Gnocchi in Tomato Sauce

Gnocchi in Tomato Sauce

with Ricotta

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Gnocchi are little pillowy potato dumplings that are delicious when doused with sauce. But we're jazzing up this recipe by taking gnocchi a step further – pan-frying them until they're crispy and golden-brown really turns this dish into something special.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

500 g


(ContainsWheat/Blé, Sulphites/Sulfite)

160 g


100 g

Ricotta Cheese


10 g


1 tsp

Italian Seasoning

1 tsp

Chili Flakes


56 g

Onion, chopped

1 tbsp

Balsamic Vinegar


1 can

Diced Tomatoes

160 g

Roma Tomato

1 unit

Veggie Ground Round

(ContainsWheat/Blé, Soy/Soja, Mustard/Moutarde)

Not included in your delivery

1 tbsp



2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories874 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate127 g
Sugar18 g
Dietary Fiber16 g
Protein50 g
Cholesterol32 mg
Sodium757 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In Step 3, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* Using a box grater, grate the zucchini. Mince or grate the garlic. Cut the tomatoes into 1/2-inch pieces.


Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil, then the onions. Cook, stirring often, until softened, 3-4 min. Add the garlic and ground round. Cook, stirring together, until the ground round warms through, 1-2 min.


Add the zucchini, Italian seasoning, tomatoes, diced tomatoes, 1 tbsp vinegar, 1/4 tsp chili flakes and 1 cup water to the pot with the ground round mixture. (NOTE: Reference the chili guide in Start Strong.) Reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce starts to thicken, 10-12 min. Season with salt and pepper.


Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and 1 tbsp oil. Swirl the pan to melt the butter. Add the gnocchi and cook, stirring occasionally, until the gnocchi is golden brown, 5-6 min.


Divide the gnocchi between bowls and top with the tomato sauce. Dollop over the ricotta.