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Easy Ricotta Gnocchi


This super-easy, super-delicious gnocchi is about as authentic as it gets. 

  • 1 - 475-500g tub of ricotta cheese (cow or goat milk)
  • 1/2 cup Parmesiano Regiano, finely grated
  • 1 egg, lightly beaten
  • 2 cups regular white flour, sifted

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Mix the egg and the ricotta until blended.  Add the parmesan to incorporate.  Slowly add the sifted flour but do not overwork the dough.  It should be soft and velvety and sticky but not glutinous.

Pinch small handfuls of dough and roll out on a 'lightly floured' surface to form a tube of about 3/4" in diameter, but whatever length.  Cut 1" or so lengths, then dent them gently with a floured fork, by pushing softyl down and toward you.  Do not squish the gnocchi, rather bruise them gently only enough to create little dents to catch whatever delicious sauce you choose.

Lay finished gnocchi on lightly floured or non-stick baking sheet and pop into the freezer to make for easy handling at the boiling stage.   When ready to use, drop frozen gnocchi into gently rolling salted water (generously salted until the water tastes like the sea).  After just a few moments, the gnocchi will rise to the surface, indicating that they are ready to use.   Drain and toss with a slip of extra virgin olive oil (or C@H OilEssenceTM garlic or basil garnishing oil) and top with your favourite sauce.

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C@H Kitchen