Ricotta Gnocchi

You can watch the video here.

As an Italian pasta is a huge part of our lives. From Penne to Spaghetti, Lasagna to Cannelloni we like it all! I have always loved the traditional Potato Gnocchi served with any sauce you have, but I decided I'd try and work out a Ricotta Gnocchi Recipe. After many trials I have finally perfected my recipe & now you can enjoy it too!


800g Plain Flour
1kg Ricotta
400g Pecorino
300g Parmigiano Reggiano
2 Eggs
Salt & Pepper


Add Ricotta, Pecorino and Parmigiano Reggiano to a large bowl & break it up with a wooden spoon.
Whisk the eggs in a bowl and then add it to your cheese mixture.
Add a sprinkle of Salt & Cracked Pepper
Slowly add your flour to the mixture, one cup at a time until it starts to form a soft dough.
Once formed turn out onto a floured board or bench top & knead until smooth, adding more flour as needed. It's okay not to use the whole 800g of flour.
You should reach a soft but smooth consistency that holds its shape when rolled into small logs.
Take a section of your dough & roll it out into a log, approximately 2cm thick. Flatten the log to form a rectangle & cut your Gnocchi into small rectangular pillows. Place the Gnocchi on a lined tray 1/2 a centimeter apart. Continue until you have used all your dough.
Your Gnocchi is now ready to be cooked in salted boiling water if you plan on serving them immediately.
If not, put the trays of Gnocchi into the freezer for 1 hour, then remove & portion into freezer bags or snap lock bags. These freeze so well & are easy to cook from frozen.
Serve with your choice of pasta sauce.

Enjoy! xxx