Ricotta Gnocchi

Episode 86 - Ricotta Gnocchi


  • 1kg well drained Ricotta
  • 1 cup finely grated Pecorino
  • 1 Egg
  • 3 cups plain flour
  • Course black Pepper
  • Salt
  • 2 teaspoons Nutmeg


  1. Combine all ingredients in a bowl.
  2. Put dough onto a floured bench, knead lightly, adding flour as required till the dough is light to touch and no longer moist or sticky.
  3. Divide the dough into 4 parts. On a lightly floured board form each into a long like sausage about 2cm in diameter.
  4. Cut the sausages crosswise into pieces about 2cm long.
  5. Bring a large pan of water to boil. Add salt then drop the gnocchi in.
  6. When the gnocchi rise to the surface after 3-4 minutes, or to desired taste.
  7. Drain and serve with a tomato sauce or any other desired sauce.