Roman gnocchi gratinated with tomato and ricotta are an easy, reassuring first course, perfect when you want to bring to the table something that reminds you of lasagna but is lighter and quicker to prepare. They are not the classic potato gnocchi: they are made with semolina, milk, eggs and Parmesan, rolled out, cut into rounds and then baked according to taste. I used ready-made Roman gnocchi that are easily found at the supermarket, so the preparation is even simpler: just dress and gratinate them.
In this version I gratinated them with a simple tomato sauce, ricotta and a sprinkle of cacioricotta: creamy underneath, slightly crisp on top. Ideal for a family lunch, vegetarian and surprisingly light, because Roman gnocchi are very filling and voluminous. ⚠️ They contain gluten, but in the FAQ you’ll also find suggestions for gluten-free and vegan variations.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for Roman gnocchi gratinated with tomato and ricotta
- 17.6 oz gnocchi alla romana
- 14 oz tomato pulp (crushed tomatoes)
- 2/3 cup ricotta
- 1.4 oz goat cacioricotta cheese
- 3 tbsp breadcrumbs
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 2 tsp salt
- to taste black pepper
Tools
- 1 Saucepan
- 1 Cutting board
- 1 Knife
- 1 Baking dish
- 1 Grater
Steps
You’re right. Let’s get back to our way.
Start by preparing the tomato sauce that will be used to dress the Roman gnocchi gratinated with tomato and ricotta. In a saucepan, sauté one garlic clove in the extra virgin olive oil. When it is lightly golden, add the tomato pulp, season with salt and let it cook over moderate heat with the lid on. The sauce should simmer and reduce.
Drain the ricotta from its whey and add it to the tomato sauce. Mix it well into the sauce, then cover with the lid. The sauce should become thick and take on a pink color. Season with salt and, if you like, add a little pepper, which always pairs well with ricotta.
Turn off the sauce and let it cool slightly. In the meantime, preheat the oven to 392°F (200°C) conventional or 356°F (180°C) fan. On a cutting board, with a very sharp knife, slice the Roman gnocchi into rounds about half a centimeter thick.
In the baking dish you’ve chosen, spread a layer of ricotta sauce on the bottom. This will not only avoid using too much oil, but will also help make the whole dish creamy and flavorful.
Arrange the Roman gnocchi rounds on top of the ricotta sauce base, making sure to completely cover the surface of the baking dish.
Cover the Roman gnocchi with plenty of ricotta sauce. If you have enough gnocchi rounds, create a second layer, making sure each round is well covered by the sauce.
Finish the preparation by covering the Roman gnocchi with plenty of sauce and a generous grating of cacioricotta. For a more golden and crispy gratin, you can also sprinkle a little breadcrumbs, but this is completely optional.
Before serving, let the gnocchi gratin rest for at least 15–20 minutes so they can set and maintain their creamy texture. Then bring the baking dish to the table and serve… your guests will lick their lips! 😋
Roman gnocchi gratinated with tomato and ricotta can be stored in the refrigerator in an airtight container for 1–2 days.
To reheat, transfer them to a baking dish and heat in the oven at 356°F (180°C) for about 10–15 minutes, until they are hot and the surface is slightly gratinated.
If you prefer, you can also cover them with parchment paper to prevent the surface from drying out too much.
Extra tip: if you prepared a large portion, you can also freeze the gnocchi already gratinated: thaw in the refrigerator and then reheat in the oven following the same procedure.
FAQ (Questions and Answers)
Do Roman gnocchi contain gluten?
Yes. Traditional Roman gnocchi are made with durum wheat semolina, so they contain gluten and are not suitable for people with celiac disease.
How to make Roman gnocchi gluten-free?
For a gluten-free version you can replace durum wheat semolina with rice semolina or corn semolina. The texture will be slightly different, but the procedure remains the same.
How to make this Roman gnocchi recipe vegan?
You can replace milk with an unsweetened plant-based drink (for example soy or oat), use vegan butter or olive oil and nutritional yeast instead of cacioricotta. Instead of ricotta you can use one of the many cashew- or almond-based products available on the market.
What is the difference between Roman gnocchi and potato gnocchi?
Roman gnocchi are not made with potatoes but with semolina, milk and cheese. They have a more voluminous and creamy texture, are rolled out and cut into rounds, and become slightly crispy on the surface when gratinated in the oven. They are ideal for anyone looking for a filling comfort food, perfect for family lunches.
Can I make this recipe in a “Gnocchi alla Sorrentina” style?
Yes! For a version similar to gnocchi alla sorrentina, you can replace the ricotta with cubed mozzarella and a few tablespoons of Parmesan. Cover with the tomato sauce as in the original recipe and gratinate in the oven until the mozzarella has melted and is slightly golden.
How to store and reheat leftover Roman gnocchi gratin?
If you have leftover Roman gnocchi gratin, you can store them in the refrigerator in an airtight container for 1–2 days. To reheat, transfer them to a baking dish and heat in the oven at 356°F (180°C) for 10–15 minutes, until they are hot and the surface is slightly gratinated. This method preserves the internal creaminess and the light crust on top.
Can I make Roman gnocchi gratin even faster?
Absolutely yes! You can use ready-made Roman gnocchi, as in this recipe, and ready-made tomato and ricotta sauce, which is available in stores. This way you save time without giving up a creamy and tasty dish, perfect for a family lunch or when you have little time.
