Ricotta Gnocchi in Tomato Sauce

Ricotta Gnocchi in Tomato Sauce-

Ricotta Gnocchi in Tomato Sauce

It’s hard to go past a bowl of gnocchi when you’re in the mood for something comforting and filling. Unlike traditional potato-based gnocchi, these little pillows of goodness are low carb so you can enjoy them knowing they’re not going to cause any BG spikes. Win!

I love them simmered in a classic tomato based sauce but there are plenty of other options! See the variations below for other delicious ideas.

There are two types of ricotta – firm ricotta from the deli or smooth ricotta in tubs. I’ve used both. This recipe is written for ricotta from the deli so see the ‘variations’ below if you’re using smooth ricotta in a tub.

enough for 2-3
takes 45 minutes

500g (1lb) firm ricotta from the deli
100g (3.5oz) almond meal + extra
100g (3.5oz) grated parmesan (optional)
1 onion, chopped
1 can tomatoes (400g / 14oz)
2 bay leaves (optional)
salad leaves, to serve

1. For the gnocchi, mix ricotta, almond meal and parmesan (if using) in a bowl. Season well.

2. Sprinkle extra almond meal on the base of a large plate. Scoop small tablespoons of mixture and shape into little gnocchi pillows. This is messy. I try to use two spoons but sometimes I use my hands if it’s too fiddly. Place each gnocchi on your prepared plate. When they’re all done pop in the fridge to firm up while you make the sauce.

2. Cook onion on a medium heat in a very generous pool of extra virgin olive oil. Don’t be shy with the oil!

3. When onion is soft, add tomato and bay leaves (if using) and simmer rapidly for about 10-15 minutes or until thickened. Use a spoon to chop up the tomato if you’re using whole.

4. Place gnocchi in the sauce, cover with a lid and simmer until warm. About 2-3 minutes. Be careful, if you cook them too long they’ll turn into a melted pool of cheesyness (which actually doesn’t sound that bad!).

5. Serve gnocchi in pasta bowls with salad leaves on the side.


smooth ricotta in a tub – since smooth ricotta is much runnier, add 1 tablespoon psyllium husks to soak up the extra moisture.

short on time – skip the onion. And start making the sauce first so it can simmer while you’re making the gnocchi.

dressed salad – make a quick dressing with 1 tablespoon sherry or wine vinegar and 2 tablespoons extra virgin olive oil and a pinch of salt.

dairy-free – sorry! Can’t help you with this one.

carnivore – crumble a few sausages and brown the meat with the onion before adding the tomato.

hot! – add a few chopped red chillies with the tomato. Or some dried chilli flakes or powder.

different sauces – my next favourite is to pan fry the gnocchi in burnt butter, crispy sage leaves and pine nuts. Gnocchi is also lovely with meat based pasta sauces like bolognese or other ragus.

extra veg – wilt down some spinach, kale or other greens in the sauce before adding the gnocchi.

spinach & ricotta gnocchi – finely chop (or use your food processor) a few handfuls of baby spinach. Stir this into your ricotta mixture.

no psyllium – you really need it if you’re using smooth ricotta from a tub. Otherwise the ricotta will fall apart. If using firm ricotta from the deli you might be OK.

herby – simmer some rosemary or thyme in the sauce.

Ricotta Gnocchi in Tomato Sauce--2

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{ 6 comments… read them below or add one }

Judy October 28, 2017

Hi Jules
This sounds delicious. Can the gnocchi be frozen for later? Or could i freeze the gnocchi in the sauce?


jules October 30, 2017

I’d freeze them separately Judy so then you can reheat the sauce and get it super hot. And add the defrosted gnocchi to just warm through (they’re really delicate so you need to be careful not to over cook as they’ll fall apart)


Laurie October 26, 2017

Would regular or whole wheat flour work in place of the almond meal? I know it kills the low-carb aspect but my husband has a nut allergy (I’d rather not kill him!).


jules October 27, 2017

Yes Laurie! But use half as the flour will soak up more moisture than the almond meal.
Great question!


Laurie October 27, 2017

Thanks! Maybe, just maybe, my picky son will like them too!


jules October 28, 2017

oh Laurie we all live in hope 😉


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