Go Back

Ricotta Gnocchi with veggie packed tomato sauce

This tomato passata is packed with veggies and perfect with a simple ricotta gnocchi. Comofrt food at its best!
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Servings 4 people


  • 2 bottles tomato passta
  • 1 red onion finely diced
  • 2-3 minced garlic cloves
  • 1 handful cherry tomatoes or chopped fresh tomatoes of any kind
  • 500 grams fresh ricotta
  • 1 cup plain flour
  • 1 egg
  • 1 cup grated parmesan


  • Cut up the onion and garlic and fry off in olive oil seasoning with salt and pepper until soft. Add in the grated or packet of riced (finely chopped) veggies until soft then add in the cherry or freshly cut tomatoes for a min or so and then the tomato pasata. Let it simmer and bubble for as long as you have to develop the flavours. I added in some fresh basil to the sauce as well as I had it from the garden. I ended up using a stick blender to make the sauce a little smoother as I thought chunky veggies might cause concern for Maggie but otherwise leave it as is as you can see it looks like a bolognese!
  • To prepare the gnocchi into a bowl place the ricotta, egg, cup of plain flour and some salt & pepper. If you have parmesan on hand I would add in about a cup of grated cheese as well. Mix with a spoon and then transfer onto a floured bench (the mixture is very wet so make sure you add in lots of flour). Once it's all combined I take a handful of mixture and roll it into a sausage shape then cut into 2-3 cm lengths. Set aside until your water is boiling.
  • To cook the gnocchi boil a large pot of water and add in a handful of pieces at a time (I could get about 10-12 or so in a batch) when they are cooked they will pop up and float and it only takes a few minutes. You can then add into your bowl, add the tomato sauce on and mix to serve with some more parmesan on top. Another thing you can do is fry off the gnocchi to give it a little crust...this is extra yum!