Handmade Ricotta Gnocchi with Roasted Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Soft ricotta gnocchi tossed in a rich, roasted tomato sauce with fresh basil and garlic. This italian-inspired pasta (vegetarian) ready in about 60 minutes blends ricotta cheese, all-purpose flour, large egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 large egg
• 1/3 cup grated Parmesan cheese
• 1/2 tsp salt
• 3 tbsp olive oil
• 4 minced garlic cloves
• 2 cups halved cherry tomatoes
• 1/4 cup chopped fresh basil leaves
• 1/4 tsp freshly ground black pepper
• for boiling gnocchi water

Instructions

1. Step 1: In a large bowl, combine 1 cup ricotta cheese, 1 cup all-purpose flour, 1 large egg, 1/3 cup grated Parmesan cheese, and 1/2 tsp salt. Mix gently with a spoon until a soft dough forms; do not overmix to keep gnocchi tender.
2. Step 2: Lightly flour a clean surface and turn the dough out. Divide into 4 pieces and roll each into a 3/4-inch thick log. Cut each log into 1-inch pieces and gently press with a fork to create ridges.
3. Step 3: Bring a large pot of salted water to a rolling boil. Drop gnocchi in batches; cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
4. Step 4: Preheat oven to 400°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes or until tomatoes soften and caramelize.
5. Step 5: While tomatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
6. Step 6: Add the roasted tomatoes and their juices to the skillet, simmering for 5 minutes to meld flavors. Stir in 1/4 cup chopped fresh basil.
7. Step 7: Add cooked gnocchi to the skillet, gently tossing to coat in the sauce. Cook for 2 minutes until heated through. Serve warm with extra Parmesan if desired.