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Basil Ricotta Gnocchi with Roasted Cherry Tomatoes & Basil

Difficulty Level: Moderate

Total Time: 1.5 hours

Serving Size: 2-4 servings


  • 16 oz. whole milk ricotta, strained

  • 3/4 cup ‘00’ flour

  • 3/4 cup Parmigiano Reggiano, finely grated

  • 1 egg

  • 1/4 tsp. salt

  • 1/2 cup basil chiffonade

  • 2 pints cherry tomatoes

  • 10-ish garlic cloves

  • 1/4 cup extra virgin olive oil

  • Sea salt to taste

  • Parmigiano Reggiano, shaved


  1. To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for 1 hour to squeeze out all excess liquids.

  2. Preheat the oven to 400°F.

  3. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30-40 minutes while making the gnocchi.

  4. Bring a large pot of water to a boil.

  5. Meanwhile, add the strained ricotta, egg yolks, flour, Parmigiano, salt and basil to a large mixing bowl. Use hands or a spatula to mix well.

  6. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi.

  7. Once the water comes to a boil, add plenty of salt. Cook the gnocchi until they float to the top, about 2-3 minutes.

  8. Strain and add to a large sauté pan along with the roasted cherry tomatoes. Toss over medium-low heat.

  9. Plate and top with shaved Parmigiano and basil.


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