Ricotta gnocchi with tomato sugo

Total time: 50m
Preparation Time: 50m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 490 Kcal, 22g Protein, 40g Carbohydrates, 26g Fat


  • Sugo
  • 2 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 tin chopped tomatoes (approx. 500 g)
  • 1 bay leaf
  • 1 tsp sugar
  • salt and pepper to taste
  • a little herbs, dried (e.g. oregano, basil)
  • Gnocchi
  • 2 egg yolk
  • 500 g ricotta
  • 200 g white flour (or half-white or spelt flour)
  • 50 g grated Parmesan
  • 1 tsp salt
  • salted water, boiling

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  • Sugo

    Heat the oil in a pan, sauté the garlic and onion. Add the tomatoes, sugar, bay leaf and herbs, season the sugo and simmer for approx. 20 mins. If the sugo is cooked for longer, add a little water every so often so that it doesn't become too thick.
  • Gnocchi

    Stir the ricotta with the egg yolks until smooth. Mix together the flour, parmesan and salt, add to the ricotta and mix to form an even dough. Transfer the dough to a board liberally dusted with flour and cut into eight equal-sized pieces. Roll out each piece to a strip and cut into pieces approx. 2 cm long. Using a fork or a finger, prick/press out a small hollow (so that gnocchi hold more of the sauce when you serve them). Cook the gnocchi in batches in simmering salted water until they float to the surface. Remove with a slotted spoon, drain well, transfer to a bowl and keep warm. Serve the sugo with the gnocchi.
  • Tip:

    Precook larger quantities of sugo and freeze in portions.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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