Gnocchi Ricotta | How to make Gnocchi Ricotta

By Sanjula Thangkhiew  |  6th Jul 2015  |  
0.0 from 0 reviews Rate It!
  • Gnocchi Ricotta, How to make Gnocchi Ricotta
Gnocchi Ricottaby Sanjula Thangkhiew
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Homemade Pizza Sauce

About Gnocchi Ricotta Recipe

These are soft dough dumplings made from ricotta cheese enjoyed before meals in Italy.

Gnocchi Ricotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Gnocchi Ricotta has always been everyone's favourite. This recipe by Sanjula Thangkhiew is the perfect one to try at home for your family. The Gnocchi Ricotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Gnocchi Ricotta is few minutes and the time taken for cooking is 60 minutes. This is recipe of Gnocchi Ricotta is perfect to serve 4 people. Gnocchi Ricotta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Gnocchi Ricotta. So do try it next time and share your experience of cooking Gnocchi Ricotta by commenting on this page below!

Gnocchi Ricotta

Ingredients to make Gnocchi Ricotta

  • 1 1/2 cup Ricotta Cheese
  • 1 cup flour
  • 2 cups Marinara sauce
  • 1 egg
  • 1 egg yolk
  • 30g Parmesan Cheese grated
  • 1 tbs olive oil
  • 1 tbs Fresh parsley or Basil chopped
  • Salt and Ground pepper

How to make Gnocchi Ricotta

  1. Line a large plate with paper/ kitchen towel. Transfer ricotta directly to paper towels and spread with a rubber spatula.
  2. Place another layer of paper/kitchen towel and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
  3. Scrape ricotta into bowl and take 220g for use.
  4. Add flour, parmesan, egg, and egg yolk to bowl. Season with salt and pepper to make a dough and knead well
  5. Transfer dough to a floured work surface. Flatten into a 4-6 inch disk and cut into quarters using a bench scraper. .
  6. Roll one piece of the dough into a log about 6 inches long. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide.
  7. With a bench scraper, cut each log into 8 to 10 gnocchi.
  8. Transfer to a parchment-lined baking sheet dusted in semolina flour and lightly coat gnocchi. In case you want to freeze them then-Transfer baking sheet to freezer until gnocchi are completely frozen.
  9. Bring a large pot of salted water to a boil and cook gnocchii for 3 mins.Reserve 1/2 cup of cooking water.
  10. Heat sauce in a saucepan until hot but not simmering.
  11. Add gnocchi and 1/4 cup of cooking water to saucepan with sauce and bring to boil, stirring gently. Season to taste with salt and pepper
  12. Stir in a big drizzle of olive oil and a handful of chopped fresh herbs.
  13. Transfer into a serving bowl and sprinkle basil/parsley and cheese
  14. Serve hot

Reviews for Gnocchi Ricotta (0)