Ricotta gnocchi with tomato sauce

Ricotta gnocchi with tomato sauce
Prep 20 min / Rest time 24 hr / Cooking 5 min 4-6  


  • 680 g ricotta
  • 3/4 cup freshly grated Parmesan
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp freshly grated nutmeg
  • 2/3 to 3/4 cup flour (add as needed)
  • 450 ml Stefano Faita Tomato Basil Sauce


In a bowl, mix all the ingredients together (except the sauce) until a pie dough consistency is achieved. Let dough rest in refrigerator for 24 hours.

Roll out dough into thin cylinders and cut into bite-size pieces using a knife. Place gnocchi onto a floured baking sheet.

Cook in a pot with boiling, salted water for 2 to 3 minutes or until the gnocchi float to the surface.

During this time, in a small saucepan, heat the sauce and add the grated nutmeg.

In a serving bowl, mix together the heated sauce and cooked gnocchi.

Serve with a drizzle of olive oil, sprinkle of basil and grating of Parmesan cheese.