Ricotta Gnocchi with Spicy Marinara Sauce

Ingredients for the Ricotta Gnocchi

  • 400 g ricotta cheese
  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon salt
  • 3/4 to 1 cup flour (plus more for kneading)

Ingredients for the Spicy Marinara Sauce

  • 800 g canned whole tomatoes
  • 1 large onion
  • 2 cloves garlic, minced
  • 10 Fresh basil leaves
  • ¼ cup Parmesan cheese
  • 1 Tbsp. red pepper flakes, optional
  • Salt and Pepper
  • Fresh parsley, for garnish
  • Grated parmesan cheese, for garnish


  1. In a large mixing bowl, mix the ricotta, egg, cheese, and ¾ cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.
  2. In a medium sauce pan on medium heat, sauté onions for 2 minutes and add garlic, red pepper flakes and salt and pepper. Sauté for another 2 minutes.
  3. Pour all the contents of the canned whole tomatoes in the sauce pan.
  4. Bring to a boil, lower heat and simmer. Add the basil leaves whole to flavor the sauce and fish out once done.
  5. Simmer the marinara sauce for 30 minutes. Sauce should thicken a bit.
  6. Put a large pot of water on the stove and bring to a boil. Season water with salt once it begins to boil.
  7. Check the dough, if it is too sticky sprinkle a bit more flour and slightly knead.
  8. Sprinkle your hands and your table top with some flour and break off golf-ball sized pieces of dough and roll until it is about ¾ in thick logs.
  9. Cut with a knife ¾ inch pieces, it should look like mini pillows. This point, you can shape using the back of a fork or you can leave it looking rustic.
  10. Place ricotta gnocchi pieces on a floured baking sheet.
  11. Drop the gnocchi into the pot of boiling water, you will know when done when it floats onto the surface.
  12. Top or mix with marinara sauce, parmesan cheese and fresh parsley.
  13. Serve and enjoy!

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