Ricotta gnocchi (gnudi) in tomato or pesto sauce

For this recipe I got inspiration from a gif on Reddit: https://www.reddit.com/r/GifRecipes/comments/o7pa9v/foolproof_ricotta_gnocchi/. I liked the idea of how simple it looked and it sounds like a great combo to replace pasta or potato with ricotta.

Here’s the recipe!

Ricotta gnocchi
Servings: 3
Preparation time: 10-15 min
Boiling time: 3-5 min
Difficulty: easy


  • 1 box of ricotta 250 g
  • 1 egg
  • grated parmezan (around half a cup or can be more)
  • 5-6 tbsp of flour
  • basil
  • lemon zest
  • salt
  • black pepper

For the sauce:

  • tomato paste or tomate frito
  • basil and oregano
  • olive oil


  1. Place the ricotta on paper towels and add more on top of it to remove as much moisture as you can.
  2. In a bowl, add the dried ricotta, egg, grated parmezan, basil, lemon zest, salt pepper and flour and mix well.
  3. Add more flour if it is very sticky.
  4. Place it on a wooden board and cut it into 4 pieces.
  5. In the meantime, start boiling water into a big pot and the tomate frito into a different pot.
  6. Roll each piece into a cylinder.
  7. Cut the cylinder into 12-15 pieces. If you want it prettier than mine, roll the cylinders more thinly.
  8. Add the gnocchi to the boiled water and boil them on medium-high fire until they start floating. It will be very fast 3-4 min.
  9. Add the gnocchi with a strainer to the tomato pot, add oregano, basil and olive oil and mix gently. For the pesto version, just add the gnocchi to the pesto (I use store bought version), add a bit of extra hot water and that is all.
  10. Serve immediately with extra parmezan on top. For the pesto version you can also add some option pine nuts.