Ricotta Gnocchi

Ricotta Gnocchi are just plain dumplings made with fresh ricotta cheese but without potatoes. They are a delicious and an easy alternative to the classic Potato Gnocchi recipe, but much faster to make!

How to Make It


In a large bowl, put the ricotta with the eggs and mix well until you get a cream.

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Add the grated Parmigiano cheese and a pinch of salt. Mix and finally add the flour a little at a time. Mix well until the mixture is compact but soft.


Transfer the mixture to a pastry board, dust with flour  and knead it for a minute to form a loaf then cut a piece of dough.


Make a long roll of dough as thick as a finger. Cut the roll every 2 cm (about 1 inch). Lightly dust the gnocchi with flour as you cut them.


Cook ricotta gnocchi in plenty of salted water. When the gnocchi come to the surface, they are cooked. So drain them with a slotted spoon.

or tomato sauce

Serve ricotta gnocchi topped with a butter, sage and parmigiano sauce.