Ricotta Gnocchi

Ricotta Gnocchi


  • 4 cups Plain Flour
  • 1 cup grated Parmesan or Romano
  • 1 teaspoon Nutmeg
  • 1kg Ricotta – well drained
  • 2 Eggs
  • Spinach – blanched and chopped – optional


  • Sift flour into a large bowl, add cheese and nutmeg.
  • Make a well in the centre.
  • Add Ricotta and eggs, mix until combined.
  • I use a Kenwood Chef with a dough hook to mix.
  • Knead lightly adding flour as required till dough is light and no longer sticky.
  • On lightly floured board, roll into long like sausages about 1cm thick, then cut crosswise about 2cm long.
  • Boil in salted water until Gnocchi rise to the surface, approx. 10 minutes.
  • Drain and serve with Tomato Sauce or desired sauce.
  • Gnocchi can be frozen: lay Gnocchi out on a tray, place in freezer for 1-2 hours until frozen then remove from tray and place in an air tight container.

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