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5 from 1 vote
Ricotta Baked Gnocchi with Tomato & Basil
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Easy, vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. 

Course: Main Dishes
Cuisine: Italian
Servings: 6 people
Calories: 642 kcal
Author: Florentina
  • 1.5 lb Gnocchi
  • 2.5 cups marinara sauce
  • 1.5 cups ricotta cheese
  • 1 egg
  • 1 clove garlic -grated
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1/4 cup fresh herbs (mixed basil, chives, oregano + parsley
  • 1/3 cup fresh basil leaves
  • 1 lemon (zest only)
  • 1 pinch black pepper -freshly cracked
  • 1 lb fresh mozzarella cheese -sliced
  • 3 heirloom tomatoes (mixed colors)
  • 1 tsp extra virgin olive oil
  • 1 pinch red pepper flakes
  1. Preheat your oven to 400”F

  2. in a mixing bowl combine together the ricotta cheese, egg, garlic, lemon zest, fresh herbs and olive oil. Season with a pinch of sea salt and refrigerate until needed.

  3. Meanwhile bring a large pot of salted water to a boil. (It should taste like sea water). Cook the gnocchi for a couple of minutes until they float to the top. Drain well and toss with 1 cup of marinara sauce.

  4. Use a 10 inch round baking dish ( 2- 3 inches deep) and spoon 1/2 cup of sauce on the bottom. Top with half of the gnocchi and spoon the herbed ricotta mixture on top.

  5. Layer half of the mozzarella cheese on top and a few slices go heirloom tomatoes. Sprinkle with a pinch of sea salt, black pepper and half of the basil leaves.

  6. Add the remaining gnocchi and spoon 1/2 cup of sauce on top. Follow with the mozzarella and tomato slices.

  7. Sprinkle with a pinch of sea salt and red pepper flakes, loosely cover wit aluminum foil and bake in the preheated oven for 10-15 minutes, just until the cheese has melted.

  8. Optional: transfer the baked gnocchi under the broiler uncovered, for a about 3 minutes until the cheese is golden brown and bubbly. Allow to cool for a few minutes for the cheese to set. Serve with the remaining fresh basil and herbs on top.

Nutrition Facts
Ricotta Baked Gnocchi with Tomato & Basil
Amount Per Serving
Calories 642 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Cholesterol 118mg39%
Sodium 1466mg64%
Potassium 688mg20%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 7g8%
Protein 33g66%
Vitamin A 1850IU37%
Vitamin C 16.7mg20%
Calcium 584mg58%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.