Soft, pillowy, and deeply satisfying, these Ricotta Gnocchi with Meatless Bolognese Sauce bring all the comfort of a classic Italian dish-without the meat. The ricotta gnocchi are incredibly tender and light, while the rich, slow-simmered vegetarian Bolognese offers deep flavor thanks to aromatic vegetables, tomatoes, and herbs.
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Ricotta Gnocchi are another variety which substitute the potatoes with Ricotta cheese instead of a vegetable. Thanks to the flour and eggs which hold the gnocchi together, you'll have soft and creamy gnocchi. You can serve them with tomato sauces or with the classic butter and sage.
Check out also these Gnudi (Tuscan Spinach and Ricotta Gnocchi) with Tomato sauce
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Substitutions
- Ricotta → Cottage cheese (blended) can be used, though it will be a bit less creamy.
- Flour → Use gluten-free flour blend if needed.
- Crushed tomatoes → Swap with canned whole tomatoes (crushed by hand) or tomato passata.
- Red wine → Use balsamic vinegar or omit entirely.
Variations
- Creamy twist - Add a splash of cream or mascarpone to the sauce at the end for a richer result.
- Add lentils - Stir cooked green or brown lentils into the Bolognese for protein and a "meaty" texture.
- Add mushrooms - Finely chop cremini or portobello mushrooms and cook with the soffritto for more savory flavor.
- Spicy version - Add chili flakes or a pinch of cayenne.
- Herbed version - Stir fresh basil or parsley into the finished sauce for brightness.
Storage & Reheating
Fridge: Store leftover gnocchi and sauce separately in airtight containers for up to 2-3 days.
Freezer: Freeze uncooked gnocchi on a floured tray, then transfer to a bag. Sauce can be frozen for up to 3 months.
Reheating: Reheat the sauce gently on the stove with a splash of water if needed. Boil gnocchi straight from the fridge or freezer-no need to thaw.
What is "Sugo Scappato"?
So let me tell you about this sauce: in Italian it's called "Sugo Scappato". It can be translated into "Runaway sauce". Why "runaway"? Because it's practically a meatless Bolognese sauce. So it's as if the meat ran away from the sauce.
Sugo Scappato is mostly common in Tuscany where it is also known as Sugo Finto (fake ragù). It's origins comes from old times, when peasants could not afford the meat to make the classic ragù.
Since there is no meat in the sauce, I'm keeping the veggies a little bit chunkier to give some texture. But you might as well finely chop them or blend them to get a velvety tomato sauce.
This sauce goes particularly well with these Ricotta gnocchi. You can also serve it with pasta or even spread it on a slice of bread to have yummy Tuscan crostini appetizer.
FAQs
Do I need to boil the gnocchi before freezing?
No. Freeze them raw, then cook straight from frozen in boiling water.
Why is my gnocchi dough sticky?
Ricotta can vary in moisture-drain it well and add flour gradually until the dough is soft but workable.
Can I make the gnocchi ahead of time?
Yes! You can refrigerate the shaped gnocchi for a few hours or freeze them for later.
Can I use store-bought gnocchi?
Yes, but homemade ricotta gnocchi are far lighter and more delicate-it's worth the extra effort!
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📖 RECIPE
Ingredients
Method
- To make the sauce, drizzle abundant olive oil in a pan and fry lightly the chopped onion, carrot and celery. Add the wine and let it evaporate, then add the tomatoes.
- Season with salt, black pepper and rosemary and add the bay leaf. Turn the heat to low and let it simmer for at least 30 minutes stirring it once in while and breaking the tomatoes with a wooden spoon. If necessary, add a little bit of vegetable stock or water.
- Meanwhile prepare the gnocchi mixing together the drained Ricotta cheese, the beaten egg and the Parmigiano cheese. Add the sifted flour a little bit at a time while mixing with a fork and season with nutmeg, salt and black pepper.
- When it becomes thicker, mix with your hands and add more flour until the mixture gets a dough consistency and it's not sticky anymore. (It could be more or less flour than indicated in the ingredient list. It depends on the amount of liquid in the Ricotta and on the dimension of the egg).
- Divide the dough in equal parts and with your hands roll it on a wooden cutting board dusted with flour until you get a thick roll (about 2cm thick). With a sharp knife chop the roll into cubes and roll them in your palms to get small balls or ovals (you can choose the dimension of your gnocchi although they should not be much bigger than 2.5cm/1 inch).
- Dust the gnocchi with flour if they stick again and set them aside to rest on a clean cloth.
- Bring to boil a large pan of salted water and add in the gnocchi one by one so they don't stick together. As soon as they float on the surface they're ready; pick them up with a skimmer and add them to the sauce.
- Add the basil leaves to the sauce and cook for another 2-3 minutes, then serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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