Homemade Ricotta Gnocchi

It is actually easier than you think to make your own gnocchi at home. This is an easy time saving recipe anyone can make.

I like making it with ricotta instead of potato like traditional gnocchi. It gives a lot lighter and less filling result and to be honest so much quicker than having to boil potatoes mash and cool, it can become a timely process. Great if you have the time but if you would like a quicker and still delicious recipe than I would suggest trying this one.

Mix ingredients in a bowl
add extra flour to make a dough


Roll into 2 thin long logs
Cut into 1 inch size pieces

Homemade Ricotta Gnocchi


3 eggs

1  cup (80g) parmesan cheese grated

1 cup plain, wholemeal or spelt  flour (use buckwheat flour for gluten-free)

1 1/2 cup (350g) fresh ricotta

1 tsp salt and 1/2 tsp pepper

extra flour for bench and dusting


  1. In a bowl mix together all ingredients  until well combined
  2. Turn onto a flour bench and gently fold together adding a little flour until dough forms. Doesn’t need too much just enough so doesn’t stick to your fingers and bench. This dough will be sticky add a little extra flour as needed
  3. Roll into 2 thin long logs and with a butter knife or bread paddle cut into 1 inch think pieces
  4. Lay them on a floured lined tray, dust a little extra flour over them and place in the fridge until ready to cook
  5. To cook: Bring  a large pot of salted water to the boil, once boiling drop gnocchi into the pot. Gnocchi is cooked once they float to the surface around 3-4 mins. Remove with a slotted spoon. Serve gnocchi with tomato pasta sauce or a burnt butter and sage sauce, or even stir through with some Homemade Basil Pesto 


3 thoughts on “Homemade Ricotta Gnocchi

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