Ricotta Gnocchi In Easy Pomodoro Sauce

Craving Italian fare, but you’re favorite place is closed or you just don’t feel like going out?  This recipe for Ricotta Gnocchi In Easy Pomodoro Sauce is surprisingly easy and delicious.

Bowl of homemade Ricotta Gnocchi In Easy Pomodoro Sauce and garnished with a sprinkle of fresh herbs.

The ricotta cheese makes the gnocchi pillowy soft and tender and the sauce comes together easily.  I like to serve this with a Fennel And Orange Salad, Easy Sauteed Garlic Broccolini, and a Classic Tiramisu for dessert.


Ricotta gnocchi is easier to make than the potato variety (no boiling and mashing potatoes) and they are consistently tender and light, with only six ingredients.

  • Whole milk ricotta cheese – you need the fat in the whole milk to help with the texture of the gnocchi.  You’ll also want to drain it in a fine-mesh strainer for at least 30 minutes.  This is important.  The less moisture in the ricotta means the less flour needed, making light and tender gnocchi.
  • Egg yolks
  • Flour – I like using a ‘00’, which is a superfine flour that is used in pasta and pizza dough.  All-purpose flour can be substituted, but the gnocchi will have more of a chewy texture.
  • Parmesan cheese – use a good quality cheese that you grate yourself.  This adds tons of flavor.
  • Salt and pepper


Pomodoro sauce is a lot like marinara sauce, but thicker and less chunky.  It is simply seasoned and typically does not contain meat.

I like to use onion, garlic, fresh basil, and dried oregano to flavor the sauce, plus just a bit of butter at the end to smooth the acidity of the tomatoes and round out the flavors.  It’s optional, but it makes a huge difference.  I learned this trick reading Marcela Hazan’s cookbooks and now it’s my ‘go-to’ trick for an incredible sauce.

Bowl of homemade Ricotta Gnocchi In Easy Pomodoro Sauce and garnished with a sprinkle of fresh herbs.


Yes!  These gnocchis are incredibly versatile.  You can serve them in any tomato sauce or creamy sauce that you enjoy. 

I’ve also tossed them with a sage brown butter sauce (Here’s a great recipe for the sauce) and served them alongside the holiday turkey as an unexpected side dish.

Try gnocchis anywhere you would use a dumpling – soups, stews, or tossed in gravy and served as a bed for beef roasts.


Yes!  Make and cook the gnocchi.  Drain them well and lay them on a parchment-covered baking sheet.  Place the baking sheet in the freezer and allow the gnocchi to freeze completely.

When frozen, remove from the freezer, portion out the frozen gnocchi into ziplock freezer bags, and return to the freezer until you need them.

To reheat, boil water, and add the frozen gnocchi.  Cook for 2-3 minutes until they float and are hot all the way through.



Italian comfort food at it’s finest.  This recipe for Ricotta Gnocchi In Easy Pomodoro Sauce is easier than you think and even more delicious than your favorite Italian takeout.

  • Author: Millie from Eats By The Beach
  • Prep Time: 40 minutes
  • Cook Time: 1 hour, 20 minutes
  • Total Time: 2 hours
  • Yield: Serves 6 - 8 1x
  • Category: Main Dish - Pasta
  • Method: Boil and Saute
  • Cuisine: Italian



For the ricotta gnocchi:

  • 1 ½ cups (15-ounce container) whole milk ricotta cheese, drained
  • 3 egg yolks
  • 1 cup ‘00’ flour
  • ¾ cup grated Parmesan cheese
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the sauce:

  • 2 (28-ounce) cans San Marzano whole peeled tomatoes
  • ¼ cup olive oil
  • 1 medium onion, minced finely
  • 3 large garlic cloves, finely minced
  • 2 teaspoons dried oregano
  • 4 large fresh basil leaves, chopped, divided
  • Kosher salt and black pepper to taste
  • 2 tablespoons butter
  • Freshly shaved Parmesan Reggiano cheese


Make the gnocchi.  

In a fine-mesh strainer set over a bowl, spoon the ricotta into the strainer.  Cover with plastic wrap and place in the refrigerator.  Allow the ricotta to drain for at least 30 minutes, or even better for2-3 hours.  Occasionally press the ricotta with the back of a large spoon to remove as much liquid as possible from the cheese.

Transfer the ricotta to a large mixing bowl.

Add the egg yolks and stir till just combined.

Stir in the flour, Parmesan cheese, salt, and pepper.  Stir until well combined, but do not overmix.

The dough will feel too wet and sticky.  If it feels too wet to work with, add another tablespoon of flour and mix well.

Turn the dough out onto a flour-dusted cutting board.

Form the dough into a ball.

With a sharp knife, cut the ball into 8 wedges.

Using your hands, roll each wedge into an even log about ¾-inch wide.

Cut into bite-sized (about 1-inch) pieces.

Roll gently into the flour and place onto a baking sheet.  Set aside.

Repeat with the remaining wedges.

Boil a large Dutch oven of heavily salted water.  Carefully transfer the gnocchi, a few pieces at a time.  Stir well.  You may have to work in batches.

Cook until the gnocchi begins to float – about 45 seconds – use a wire spider to remove the gnocchi to a baking pan.  Set aside.

Meanwhile while cooking the gnocchi, make the sauce.

In a large bowl, pour in the canned tomatoes.

Use an immersion blender to blend until smooth.  Set aside.

In a large pot, heat the olive oil over low heat until shimmering, about 2 minutes.

Add in the onions and garlic and cook until translucent, about 10 minutes.

Pour in the tomatoes.  Cook, stirring often for about 30 minutes.

Stir in the oregano, basil, salt, pepper, and butter.  Cook, stirring for another 10 minutes.

In a large skillet, pour most of the sauce into the skillet over medium-low heat.

Add the gnocchi to the skillet and toss in the sauce to coat fully. 

Allow to simmer and the flavors to meld together for about 5 minutes.

Remove from heat.

Spoon the gnocchi and sauce into serving bowls.  Top with shaved Parmesan cheese and serve hot.

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