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30 Minute Ricotta Gnocchi with Tomatoes

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 472kcal
Author Debs


  • 1 1/2 cups fresh ricotta
  • 3/4 cup grated parmesan
  • 1 cup all purpose plain flour
  • 1/4 cup each finely chopped parsley basil
  • 2 sprigs fresh thyme leaves
  • 3 eggs
  • 2 teaspoons sea salt
  • 1/4 cup olive oil
  • 1 clove garlic thinly sliced
  • 1 pint cherry tomatoes

To serve

  • 2 sprigs fresh thyme leaves picked
  • 2 Tablespoons fresh grated parmesan


  • In a medium bowl combine to ricotta, parmesan, flour, herbs, eggs and salt. Mix to form a soft but not sticky dough. Divide the dough into 6 to make it easier to work with.
  • Flour the counter and roll the dough into 1 inch thick log shapes. Slice the logs into 1 inch lengths.
  • Bring a large pot of salted water to a boil. Working in batches, boil the gnocchi about 15-20 at a time and boil until the gnocchi rise to the top.
  • Using a spider or similar slotted spoon, remove the dumplings and leave on a baking tray to drain.
  • In a non stick skillet heat the olive oil until hot. Place the gnocchi in the pan and gently fry until the gnocchi are golden on both sides. Add the garlic and tomatoes roasting until the garlic is golden and the tomatoes are soft and the skins have burst. Serve in bowls with extra cheese and micro greens.


  1. To freeze the dough, roll into logs and cut into 1 inch lengths. Lay flat on a tray and freeze. Once frozen place in ziplock bags or containers. Will keep in the freezer for 3 months.
  2. To freeze the cooked gnocchi, boil the dumplings and set aside to cool. Once cooled completely place in a freezer bag and freeze immediately. Will keep for 1 month.