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  • Serves 4
  • 20 minutes
  • Difficulty Easy
  • 5 Ingredients
  • Love
By

82 Comments

Ricotta Gnocchi freshly made, cooked immediately and then served with salt, pepper, parmesan and a handful of sage leaves crisp fried in a little butter is the closest thing to heaven we can imagine.

Ricotta Gnocchi was originally made the way I do in this recipe right up until the 1300s.  It was prepared quickly and served immediately with the slightest seasoning to enhance rather than cover the flavour.

Then chefs started getting their hands on it and it began to transform.  Wanting to bring back the Ricotta Gnocchi of old, a Tuscan dialect cook urged us to “take some cheese and mash it, then take some flour … mix it with egg … place a pot of water over a fire …when it starts boiling … slide it into the pot with a spoon… when cooked …top them with a lot of grated cheese.”

I think the Ancient Romans and Tuscans had the right idea of keeping their flavourings for the sauce, so my recipe, like their original one is still the softest, cheapest, easiest and the best!

This Ricotta Gnocchi recipe is simple, pure and so easy.  Even the kids can help with this recipe!


Ingredients (serves 4)

  • 100g flour
  • 500g ricotta
  • 1 cup parmesan cheese, grated
  • 1 egg
  • pinch salt

Method

  1. Mix all ingredients together by hand.
  2. Divide and roll into long sausage shapes about 1/2-3/4 inch thick.
  3. Cut into 1/2-3/4 inch; pieces.
  4. Poach in simmering salted water until they float + another 5-10 minutes.
  5. Drain and serve with saffron cream sauce and parsley, grated cheese or any sauce of your choice.

Notes... Oh how the experts like to instruct ... Add potato, the experts insist; it must be baked not boiled, skinned not peeled, waxy yellow not white, riced with a ricer not mashed and no doubt is only perfect when baked, dancing naked around the kitchen, under a full moon. Like all nonsensical professional vanity, it’s just not a very good idea. Boiled and mashed works fine for me. And dancing naked while you add potato to gnocchi to boiling water would not be a very good idea either!

Ricotta Gnocchi top of your list of faves?

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  • Love this idea! The ricotta makes it lower in calories compared to full potatos too

    Reply

  • I love all types of gnocci. This is right up my alley.

    Reply

  • Love this

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  • Thanks for sharing, it is a nice idea.

    Reply

  • Great recipe. So simple to make and no fancy sauces to take the sensation away from the original product.

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  • This recipe looks awesome – thanks for sharing. My kids love Gnocchi so we’re definitely going to be trying this one. Looks like something they can really get their hands stuck into as well which is an added bonus as they both love to cook/help with dinners

    Reply

  • I love this super simple recipe. I’ve made past before but never gnocchi, looking forward to trying it.

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  • I love gnocchi but have never ever tried to make it myself. This recipe makes it possible. I had no idea it was so easy. I think I can do it!!

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  • Yum, this is making my mouth water.

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  • I never tried gnocchi.

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  • Interesting recipe – I must try it next time.

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  • I’m trying this next time I make nhocci

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  • Yum. Gnocchi is so good. Especially in winter :)

    Reply

  • I’ve never heard of it but I’m shocked looks great

    Reply

  • I am loving the sound of this!

    Reply

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