Ricotta gnocchi with courgette and tomato sauce

Cook & Prep Time

50 min



Ricotta gnocchi with courgette and tomato sauce

Delicious light ricotta gnocchi and a tomato and courgette sauce – the flavours of summer in a dish!


For the gnocchi
  • 600g ricotta
  • 225g flour
  • 1 tbsp fine breadcrumbs
  • 1 tbsp parmesan
  • salt
For the sauce
  • 400g courgette, diced
  • 800g canned whole peeled tomatoes
  • 1 clove of garlic, minced
  • 30 ml extra virgin olive oil
  • a few leaves of basil
  • salt and pepper


Step 1

Start by making the gnocchi.
Dry the ricotta well, leaving it wrapped in a cotton tea towel for a few minutes.

Step 2

Mix all the gnocchi ingredients in a bowl to form a dough. Knead the dough on a wooden board and make long thin ropes; cut with a knife to form the gnocchi.

Step 3

Place them separately on a cloth.

Step 4

To make the sauce, sauté the diced courgette for a few minutes in extra virgin olive oil in a large frying pan. Add the tomatoes and the minced garlic and cook the tomato sauce over a medium-low heat until it thickens a little.

Step 5

Season with salt and pepper and add the basil, roughly torn.

Step 6

Cook the gnocchi in plenty of boiling salted water. When they rise to float on the surface, remove with a skimmer.

Dress with the tomato sauce and serve pipling hot.