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Ricotta gnocchi with tomato sugo
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 490
  • Fat about 26g
  • Carbohydrates about 40g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 2 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 tin chopped tomatoes (approx. 500 g)
  • salt and pepper to taste
  • a little herbs, dried (e.g. oregano, basil)
  • 1 bay leaf
  • 1 tsp sugar
  • 500 g ricotta
  • 2 egg yolk
  • 1 tsp salt
  • 50 g grated Parmesan
  • salted water, boiling
  • 200 g white flour or half-white or spelt flour
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And that's how it's done
And that's how it's done
Heat the oil in a pan, sauté the garlic and onion. Add the tomatoes, sugar, bay leaf and herbs, season the sugo and simmer for approx. 20 mins. If the sugo is cooked for longer, add a little water every so often so that it doesn't become too thick.
Stir the ricotta with the egg yolks until smooth. Mix together the flour, parmesan and salt, add to the ricotta and mix to form an even dough. Transfer the dough to a board liberally dusted with flour and cut into eight equal-sized pieces. Roll out each piece to a strip and cut into pieces approx. 2 cm long. Using a fork or a finger, prick/press out a small hollow (so that gnocchi hold more of the sauce when you serve them). Cook the gnocchi in batches in simmering salted water until they float to the surface. Remove with a slotted spoon, drain well, transfer to a bowl and keep warm. Serve the sugo with the gnocchi.