Ricotta Gnocchi

Updated: Dec 11, 2020

1 1/2 cup whole milk ricotta

1 egg

1 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper


1 onion, diced

2 cloves garlic, chopped

1 tablespoon olive oil

3 roma tomatoes, cut into 8ths

1 cup cream

1 sprig fresh sage, chopped

3 sprigs fresh oregano, chopped

salt and pepper


Drain the ricotta if needed. Stir in the egg and very gently stir in the flour, salt and pepper until the mixture come together as a soft dough. Depending on how wet your dough is, you may need to add a touch more flour but be careful not to overwork the dough.


Divide the dough into four pieces and working one piece at a time, roll into a long rope about 3/4 inch thick. Use a butter knife or bench scraper to cut into 1 inch sections. Set aside.


Bring a large pot of water to a boil and meanwhile, prepare the sauce

For the sauce, saute the onions in the oil with a pinch of salt until translucent. Add the garlic until fragrant. Add the tomatoes and cook until they begin to break down. Add the cream and continue to cook until reduced by half. Add the sage and oregano and cook another minute longer. Remove from heat and adjust seasoning.

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