Description

This indulgent dish layers pillowy gnocchi in a rich red sauce, topped with herbed ricotta and finished with crispy breadcrumbs for texture. It’s a cozy, restaurant-worthy comfort food that’s easy to make at home.

Ingredients

For the red sauce:

2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
Salt and pepper to taste
1 teaspoon sugar (optional, to balance acidity)
1/4 cup fresh basil, chopped

For the herbed ricotta:

1 cup ricotta cheese
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon grated Parmesan
Salt and pepper to taste

For the golden crispies:

2 tablespoons olive oil or butter
1/2 cup panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
Salt to taste

For the gnocchi:

1 (16-ounce) package potato gnocchi
Salted water, for boiling
Optional: extra Parmesan or basil for topping

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Instructions

Make the Red Sauce:
In a saucepan, heat olive oil over medium. Add garlic and red pepper flakes. Sauté for 30 seconds. Add crushed tomatoes, salt, pepper, and sugar. Simmer for 15–20 minutes. Stir in fresh basil and remove from heat.
Mix the Herbed Ricotta:
In a small bowl, combine ricotta, herbs, Parmesan, salt, and pepper. Set aside or refrigerate until ready to use.
Prepare the Golden Crispies:
In a small skillet, heat olive oil or butter over medium heat. Add panko, garlic powder, Italian seasoning, and salt. Toast until golden and crispy, stirring often. Set aside.
Cook the Gnocchi:
Bring a pot of salted water to a boil. Cook gnocchi according to package instructions (they float when done). Drain well.

Assemble the Dish:
Toss the gnocchi with the red sauce. Plate and top with dollops of herbed ricotta and a generous sprinkle of golden crispies. Garnish with more basil or Parmesan if desired.

Notes

Want it creamy? Stir a spoonful of the ricotta directly into the sauce before serving.

You can crisp the gnocchi in a skillet with olive oil for added texture before saucing.