Gnocchi with Ricotta and Fresh Tomato Sauce

I changed the name of this recipe. In the cookbook, it’s actually called “Cavatelli with Ricotta and Fresh Tomato Sauce”, but it says if you can’t find cavatelli (and I couldn’t), use gnocchi. So that’s what I did. I didn’t think this tomato sauce would taste like much, since there is not a lot to it, but once you add the cheeses, it’s actually really good! Toby had to add hot pepper flakes to his (but that’s his problem, right?). This is a good meal to throw together when you are short on time!

rating: 8.5

Gnocchi with Ricotta and Fresh Tomato Sauce
(Good Housekeeping Favorite Recipes: Vegetarian Meals)

serves 4
prep: 5 min.
cook: 25 min.


1 bad (16 oz) frozen gnocchi
1 tbsp olive oil
1 garlic clove, crushed with garlic press
4 med. tomatoes (about 1.5 pounds), chopped
1/2 tsp salt
1/4 tsp coarsely ground black pepper
3/4 cup part-skim ricotta cheese
1/4 cup freshly grated Pecorino Romano or Parmesan cheese


1. In a large saucepot, cook pasta as label directs.
2. Meanwhile, in nonstick 10″ skillet, heat oil over medium heat until hot. Add garlic and cook, stirring, 1 minute. Stir in tomatoes, salt, and pepper and cook, stirring occasionally, until tomatoes break up slightly, about 5 minutes.
3. Drain cavatelli; transfer to warm serving bowl. Stir in ricotta and Romano. Pour tomato mixture on top; toss before serving.

per serving: 455 calories

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