Gnocchi is so much tastier when you make it yourself! 


  • 1 large egg

  • 50g parmesan cheese

  • ½ tsp salt

  • 500g ricotta

  • polenta/semolina for dusting

  • 100g 00 flour


  • 1.

    Line a bowl with several layers of kitchen paper and spoon ricotta into the bowl. Let drain for at least 30 mins or overnight in fridge

  • 2.

    MIx egg, parmesan and salt together and then mix in the ricotta.

  • 3.

    Pour the flour over the ricotta mixture and any “colour ingredient” at this stage and gently stir until all incorporated.

  • 4.

    Dust the work surface with flour and roll a small amount of dough into sausage shapes - the smaller the better.

  • 5.

    Cut the dough into small even squares approx 1 cm.

  • 6.

    Sprinkle some polenta onto trays and place gnocchi onto them. Try not to overcrowd the trays so they don’t stick together.

  • 7.

    Cook gnocchi in a large pot of salted water until they float to the surface, about 2-3 mins depending on the size of them.

  • Colour Ingredients:

  • 1.

    Pink = 1 tbsp Beetroot powder

  • 2.

    Green = 1 tbsp kale crumbs

  • 3.

    Yellow = 1 sachet of saffron (0,150g)

  • 4.

    Black = 1 packet Squid Ink

  • 5.

    Orange = 1 tbsp Tomato puree

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