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Ricotta gnocchi with zucchini and tomato sauce


50 minutes






For the gnocchi
600g ricotta
225g flour
1 tbsp fine breadcrumbs
1 tbsp parmesan
salt, to taste

For the sauce
400g zucchini
800g canned whole peeled tomatoes, drained, deseeded, and chopped
1 clove of garlic
extra virgin olive oil
salt, to taste
pepper, to taste
basil, to taste


For the gnocchi
Dry the ricotta well, leaving it wrapped in a cotton dishtowel for a few minutes.

Mix all the ingredients in a bowl.

Knead the dough on a wooden board and make long thin ropes; cut with a knife to form the gnocchi.

Place them separately on a cloth.

For the sauce
Dice the zucchini and sauté for a few minutes in a skillet, then add the tomatoes and the minced garlic and cook the sauce until it thickens a little.

Season with salt and pepper and add chopped basil.

Cook the gnocchi in boiling salted water.

When they rise to float on the surface, remove with a skimmer.

Dress with the sauce.

Ricotta gnocchi with zucchini and tomato sauce

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