Ricotta gnocchi with tomato sugo

Ricotta gnocchi with tomato sugo

Total: 50 min. | Active: 50 min.
vegetarian, healthy and balanced
Nutritional value / person: 490 kcal
, Fat: 26 g
, Carbohydrate: 40 g
, Protein: 22 g
What sets these gnocchi apart from the traditional potato variety is that they are light as air and melt in the mouth like little clouds. And because there’s no need to cook the potatoes first, they are a bit quicker to make. This is a great, simple everyday recipe.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 garlic clove, pressed
1 onion, finely chopped
1 tin chopped tomatoes (approx. 500 g)
1 tsp sugar
1 bay leaf
a little herbs, dried (e.g. oregano, basil)
salt and pepper to taste


500 g ricotta
2 egg yolk
200 g white flour or half-white or spelt flour
50 g grated Parmesan
1 tsp salt
salted water, boiling
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How it's done

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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.


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.

Good to know
Tip: Precook larger quantities of sugo and freeze in portions.


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Fotografin Claudia Link, Foodstyling Katja Rey


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