Gnocchi with Ricotta Cheese

CREAMY Gnocchi with Ricotta Cheese is a very comforting hearty meal. You can make the gnocchi fresh yourself or buy store bought package potato gnocchi. either on works fine though fresh is always better.

Once the gravy is made you can either blend the ricotta into the gravy or mix the gnocchi with the gravy the spoon in the ricotta. I like the latter because you get nice big chunks of ricotta.

The extra flavor in this Gnocchi with Ricotta Cheese when you melt the mozzarella cheese on top. It's so delicious. Make sure you serve it with bread and wine.


  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbls of extra virgin olive oil
  • 1 8 oz can of tomato paste
  • 1 28 oz can to diced tomatoes
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1/4 cup of fresh Italian flat leaf parsley, chopped
  • 1/2 salt
  • 1/2 fresh ground black pepper
  • 2 1lb packages of potato gnocchi
  • 1 and 1/2 pounds of ricotta cheese
  • 1 package of shredded mozzarella cheese


  • In a large skillet sauté the onions and garlic in the olive oil until tender.
  • Add the tomato paste and cook while stirring for around 5 minutes.
  • Stir in the tomatoes
  • Add the oregano, basil, parsley, salt and pepper.
  • Cook for around 30 to 45 minutes.
  • In 4 quarts of rapidly boiling salted water, cook the gnocchi until they start floating to the top.
  • As they float to the top remove the gnocchi with a slotted spoon and placein a large bowl.
  • Stir in some of the tomato sauce.
  • Add the ricotta and then more sauce.
  • Place the gnocchi in a casserole dish and top with the mozzarella cheese.
  • Pre-heat the oven to 350 degrees.
  • Bake the gnocchi uncovered until the cheese is melted and browned on top.

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