Dairy Farmers of Canada

Pan-Roasted Tomato and Ricotta Gnocchi

Tender potato gnocchi make a nice change from the usual pasta. This quick sauce, capturing ripe tomatoes and fresh Canadian Ricotta cheese and cream with a hit of fresh basil is simple perfection.

  • Prep: 5 min - 10 min
  • Cooking: 10 min
Yields 4 servings
pan roasted tomato and ricotta gnocchi
Pasta lovers, this recipe is for you! The video presents gnocchi served in a sauce made with cherry tomatoes, basil, fresh Ricotta and a touch of cream. A simple recipe prepared with quality fresh ingredients is the true secret to Italian cuisine. Why not make it for your family tonight?


  • 1 lb (450 g) gnocchi
  • 1 tbsp (15 mL) butter
  • 4 cups (1 L) grape tomatoes or cherry tomatoes
  • 3 cloves garlic minced
  • 3/4 cup (180 mL) Canadian Ricotta cheese
  • 1 cup (250 mL) 10 % cream or 18 % cream
  • Salt and pepper to taste
  • 2 tbsp (30 mL) chopped fresh basil
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In a large pot of boiling, salted water, cook gnocchi according to package directions until just tender. Drain.

Meanwhile, heat a large skillet over medium-high heat; add butter and swirl to coat pan. Add tomatoes and sauté for about 3 min or until tomatoes start to brown and burst. Add garlic; sauté for 1 min.

Remove pan from heat and stir in Ricotta cheese, then cream and a pinch of salt and 1/4 tsp (1 mL) pepper. Return to low heat and heat gently, stirring, until steaming.

Add cooked gnocchi and basil to sauce and stir gently to coat. Add salt and pepper to taste.


You can find gnocchi in the refrigerated, fresh pasta section at the grocery store or on the shelves with the pasta in vacuum packs. It cooks quickly so be sure to have your sauce ingredients ready to cook before you add the gnocchi to the pot.

After rinsing the tomatoes, pat them dry to make sure they roast nicely in the pan, rather than steaming.

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Nutritional information

Per serving
Energy: 392 Calories
Protein: 13 g
Carbohydrate: 50 g
Fat: 17 g
Fibre: 1.9 g
Sodium: 629 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 204 mg
Folate: 24 %
Phosphorus: 23 %
Vitamin B6: 25 %
Vitamin C: 45 %