Ingredient: eggs yolks

Quality, authenticity, excellence
Ricotta gnocchi with tomato and basil

First courses

Ricotta gnocchi with tomato and basil

Author: Guido Boschetti



Total time:

50 min


1 Portions


200 g flour plus the one for the pastry board
3 eggs yolks
1 pinch grated nutmeg
6 tbsp extra virgin olive oil
1 fresh red-hot pepper cut into small slices
fresh basil to taste
225 g fresh buffalo ricotta cheese
30 g grated parmesan cheese
tomato sauce
salt and freshly ground or crushed black pepper to taste



Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.


Turn the pastry over on the floured pastry board and work it for 3-5 minutes.


Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.


In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.


Put back on the fire, add salt and simmer for five minutes.


Cook the gnocchi in abundant boiling water.


Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.


Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.


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