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


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Ricotta Gnocchi was originally made the way I do in this recipe right up until the 1300s.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


  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?

You might also like to try a few of these Gnocchi recipes:
  • Yum! I love gnocchi


  • I am so, so making this as have tried before with potatoes and failed. This looks and sounds so much easier to make . With luck my DIL will not know the differences as she learnt potato version from her father’s family when very young.


  • Your recipe for gnocchi seem so easy,thanks for sharing!


  • I do love ricotta gnocchi and I think I make a pretty good one myself but I will give this a go; just to compare ;)


  • World’s best?! Well I’ll have to try this then! Thanks for sharing!


  • Oo yum, yes we’ve made thr potato gnocchi but not with ricotta! Gosh this an exciting discovery! Thanks for the recipe


  • worlds best huh!!!


  • Thanks for your recipe. I’ve always made gnocchi with potatoes, and I’m eager to try with ricotta.


  • Been a gnocchi fan since i was a young boy and my grandma mad it by hand.


  • For some reason my gnocchi recipe never works out right, always too dense. I will try your way now. Wish me luck.


  • simplest


  • Oh wow this is so simple. Always wanted to make gnocchi at home but never knew how.
    So be trying this one asap hopefully converts my partner to loving gnocchi


  • I’ve made my own gnocchi and really enjoyed it. Hubby didn’t. He said it wasn’t how gnocchi was supposed to be, even though he hasn’t had it before. I baked my gnocchi in a pasta sauce with cheese, served with a salad and garlic bread, OMG!


  • fabulous !! looks tempting…


  • ricotta


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