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Ricotta Gnocchi Recipe

I love pasta, I’m not afraid to say it! It’s tasty and filling and second only to bread as the ultimate comfort food. My kids would live on it if I let them and we have pasta for dinner at least once a week. As much as I love all things pasta related, I never dare to cook Gnocchi. Probably because I considered it difficult to get right and if I accidently overcook it we end up with a mushy mess that the kids don’t let me live down!

So Gnocchi is saved as my carb-loaded treat whenever we go to a restaurant……or whenever Chef is around to cook it for me.

At work Chef always has a hand-made Gnocchi on the menu and the flavours vary day by day, but my favourite is definitely the Ricotta Gnocchi - the subtle cheese flavour is just divine! So I have talked Chef into sharing the recipe with us and as you can see, it’s not difficult to make. The results will have everyone talking about your amazing hand-made Gnocchi!

Ricotta Gnocchi Ingredients 

Ricotta Gnocchi  - Serves 4                                

450g firm ricotta

1 egg

2 egg yolks

80g grated parmesan

200g 00 flour

8g salt


Combine all ingredients, in a large bowl. Mix together by hand until it forms a ball.

Place dough on a benchtop sprinkled with the extra flour and lightly knead until no longer sticky.

Break into three portions and roll into thumb thick sausage shapes. Cut into 2 cm pieces. Press with a fork or run over a gnocchi board if desired.

Spread onto a tray sprinkled with flour and refrigerate for about 30 minutes.

In the meantime, boil a large pot of salted water.

Cook gnocchi in boiling water and simmer for about 2 minutes, remove as soon as they float to the top.


Making gnocchi