Ricotta gnocchi

Ricotta gnocchi

Jun 5 2021


30 mn

Serves 5

I know what you are thinking.... Homemade gnocchi sound so hard and time consuming!!!! Well these are done in less than 30 minutes. They are so soft and delicious, like little clouds of pasta... I promise you that if you give it a try you will absolutely LOVE them.


  • 1 14oz container of ricotta (drained)
  • 3 egg yolks ( keep the white for a frittata or meringues)
  • 3/4 cup of flour
  • 4 tbsp of parmesan
  • 4 tbsp of butter
  • 4-6 sage fresh leaves


Bring a large pot of water to boil, with salt and olive oil.

Drain the ricotta and press in between two paper towels to try to remove as much moisture as possible.

In a large bowl combine the ricotta, egg yolks, parmesan and flour, some salt and pepper.

Mix until combined and stick together. Do not over mix it, you will make it tough.

Form into a bowl and transfer to a floured surface. Cut into 8 triangles. Take each triangle and roll it gently with your fingers until you get like a sausage shape. Cut each of them into 1 inch little "pillows".

When the water boils gently put some of the gnocchi in the pot (do not overcrowd it other wise they will stick together). When they come up to the surface after 30 second to 1 minute, it  means they are ready! Keep on cooking all of them and transfer to a plate with olive oil.

For the sauce, brown the butter gently into a pan for a couple of minutes and add the chopped sage leaves for a minutes or two. Drizzle over the gnocchis and grate some parmesan on top and also add some salt and pepper.

See, that was easy enough! Once you taste them you'll understand what I meant and that it was worth the effort.

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