This pan-fried ricotta gnocchi paired with sweet, slow-roasted tomatoes is a comforting yet elegant dish. The gnocchi are crisp on the outside, soft and pillowy inside, while the tomatoes bring concentrated sweetness and acidity that balance the richness of the ricotta.
Why You’ll Love This Recipe
Light and tender gnocchi that don’t require boiling
Simple ingredients with restaurant-quality results
Perfect balance of creamy, crispy, and juicy textures
Ideal for a cozy dinner or an impressive meatless main
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the slow-roasted tomatoes:
Cherry tomatoes: 500 g (about 3 cups)
Olive oil: 2 tablespoons
Garlic cloves, sliced: 2
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Dried thyme or oregano: 1/2 teaspoon
Sugar: 1/2 teaspoon
For the ricotta gnocchi:
Whole-milk ricotta cheese: 250 g (1 cup)
Large egg: 1
All-purpose flour: 120 g (1 cup)
Finely grated Parmesan-style cheese: 40 g (1/2 cup)
Salt: 3/4 teaspoon
Black pepper: 1/4 teaspoon
Nutmeg: a small pinch
For pan-frying and finishing:
Olive oil: 2 tablespoons
Unsalted butter: 1 tablespoon
Fresh basil leaves, torn: 10 to 12 leaves
Directions
Preheat the oven to 140°C (285°F).
Place the cherry tomatoes on a baking tray. Add olive oil, sliced garlic, salt, pepper, dried herbs, and sugar. Toss gently to coat.
Roast the tomatoes for 60 to 75 minutes, stirring once halfway, until soft, wrinkled, and intensely flavorful. Remove from the oven and set aside.
While the tomatoes roast, prepare the gnocchi. In a bowl, combine ricotta, egg, grated cheese, salt, pepper, and nutmeg. Mix until smooth.
Add the flour and gently fold until a soft, slightly sticky dough forms. Do not overmix.
Lightly flour a work surface. Divide the dough into two portions and roll each into a log about 2 cm thick.
Cut into 2 cm pieces to form gnocchi. Lightly dust with flour.
Heat olive oil and butter in a large non-stick skillet over medium heat.
Add the gnocchi in a single layer and cook for 2 to 3 minutes per side until golden brown and crisp.
Add the slow-roasted tomatoes to the pan and gently toss to warm through.
Remove from heat, sprinkle with fresh basil, and serve immediately.
Servings and timing
Servings: 2 to 3 as a main dish
Prep time: 20 minutes
Cooking time: 75 minutes
Total time: about 1 hour 35 minutes
Variations
Add sautéed spinach or arugula at the end for extra greens.
Replace basil with fresh thyme or parsley for a different herbal note.
Add a pinch of chili flakes for gentle heat.
Serve with a light tomato sauce instead of roasted tomatoes for a softer texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a small splash of water or olive oil. Avoid microwaving, as it can make the gnocchi rubbery.
FAQs
Can I use low-fat ricotta?
Yes, but whole-milk ricotta gives a softer and richer gnocchi. Low-fat versions may require a little less flour.
Do I need to drain the ricotta?
If the ricotta is very wet, draining it for 15 to 20 minutes improves the dough texture.
Can I boil these gnocchi instead of pan-frying?
They are designed for pan-frying, but you can boil them briefly until they float, then pan-fry for color.
Why is my dough too sticky?
Ricotta moisture varies. Add flour one tablespoon at a time until manageable but still soft.
Can I make the dough ahead of time?
Yes, shape the gnocchi and refrigerate for up to 12 hours, lightly floured and covered.
Are these gnocchi freezer-friendly?
Uncooked gnocchi can be frozen in a single layer, then stored for up to 1 month.
What can I serve with this dish?
A simple green salad or roasted vegetables pair well.
Can I replace all-purpose flour?
You can use fine semolina, but the texture will be slightly firmer.
How do I prevent gnocchi from sticking to the pan?
Use a non-stick skillet and avoid overcrowding.
Can I add cheese on top?
Yes, a light sprinkle of grated hard cheese just before serving works well.
Conclusion
Pan-fried ricotta gnocchi with slow-roasted tomatoes is a comforting, flavorful dish that feels special without being complicated. With simple ingredients and careful technique, you’ll achieve a beautifully balanced meal that’s perfect for both everyday dinners and special occasions.
Pan-Fried Ricotta Gnocchi with Slow-Roasted Tomatoes is a comforting and elegant vegetarian dish featuring golden, crisp gnocchi and sweet, slow-roasted cherry tomatoes. Perfect for cozy dinners or impressive meatless mains.
Ingredients
500 g cherry tomatoes (about 3 cups)
2 tablespoons olive oil
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or oregano
1/2 teaspoon sugar
250 g whole-milk ricotta cheese (1 cup)
1 large egg
120 g all-purpose flour (1 cup)
40 g finely grated Parmesan-style cheese (1/2 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg
2 tablespoons olive oil (for frying)
1 tablespoon unsalted butter
10–12 fresh basil leaves, torn
Instructions
Preheat the oven to 140°C (285°F).
Place the cherry tomatoes on a baking tray. Add olive oil, sliced garlic, salt, pepper, dried herbs, and sugar. Toss gently to coat.
Roast the tomatoes for 60 to 75 minutes, stirring once halfway, until soft, wrinkled, and intensely flavorful. Remove from the oven and set aside.
In a bowl, combine ricotta, egg, Parmesan-style cheese, salt, pepper, and nutmeg. Mix until smooth.
Add flour and gently fold until a soft, slightly sticky dough forms. Do not overmix.
Lightly flour a work surface. Divide the dough into two portions and roll each into a log about 2 cm thick.
Cut into 2 cm pieces to form gnocchi. Lightly dust with flour.
Heat olive oil and butter in a large non-stick skillet over medium heat.
Add the gnocchi in a single layer and cook for 2 to 3 minutes per side until golden brown and crisp.
Add the slow-roasted tomatoes to the pan and gently toss to warm through.
Remove from heat, sprinkle with fresh basil, and serve immediately.
Notes
Drain ricotta if it’s very wet to ensure proper dough texture.
Do not overcrowd the skillet—cook gnocchi in batches if necessary.
Uncooked gnocchi can be frozen on a tray, then transferred to a container for later use.
Reheat leftovers gently in a skillet; avoid microwaving.
Add chili flakes for heat or extra cheese on top for richness.
