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Curtis Stone’s ricotta gnocchi with cherry tomato brown butter sauce

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Looking for a vegetarian main to impress your guests? Curtis’ ricotta gnocchi recipe is it.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 5 mins standing time
Curtis Stone’s ricotta gnocchi with cherry tomato brown butter sauce


  • 300g fresh ricotta (from the deli)
  • 2 tbs finely grated parmesan
  • 1 Coles Australian Free Range Egg
  • 1 cup (150g) plain flour
  • Plain flour, extra, to dust
  • 60g butter
  • 300g cherry tomatoes
  • 1 tbs finely chopped shallot
  • 1/2 cup basil leaves, torn

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a large baking tray with 3 sheets of paper towel. Spread the ricotta over the lined tray and top with 2 sheets of paper towel. Set aside for 5 mins to drain.

  2. Step 2

    In a bowl, combine the ricotta with parmesan and egg. Season with salt. Add flour and use a wooden spoon to stir until the mixture is just combined.

  3. Step 3

    Transfer the dough to a lightly floured work surface and knead briefly (the dough should be soft and slightly tacky). Line a baking tray with baking paper and dust with extra flour. Divide dough into 4 portions. Using floured hands, roll each portion on a lightly floured surface into a 2cm-thick rope. Starting at 1 end, pinch and cut with a floured knife. Place gnocchi on lined tray. Repeat with remaining dough portions.

  4. Step 4

    Heat a large deep frying pan over medium-high heat. Cook butter, swirling to coat the base of the pan, for 2 mins or until butter is light golden and foaming. When foaming subsides, add tomatoes and shallot and cook, stirring, for 3 mins or until tomatoes begin to collapse.

  5. Step 5

    Meanwhile, bring a large saucepan of water to the boil. Using the baking paper, carefully slide the gnocchi into the water. Cook for 1-2 mins or until gnocchi float to the surface. Cook for a further 2 mins.

  6. Step 6

    Using a slotted spoon, transfer the gnocchi to the frying pan with 1/4 cup (60ml) cooking liquid. Place over medium heat and cook, tossing frequently, for 1-2 mins or until sauce clings to gnocchi, adding more cooking liquid if necessary. Stir in the basil and season with pepper to serve.

Recipe tip

Serve with finely grated parmesan and lemon zest

Use it up:
Put the leftover parmesan from this recipe to good use and make the ultimate salad topper: parmesan crisps. Find the recipe at