Ricotta Gnocchi with Tomato Brown Butter

Difficulty: Tricky
Time: 35 minutes
Serves: 4

  • 15 oz. fresh ricotta cheese
  • 2 large eggs, lightly beaten
  • 1¼ cup freshly grated Parmesan
  • ¾-1 cup all purpose flour
  • 1 tsp. Kosher salt
  • ¼ cup extra virgin olive oil
  • ½ cup butter
  • ¼ cup fresh marjoram or sage leaves
  • 1 clove garlic, finely chopped
  • 1 lemon, zest only
  • ½ cup Concerto® Grape Tomatoes, halved

Lighter and cheesier than regular potato Gnocchi, our sweet Concerto® Grape Tomatoes add a nice richness to this dish, perfect for those cold winter nights.


  1. Bring a large pot of salted water to boil.
  2. In a large bowl, mix together eggs, Parmesan and ricotta with a fork. Add ½ cup of flour and salt. Add more flour until mixture forms sticky dough.
  3. Using a tablespoon, shape a gnocchi and drop it in boiling water. It should float to the top and hold together. If not, add a little more flour to the dough and test again.
  4. Once dough is ready, boil gnocchi in batches, scooping cooked ones into a large bowl with extra virgin olive oil. Keep tossing gnocchi with oil to keep them from sticking.
  5. Once the gnocchi are cooked, add butter to a medium hot skillet and brown.
  6. Remove butter from heat and add garlic, lemon zest, marjoram and tomatoes.
  7. Swirl pan to evenly coat Concerto® Classic Grape Tomatoes with brown butter sauce.
  8. Toss with remaining gnocchi and serve immediately.