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Ricotta Gnocchi


  • Gnocchi

  • 100 g flour, more for sprinkling as you roll out gnocchi

  • 500g ricotta, drained

  • 1 egg

  • ½ teaspoon nutmeg

  • 1 cup grana padano cheese, grated

  • pinch of salt

  • Sauce

  • 1 cup of cream

  • tablespoon butter

  • small amount of gorgonzola, to your taste

  • 2-3 leaves of sage

  • grated orange rind


  • 1.

    Pass the ricotta through a Moulin into a bowl.

  • 2.

    Add all the ingredients for the gnocchi and gently mix together.

  • 3.

    Reverse onto a floured surface.

  • 4.

    Remove a piece and roll out with your fingers to 1cm thickness and 1 ½ centimeters in length.

  • 5.

    Whilst you are doing this bring a small saucepan of water to the boil and test your gnocchi to see that they don’t disintegrate when cooked or fray around the edges too much.

  • 6.

    If so, add more flour.

  • 7.

    Proceed to roll them all out and place them on a floured tray as you go.

  • 8.

    This gnocchi can be used fresh or can be frozen.

  • 9.

    Melt all the sauce ingredients in a saucepan.

  • 10.

    In the meantime, cook the gnocchi in plenty of salted water and as they come to the surface scoop them out with a perforated utensil and place them in the sauce.

  • 11.

    Cook together for a minute or so and top with grated orange rind.

  • 12.


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Posted by Diana8Report
amazing taste; however served with lightly seared lamb cutlets and asparagus it becomes paradise!