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a served o ricotta gnocchi on a white plate with melted butter

Ricotta Gnocchi Recipe

A recipe for gnocchi using fresh ricotta.
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 6 serves
Calories 247kcal
Author Peter G


  • 350 g ricotta fresh, drained
  • ½ cup Parmigiano Reggiano cheese grated
  • 150 g plain flour
  • 2 eggs
  • ¼ tsp nutmeg
  • 1 pinch sea salt


  • Place the ricotta, Parmigiano, eggs, nutmeg and salt in a bowl and stir until everything is well combined
  • Add your flour tablespoon by tablespoon combining after each addition until you have a soft dough. The dough should be workable-not too soft and sticky and not too firm.
  • Knead the dough gently and form into a ball. Divide into 6 portions
  • Proceed to roll out each portion into a long rope shape-the rope should be about 2 cm thick
  • Using a floured knife, proceed to cut the rope into 2 cm portions (these will form our gnocchi). Place on a baking paper lined tray.
  • Cook the gnocchi in some salted boiling water-these are cooked when they float to the top
  • Top with your favourite sauce-I served mine with burnt butter, pepper and cheese


This sauce could easily be enhanced with some herbs-rosemary and the classic sage are good.


Serving: 1serve | Calories: 247kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 7g