is fragrant. Add cooked gnocchi to pan tossing to coat.

Step 6

Spoon gnocchi into serving bowls and garnish with breadcrumbs and parmesan cheese.

Tasty Tip!

To toast breadcrumbs, melt some butter in a frying pan, add fresh breadcrumbs and cook until golden.

Tomato Ricotta Gnocchi
Average user rating:
  • 4

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