To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Cracked Pepper Restaurant has put together a mouth watering Ricotta Gnocchi (Gluten free) that you can make at home OR come and try during the Wine and Food Month festivities which commence on June 1, 2013!


  • 410gms fresh ricotta cheese, well drained over night

  • 2 eggs, beaten

  • 105gms grated Grana Parmesan

  • Pinch salt

  • 85gms potato flour, plus more for rolling

  • Chopped parsley

  • Fresh Tomato Sauce

  • 6 eschalots, peeled & finely diced

  • 1clove of garlic, peeled & crushed

  • 4 medium truss tomatoes, peeled, seeded & diced

  • Chopped parsley

  • Olive oil

  • White wine

  • Salt & pepper

  • Sugar

  • Butter

  • Shaved Pecorino

  • Extra virgin olive oil


  • 1.

    Combine ingredients then gently form small pillows, rolling in extra flour.

  • 2.

    Before rolling all the mixture, bring a small pot of water to a rolling boil & drop a test piece of the mix in till it floats, to check seasoning & that the mix will hold together. Adjust if required. Place pillows on a flour-dusted tray & freeze till needed. This quantity will provide enough gnocchi for 4 main course servings.

  • 3.

    The duck ragu featured during June is quite complicated & time consuming to prepare. However, for a very simple & easy meal, the following fresh tomato sauce is delicious over the gnocchi.

  • Fresh Tomato Sauce:

  • 1.

    Gently sauté the eschalot dice & garlic until clear. Add the tomato dice & season with salt & pepper. Add a good splash of wine & simmer gently for approximately 15 minutes. Taste & add a little sugar if too acidic & adjust seasoning if needed.

  • 2.

    Bring a generous pot of water to the boil & slowly add the gnocchi (approximately ten at a time), allowing the water to return to the boil between additions & stirring to create a ‘whirlpool’.

  • 3.

    Add a couple of knobs of butter & parsley to the simmering sauce & add gnocchi as they float. Serve in warm bowls, drizzle with good extra virgin olive oil & scatter with shaved Pecorino. Enjoy with a salad & a glass of good Hunter Shiraz.


For more information on the event, please visit:

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings