Ricotta Gnocchi

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I learnt these from Giacomo, one of my brother-in-laws. They are palest white, cloud-soft and delicate and need to be served the minute they are cooked. We normally have these with the tomato pesto, but they are also great with just butter, sage and parmesan.


  • 500 g(1 lb 2 oz) good-quality ricotta cheese
  • 2 tablespoons grated parmesan cheese
  • 100 g(3½ oz) plain (all-purpose) flour
  • 1 quantity tomato pesto, to serve
  • butter and grated parmesan cheese, to serve


If you are serving these with tomato pesto, make sure it is ready before you cook the gnocchi.

Bring a large pan of salted water to the boil. Mix together the ricotta, parmesan, flour and a pinch of salt in a large bowl. With lightly floured hands, roll out the dough into thin sausages (about 1.5 cm/5/8 inch thick). Try to avoid adding extra flour or your gnocchi will be tough. Cut with a sharp knife into little dumplings about 2 cm(¾ inch) long.

Drop the gnocchi into the boiling water and cook for about 45 seconds until they float to the surface. As they bob up, lift them out with a slotted spoon and put them into warmed serving bowls. If you need to, stir a couple of tablespoons of the cooking water through the pesto to give a good coating consistency, and spoon a dollop over each serve. Add a little butter and grated parmesan and serve at once.