There’s something endlessly satisfying about pillow-soft gnocchi that melt in your mouth, especially when they’re made with fresh garden zucchini and nestled in a rustic tomato sauce. This recipe for Homemade Zucchini Gnocchi in Rustic Tomato Sauce swaps heavy potatoes for vibrant zucchini and ricotta, giving you light, tender dumplings that pair perfectly with a bright, garlicky cherry tomato sauce. It’s a weekday-worthy comfort dish with a fresh twist, and it comes together without needing any fancy equipment.

Why you’ll love this recipe

Light, tender gnocchi made with zucchini and ricotta—no heavy potatoes required.
A simple, rustic cherry tomato sauce that’s fast to make and full of brightness.
Minimal ingredients, maximum flavor, and a texture that feels indulgent but not heavy.
Flexible and family-friendly: serve it with a big green salad or garlic bread.

Ingredients

Use the quantities exactly as listed for best results.

250 g zucchini
250 g ricotta
350 g all-purpose flour
Salt
Pepper
500 g cherry tomatoes
1 garlic clove, finely chopped
1–2 tbsp basil, finely chopped
4 tbsp vinegar
50 g grated Parmesan
Salt
Pepper
Olive oil

Equipment

Large mixing bowl
Box grater or food processor with grating disc
Clean kitchen towel or cheesecloth
Wooden spoon or spatula
Large pot for boiling gnocchi
Large skillet for sauce
Serving bowl or platter

Prep and technique tips

Two key steps make gnocchi tender and not gummy: removing excess moisture from the zucchini, and gently incorporating the flour so you don’t overwork the dough. Use a towel to squeeze out the zucchini and work quickly once you add the flour. For the sauce, ripe cherry tomatoes release plenty of juices as they cook; try not to over-stir so the tomatoes break down naturally and form a rustic texture.

Step-by-step directions

Follow these directions in order. The recipe is split into two parts: making the zucchini ricotta gnocchi, and preparing the rustic cherry tomato sauce. Cook the gnocchi just before serving so they retain their pillowy texture.

Make the zucchini ricotta gnocchi

Wash the zucchini and trim the ends. Grate the zucchini using the large holes of a box grater or a grating disk in a food processor until you have 250 g of grated zucchini.
Place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the sides of the cloth and squeeze firmly over the sink or a bowl to remove as much liquid as possible. This step prevents a soggy dough. Measure the squeezed zucchini to confirm you still have close to 250 g—if a little less, it’s fine.
Transfer the drained zucchini to a large mixing bowl. Add 250 g ricotta and a pinch of salt and pepper. Use a wooden spoon or spatula to stir until the ricotta and zucchini are evenly combined.
Sprinkle 350 g all-purpose flour over the zucchini-ricotta mixture. Fold the flour in gently with a spatula until a soft dough forms. The dough should be slightly sticky but manageable—resist adding extra flour unless the dough is so wet it won’t hold shape. If adding a touch more flour, do so sparingly to avoid dense gnocchi.
Lightly flour a clean work surface. Divide the dough into 4 portions. Roll each portion into a rope about 2 cm (3/4 inch) in diameter. Don’t overwork the dough; keep movements gentle and deliberate.
Cut the ropes into 2 cm pieces to form the gnocchi. If you like, you can press each piece gently with the back of a fork to create ridges, but this is optional.
Arrange the formed gnocchi on a lightly floured tray or plate so they don’t touch. If you plan to cook them immediately, keep them covered with a clean kitchen towel to prevent drying out.

Prepare the rustic cherry tomato sauce

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the finely chopped garlic clove. Sauté for 30–45 seconds until fragrant but not browned.
Add 500 g cherry tomatoes to the skillet. Stir to coat the tomatoes in the garlicky oil. Season with a pinch of salt and pepper.
Increase the heat slightly to medium-high and cook the tomatoes, stirring occasionally. After a few minutes the skins will start to blister and the tomatoes will release their juices. Use the back of a spoon to gently press some of the tomatoes so the sauce becomes rustic and chunky rather than completely smooth.
Once the sauce has thickened slightly and the tomatoes have broken down—about 8–10 minutes—stir in 4 tbsp vinegar and 1–2 tbsp finely chopped basil. Taste and adjust seasoning with salt and pepper as needed. Keep the sauce warm while you cook the gnocchi.

