Ricotta gnocchi (gnudi) in tomato 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.
  10. Serve immediately with extra parmezan on top.