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Ricotta & Parmigiano Gnocchi with Parmigiano Reggiano Tomato Sauce

Updated: Mar 13, 2020

Ingredients for the Sauce:

San Marzano Peeled Tomatoes – 2 – 28oz cans

Garlic – 4 cloves minced

Onion – 1/4 cup

Olive Oil – 2 tbsp

Sun Dried Tomato Paste – 2 tbsp

Basil – 1 tbsp fresh

Oregano – 1 tbsp fresh

Parsley – 1 tbsp fresh

Salt & Pepper – 1/2 tsp each


Puree 1 can of the tomatoes  in a blender and set aside.

In a stock pot add your olive oil, let heat. Add the garlic and onions. Once the garlic and onions are translucent stir in all the remaining ingredients and bring to a boil constantly stirring so it doesn’t stick.

Once boiled bring the heat to a low boil and cook for about 2 hours. Remember to give the sauce a good stir every once in a while.

Ingredients for Gnocchi:

Almond Flour – 1 ounce

Coconut Flour – 1/2 ounce

Xanthan Gum – 2 tsp

Ricotta Cheese – 7.5 ounces

Parmigiano Reggiano – 2.5 ounces freshly grated

Egg – 1

Salt – 1 tsp

Butter – 2 tbsp


Add the almond, coconut flour and xanthan gum to a medium bowl and whisk until combined thoroughly. Set aside.

Add ricotta and Parmigiano cheese to a large bowl and mix well. Add in the flour mixture and mix again very well. Season to taste with salt and mix in the lightly beaten egg. The dough will be sticky but it will form into a ball easily. If not add a little more almond flour. Wrap the ball with saran wrap and refrigerate for an hour or more.

Remove dough from the fridge and form into rounds (about 1 inch). The dough will be soft and still sticky but should form into rounds with no issues. Place in a tray and press down with a fork to lightly flatten them. Freeze for about 10 minutes before frying.

Heat the butter in a skillet on medium/low heat. Once hot add in the gnocchi flat side down. Move the pan around to keep them from sticking, basting them throughout the cooking process which will be about 4/5 minutes. Be very careful in the cooking process they are very fragile.

Serve right away!

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