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Fluffy ricotta gnocchi dumplings with roasted tomatoes and mozzarella cheese in a bowl.

30 Minute Ricotta Gnocchi with Tomatoes

Ricotta Gnocchi recipe! Creamy ricotta and herbs, paired with the sweet burst of cherry tomatoes and a hint of garlic. It's simple enough for weeknight dinners yet elegant for entertaining guests.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 472kcal

Ingredients

  • 1 ½ cups fresh ricotta
  • ¾ cup grated Parmesan, plus 2 tablespoons for serving
  • 1 cup all-purpose flour, plus more for dusting
  • ¼ cup each finely chopped parsley and basil
  • 2 sprigs of fresh thyme leaves, plus more for serving
  • 3 eggs
  • 2 teaspoons sea salt
  • ¼ cup olive oil
  • 1 clove garlic, thinly sliced
  • 1 pint cherry tomatoes
  • fresh basil, for garnish (optional)

Instructions

  • Prepare the Ricotta: If your ricotta is particularly wet, begin by draining it. Line a fine mesh sieve with cheesecloth and place over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for at least 2 hours, or overnight for best results. This step ensures your gnocchi dough will have the ideal consistency.
  • Make the Dough: In a medium bowl, combine the drained ricotta, ¾ cup grated Parmesan, flour, parsley, basil, thyme leaves, eggs, and sea salt. Stir until you form a soft, but not sticky dough. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
  • Shape the Gnocchi: Divide the dough into six equal portions for easier handling. On a floured surface, roll each portion into 1-inch thick logs. Cut these logs into 1-inch pieces to form the gnocchi.
  • Boil the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 15-20 pieces at a time, until they float to the surface, indicating they are cooked. Use a slotted spoon to transfer the gnocchi to a baking tray to drain.

Notes

  • Freezing Uncooked Gnocchi: Shape the dough into logs and cut into pieces. Freeze flat on a tray, then transfer to a ziplock bag or container. Freeze for up to 3 months.
  • Freezing Cooked Gnocchi: After boiling, let cool completely. Freeze in a single layer before transferring to a bag. They keep for 1 month.
  • Ricotta Tip: For best results, use fresh, well-drained ricotta. If your ricotta is very wet, strain it through a cheesecloth before starting.
  • Serving Suggestion: This dish pairs beautifully with a light, crisp white wine.

Nutrition

Calories: 472kcal | Carbohydrates: 34g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 169mg | Sodium: 1665mg | Potassium: 475mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 27.2mg | Calcium: 525mg | Iron: 3.5mg
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