Cook the gnocchi and bring everything together

Bring a large pot of well-salted water to a rolling boil. The water should taste like the sea—this seasons the gnocchi from the inside as they cook.
Working in batches, add the gnocchi to the boiling water. Stir gently so they don’t stick to the bottom. Fresh gnocchi will sink first and then float to the surface when they’re cooked through—this usually takes about 2–3 minutes per batch.
Use a slotted spoon to remove the cooked gnocchi and transfer them directly into the warm skillet with the tomato sauce. Toss gently so the gnocchi pick up some sauce. If the sauce seems dry, add a tablespoon or two of the reserved pasta water to loosen it and help the sauce cling to the gnocchi.
Once all gnocchi are in the skillet and coated in sauce, sprinkle 50 g grated Parmesan over the top and toss gently. Finish with a drizzle of olive oil and a final grind of pepper. Taste and add any extra salt if needed.

To serve

Transfer the garnished gnocchi to a serving dish. Scatter the remaining chopped basil over the top for color and freshness. Serve immediately while the gnocchi are warm and tender.

Variations and add-ins

For a little heat: add a pinch of red pepper flakes to the garlic when sautéing.
For more green flavor: stir in a handful of baby spinach into the hot sauce just before adding the gnocchi so it wilts gently.
To boost creaminess: stir a spoonful of ricotta or a splash of olive oil into the finished sauce for extra silkiness.
To make it heartier: toss in roasted mushrooms or pan-seared eggplant cubes into the sauce.

Storing and reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or additional olive oil to prevent the gnocchi from sticking together. Avoid microwaving directly from cold for best texture.

Troubleshooting

If the dough is too sticky to shape, lightly dust your hands and the work surface with a small amount of extra flour. Add flour sparingly—only enough to make the dough manageable—because too much flour makes the gnocchi dense.
If the gnocchi fall apart while cooking, the dough may be too wet. Next time, squeeze more moisture from the zucchini or add a little more flour.
If the sauce is too acidic, stir in a teaspoon of sugar or add a small knob of ricotta to mellow the flavors.

Final thoughts

This rendition of Homemade Zucchini Gnocchi in Rustic Tomato Sauce strikes a lovely balance between lightness and comfort. The zucchini-ricotta dumplings are pillowy and tender, while the cherry tomato sauce keeps things bright and summery. It’s a recipe that’s surprisingly forgiving: once you master the moisture control in the dough, you’ll be able to turn out perfect gnocchi again and again. Serve with extra grated Parmesan at the table and a green salad for a satisfying meal anyone will enjoy.

Enjoy making and sharing this cozy, flavorful plate of gnocchi—there’s a real joy in piling the soft dumplings onto a plate, spooning the rustic tomato sauce over them, and digging in while they’re still warm.

Homemade Zucchini Gnocchi in Rustic Tomato Sauce

Light, tender zucchini gnocchi tossed in a quick rustic charred cherry tomato sauce.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

250 g zucchini
250 g ricotta
350 g all-purpose flour
salt to taste, used in dough and for boiling water
pepper to taste
500 g cherry tomatoes whole
1 garlic clove finely chopped
1-2 tbsp basil finely chopped
4 tbsp vinegar
50 g grated Parmesan
olive oil for cooking and tossing

Equipment

Food Processor
pastry bag or piping bag
Large Pot
Slotted Spoon
Baking Dish
Large Skillet
spoon or potato masher

Method

Trim and roughly chop the zucchini. In a food processor, combine the zucchini, ricotta, flour, a pinch of salt, and some black pepper; blend until a cohesive, slightly sticky dough forms.
Transfer the dough to a pastry bag fitted with a large round tip (or a piping bag). On a well-floured work surface, pipe long strips of dough.
Generously dust the strips with flour, roll them gently to compact, then cut into bite-sized pieces to form the gnocchi.
Bring a large pot of salted water to a boil, then lower to a gentle simmer.
Cook the gnocchi in batches, dropping them into the simmering water. When each batch floats to the surface, remove with a slotted spoon and transfer to a baking dish lightly coated with olive oil to prevent sticking.
Heat a large skillet over high heat. Add the whole cherry tomatoes and let them char and blister until darkened in spots.
Reduce heat to medium, add a drizzle of olive oil and the chopped garlic, and cook briefly until fragrant, about 30 seconds.
Pour in the vinegar to deglaze the pan, then mash the tomatoes with a spoon to create a rustic sauce; simmer briefly to combine flavors.
Add the cooked gnocchi to the skillet, season with salt and pepper, and gently toss to coat, then remove the pan from the heat.
Stir in the chopped basil and grated Parmesan until combined, then serve hot with an extra drizzle of olive oil and a pinch of pepper if desired.