Ricotta & Rocket Gnocchi in Tomato Sauce & Bacon


My sister-in-law is on a three-week gluten-free diet and I thought it’d be easier if everyone went on the same diet. Mainly, because I am way too lazy to cook two separate meals, and really, gluten-free is the easiest thing to cater for. Next to vegetarian. Give me vegan or dairy-free, I’ll probably throw in the towel.


The first thing I did was to type into Google, ‘What is gluten-free?‘ Easy. It’s basically, what I think is, an Asian diet – more rice, no wheat. Fundamentally, the same. Then I find out that there are LOTS of things that contains wheat. Bread, cookies, pizza, pasta, flour…. So, last week, our shopping list got a little longer (and a little more expensive).

I have to say, though, that I’m enjoying this challenge very much. So far I’ve made steak with sweet potato chips; zucchini, pumpkin and feta fritata; Thai style pork mince & rice noodle stir-fry; and paella. I’ve even improvised with a gluten-free ginger cake recipe which is super yummy. This gluten-free thing has lead me to find new recipes that I wouldn’t have tried otherwise.

Anyway, got to share this one – it’s definitely a thumbs up – easy, tasty and ready to eat within an hour. What’s not to love? DuoGnocchi

Ricotta & Rocket Gnocchi in Tomato Sauce & Bacon
Prep time
Cook time
Total time
Serves: 4
  • 750 g fresh ricotta cheese
  • 1 cup rocket, chopped
  • ¾ cup Parmesan cheese finely, grated
  • 1 cup gluten free flour, sifted
  • 3 large eggs
  • extra sifted gluten free flour (coating)
  • a pinch of salt and ground black pepper
  • Sauce:
  • 10 black olives, pitted
  • 3 cloves of garlic
  • 1 cup of rocket leaves
  • 400g can of chopped tomatoes
  • 3 rashes of bacon, sliced (Note: Omit bacon for a vegetarian version)
  • salt and pepper to taste
  1. Mix ricotta, rocket, Parmesan cheese, eggs and flour together with ½ teaspoon salt and a pinch of pepper.
  2. Once everything is well combined, scoop a ball of gnocchi mixture - around a tablespoon size - and roll into oval shapes and place on a large plate dusted with a little more flour to prevent sticking.
  3. Cook a few at a time in a large pan of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon.
  4. For sauce, throw garlic cloves, canned tomatoes, olives and rocket leaves into a blender. Blend well.
  5. Heat olive oil in a medium pan, fry bacon until brown and then, add sauce.
  6. Simmer sauce for 10 minutes or until thickened. Season and gently toss with gnocchi.
  7. Serve with a sprinkle of parsley and Parmesan cheese.


  1. says

    This looks and sounds absolutely delicious! I must try it, because I love gnocchi and this seems to be a recipe for super awesome gnocchi! 😀

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