Ricotta Gnocchi with Fresh Tomatoes, Prosciutto & Basil

A beautiful homemade Ricotta Gnocchi using Olympus Cheese fresh Ricotta, tomatoes, prosciutto & basil.
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course, Main Dish
Cuisine Italian
Servings 3


  • 300g Fresh Ricotta
  • 1 Punnet of Tomatoes
  • 60g Grated Parmesan Cheese
  • Generous pinch of Salt
  • 1 cup Plain Flour
  • 4 Pieces of Prosciutto
  • Fresh basil leaves, to garnish
  • Olive Oil


  • Preheat your oven to 180C.
  • Line a baking tray with baking paper, add tomatoes and oil. Bake in the oven for 20 mins until soft. Remove from oven.
  • Add half of the grated parmesan, ricotta & egg to a bowl and mix.
  • Add flour and mix with hands until it forms a dough
  • Cut dough into quarters and roll each quarter into a sausage shape, dusting with a little flour so it doesn't stick. Cut the dough into 2cm pieces.
  • Cook Gnocchi, in boiling lightly salted water for 3 -5 minutes until the rise to the surface.
  • Fry your Prosciutto on high for 5 minutes or until cooked.
  • Add cooked Gnocchi to a bowl and remaining parmesan cheese, tomatoes, pancetta and basil. Finish with a drizzle of olive oil.
Keyword pasta, ricotta