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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Ricotta Gnocchi was originally made the way I do in this recipe right up until the 1300s.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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  • I’ll take your word for it & give this a go. Sounds beautiful :)

    Reply

  • I have only recently discovered home made gnocchi so I’ve been looking for suitable yummy recipes. This looks like one

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  • Yummo! These look so good.

    Reply

  • I’ll have to give this a go for my toddler!

    Reply

  • This recipe for gnocchi looks super easy, thank you. I will need to try it, it looks like I shouldn’t have any problems with this one. ;-)

    Reply

  • I adore gnocchi but have never used ricotta before! Love the idea! They would taste delicious

    Reply

  • Sounds easy and delicious; must give it a try!

    Reply

  • I won’t forgive myself for not be switched on enough when that great pasta maker was up for grabs. This looks really authentic and tasty. A good recipe.

    Reply

  • Wow these look amazing and so easy, I will have to try them!

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  • thanks for sharing

    Reply

  • I’m confused is what you are saying in your notes that gnocchi was originally made with cheese not potato and using potato is a modern invention?


    • Yep, Gnocchi was invented by the ancient Romans to feed the soldiers. No potatoes grown in Europe till the 1600’s. . The potato is just a starch filler to make them go further, doesn’t add any flavor, if more fuss and effort for a tougher result. The original recipe is better.

    Reply

  • Simple is often the best!

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  • I forgot the picture! :-) I served them with a simple tomato sauce.


    • Great picture, you can really see how soft they are. You’re welcome!



      • I’m sorry the picture is upside down! :-)

    Reply

  • Oh! I made them yesterday! Absolutely delicious! Everybody loved them! Thank you so much! And Happy Easter!!

    Reply

  • Yummy!

    Reply

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