Ricotta Gnocchi

Date Added: Nov 8, 2010 Italian Vegetarian
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Prep Time

15 mins

Cook Time

2 mins

Ready In

17 mins



*to adjust serving size click on "serving box".


This fresh made gnocchi is made from ricotta cheese instead of potatoes. Toss with your favorite sauce and serve or freeze them.


  • 1  Pound(s) Ricotta Cheese, whole milk
  • 1
  • 1  Each Egg
  • 2
  • ½  Tea Spoon(s) Freshly Ground Nutmeg
  • 3
  • 1  Pinch Salt
  • 4
  • 1  Pinch Pepper
  • 5
  • 1  Table Spoon(s) Parsley, chopped finely
  • 6
  • 2  Cup(s) Flour
  • 7


    1. In a large mixing bowl, mix together ricotta, egg, nutmeg, salt, pepper and parsley
    2. Using your hands, mix in flour a little bit at a time
    3. Remove from bowl and place on a flat floured surface
    4. Kneed with your hands
    5. Once you have reached the right consistency, place back in a bowl, cover in plastic wrap and refrigerate for an hour
    6. Sprinkle dough with a little bit of flour and using a dough cutter, cut into 3 ounce portions
    7. Using your hands, roll each portion out to form an even rope shape
    8. Cut into 1" pieces
    9. Sprinkle flour on a baking sheet and place gnocchi on the sheet
    10. Roll each piece down a form to make lines (optional)
    11. Place in salted boiling water for 2 minutes to cook
    12. Make sure to stir so they don't stick to the bottom of the pot
    13. Serve with your favorite sauce and enjoy!

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