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Ricotta Gnocchi in Tomato Sauce (Low Carb)

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Ricotta Gnocchi in Tomato Sauce (Low Carb)

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Adjust Servings:
500g (1lb) firm ricotta If using smooth ricotta in a tub see 'variations' below
100g (3.5oz) almond meal plus extra for sprinkling
100g (3.5oz) grated Parmesan optional
1 chopped onion
400g / 14oz canned tomatoes (1 can)
salad leaves


smooth ricotta in a tub – since smooth ricotta is much runnier, add 1 tablespoon psyllium husks to soak up the extra moisture.

short on time – skip the onion. And start making the sauce first so it can simmer while you’re making the gnocchi.

dressed salad – make a quick dressing with 1 tablespoon sherry or wine vinegar and 2 tablespoons extra virgin olive oil and a pinch of salt.

dairy-free – sorry! Can’t help you with this one.

carnivore – crumble a few sausages and brown the meat with the onion before adding the tomato.

hot! – add a few chopped red chillies with the tomato. Or some dried chilli flakes or powder.

different sauces – my next favourite is to pan fry the gnocchi in burnt butter, crispy sage leaves and pine nuts. Gnocchi is also lovely with meat based pasta sauces like bolognese or other ragus.

extra veg – wilt down some spinach, kale or other greens in the sauce before adding the gnocchi.

spinach & ricotta gnocchi – finely chop (or use your food processor) a few handfuls of baby spinach. Stir this into your ricotta mixture.

no psyllium – you really need it if you’re using smooth ricotta from a tub. Otherwise the ricotta will fall apart. If using firm ricotta from the deli you don’t need it.

herby – simmer some rosemary, bay leaves or thyme in the sauce.




It’s hard to go past a bowl of gnocchi when you’re in the mood for something comforting and filling. Unlike traditional potato-based gnocchi, these little pillows of goodness are low carb so you can enjoy them knowing they’re not going to cause any blood glucose spikes. Win!

I love them simmered in a classic tomato based sauce but there are plenty of other options! See the variations below for other delicious ideas.

There are two types of ricotta – firm ricotta from the deli or smooth ricotta in tubs. I’ve used both. This recipe is written for ricotta from the deli so see the ‘variations’ below if you’re using smooth ricotta in a tub.

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For the gnocchi, mix ricotta, almond meal and parmesan (if using) in a bowl. Season well.


Sprinkle extra almond meal on the base of a large plate. Scoop small tablespoons of mixture and shape into little gnocchi pillows. This is messy. I try to use two spoons but sometimes I use my hands if it’s too fiddly. Place each gnocchi on your prepared plate. When they’re all done pop in the fridge to firm up while you make the sauce.


Cook onion on a medium heat in a very generous pool of extra virgin olive oil. Don’t be shy with the oil!


When onion is soft, add tomato and simmer rapidly for about 10-15 minutes or until thickened. Use a spoon to chop up the tomato if you’re using whole.


Place gnocchi in the sauce, cover with a lid and simmer until warm. About 2-3 minutes. Be careful, if you cook them too long they’ll turn into a melted pool of cheesyness (which actually doesn’t sound that bad!).


Serve gnocchi and sauce in pasta bowls with salad leaves on the side.


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8 Comments Hide Comments

Sorry Lauz
I’m not a fan of nutrition info. There are plenty of websites to calculate for you if that’s important to you.


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Tried it. It was a disaster. I followed every directions, measurements, etc. It turned intona cheesy tomato sauce. 😕

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