Ricotta Gnocchi

Preparation info
  • Serves


    • Difficulty


Appears in
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


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