Recipe‑Book Skillet Gnocchi with Tomato, Basil & Whipped Ricotta

Lisa Anderson

Skillet gnocchi comes together in about 30 minutes using pantry tomatoes, garlic, and fresh basil, finished with a pat of butter for a glossy sauce. A quick whipped ricotta — brightened with lemon — gets spooned on top just before serving, adding a cool, creamy contrast. It's a simple, satisfying weeknight dinner that needs only one pan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Total Time 28

Course Main Course

Cuisine Italian

Servings bowls

Calories 550 kcal

Equipment

12-inch skillet (nonstick or stainless)
Medium mixing bowl
Small bowl
Microplane zester
Measuring cups and spoons
Wooden spoon or silicone spatula
Knife and Cutting Board
Citrus juicer (optional)
Infrared thermometer (optional, for pan surface temperature)

Ingredients

For the Whipped Ricotta:

1 large lemon zest (1 tsp) for ricotta; reserve 1 tbsp juice for finishing
1 cup whole-milk ricotta choose a thick, high-quality brand; drain if watery
1 teaspoon extra-virgin olive oil for ricotta
⅛ teaspoon kosher salt for ricotta
⅛ teaspoon freshly ground black pepper for ricotta

For the Crisp Breadcrumbs:

1 tablespoon extra-virgin olive oil for toasting crumbs
½ cup panko breadcrumbs light, airy texture; use fresh if available
1 pinch kosher salt season crumbs

For the Skillet Gnocchi & Sauce:

2 tablespoons extra-virgin olive oil for sauce
3 cloves garlic, thinly sliced slice evenly to prevent burning
½ teaspoon crushed red pepper flakes adjust to taste
1 can fire-roasted diced tomatoes with juices, (14.5 oz) Muir Glen recommended for depth
½ cup low-sodium vegetable or chicken broth adds body; water works in a pinch
1 lb shelf-stable potato gnocchi DeLallo or Similar; no need to boil
2 tablespoons unsalted butter for a glossy finish
½ teaspoon granulated sugar optional, balances acidity
¾ teaspoon kosher salt for sauce, plus more to taste
¼ teaspoon freshly ground black pepper for sauce, plus more to taste
½ cup fresh basil leaves, torn tender leaves only for best aroma
1 tablespoon fresh lemon juice reserved from the lemon above

For Finishing & Garnish:

¼ cup Parmesan cheese, finely grated plus more for serving
1 teaspoon extra-virgin olive oil optional drizzle to finish

Instructions

Whip the Ricotta (3 minutes): Zest the lemon (about 1 teaspoon). In a medium bowl, whisk together ricotta, lemon zest, 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth and airy. Refrigerate to keep cool while you cook.
Preheat the Skillet (2 minutes): Set a 12-inch skillet over medium heat until the surface reaches about 375–400°F (190–205°C). If you have an infrared thermometer, use it; otherwise, a drop of water should skitter before evaporating.
Toast the Breadcrumbs (3 minutes): Add 1 tablespoon olive oil and the panko. Stir constantly until evenly golden and nutty-smelling, 2–3 minutes. Season with a pinch of salt and transfer to a small bowl to keep crisp.
Bloom Aromatics (1 minute): Add 2 tablespoons olive oil to the same skillet. Stir in sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant and just starting to turn pale gold at the edges—avoid browning for a sweet, mellow flavor.
Build the Sauce (2 minutes): Pour in the fire-roasted tomatoes with their juices and the broth. Bring to a lively simmer over medium-high heat—look for small, steady bubbles—about 2 minutes. Target liquid temperature around 200°F (93°C).
Cook the Gnocchi (8 minutes): Stir in the gnocchi, ensuring they’re submerged. Simmer uncovered, stirring occasionally, until the gnocchi are tender and the sauce has thickened, about 8 minutes. Sensory cue: gnocchi will feel pillowy when pressed and cut cleanly with no dry center.
Finish & Season (2 minutes): Reduce heat to medium-low. Stir in butter, sugar (if using), 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 1–2 minutes to emulsify into a glossy sauce. Fold in basil and 1 tablespoon lemon juice; remove from heat.
Plate: Spoon gnocchi into warm bowls. Add a generous dollop of whipped ricotta, shower with toasted breadcrumbs and Parmesan, and finish with a light drizzle of olive oil. Serve immediately while the crumbs are crisp and the ricotta is cool.

Notes

Lisa’s Tips:

Ricotta Matters: If your ricotta is wet, line a sieve with paper towels and drain 10–15 minutes for a thicker, silkier whip.
Better Browning: Keep garlic pale gold for sweetness; if it darkens, start Step 4 over—burnt garlic will dominate the dish.
Pan Thermometer Cue: Medium heat often lands near 375–400°F (190–205°C) on the pan surface; consistent heat equals even sauce reduction.
Substitutions: Use gluten-free gnocchi and GF panko for a gluten-free version; dairy-free? Swap in a plant-based ricotta and vegan butter.
Tomato Swap: Crushed tomatoes or passata work; reduce broth by 2 tablespoons to maintain thickness.
Herb Twist: Basil-chive mix or a spoon of pesto (1–2 teaspoons) at the end adds depth; reduce salt slightly if using pesto.

Serving Suggestions:

Plating: Create a shallow well in the gnocchi, then nestle a quenelle or dollop of ricotta on top. Sprinkle a tidy halo of golden breadcrumbs and a few torn basil tips for a fresh, emerald pop.
Color & Aroma Cues: Sauce should look glossy and cling to gnocchi; crumbs should be evenly golden; you’ll smell sweet garlic, warm tomato, and bright lemon.
On the Side: A peppery arugula salad with shaved fennel and lemon vinaigrette; pair with a light Italian red or sparkling water with a lemon twist.

Culinary Context:

Gnocchi—pillowy potato dumplings with roots in Northern Italy—meet the evergreen Italian flavors of tomato, basil, and Parmigiano. The cool whipped ricotta nods to modern trattoria plating while keeping the spirit of a home cook’s treasured recipe book.

Optional Advanced Instructions:

Make-Ahead: Whipped ricotta and toasted breadcrumbs keep in the fridge (airtight) up to 2 days; re-crisp crumbs in a dry pan 30 seconds.
Parallel Prep: Toast crumbs while you zest and whip ricotta; mince garlic as the pan preheats.
Alternative Method: For a gratin vibe, broil the finished skillet 1–2 minutes at 450°F (232°C) with Parm—add ricotta after broiling.

Timing:

Prep Time: 10 minutes (0:10)
Cook Time: 18 minutes (0:18)
Total Time: 28 minutes (0:28)

Serves 4

Course & Origin:

Course: Dinner (Main Course)

Cuisine/Origin: Italian

Nutrition

Calories: 550kcalCarbohydrates: 58gProtein: 16gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 52mgSodium: 1284mgPotassium: 160mgFiber: 5gSugar: 4gVitamin A: 1156IUVitamin C: 19mgCalcium: 271mgIron: 6mg

Keyword 30-minute dinner, recipe book, skillet gnocchi, tomato basil, weeknight meal

Tried this recipe?