Nana's Ricotta Gnocchi

READY IN: 35mins
Top Review by Missy Wombat

This is an excellent simple gnocchi recipe. The proportions are spot on and it mixes well. I made this using a homemade ricotta [#47259] and it went very well served with a pesto recipe also from this site. I didn't drain the ricotta when I made it for the full 30 minutes as the curd had beautifully separated out and it wasn't overly moist at all. Thanks for a yummy gnocchi recipe Dee!

Ingredients Nutrition


  1. Combine flour, salt and ricotta; mix thoroughly.
  2. Knead dough on lightly floured board until dough is smooth.
  3. Set dough aside on corned of floured board.
  4. Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long.
  5. Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
  6. Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
  7. After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
  8. Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
  9. When they rise to the surface, remove them from the pot with a strainer.
  10. Place in a heated bowl.
  11. Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.

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