Ricotta gnocchi gratin with parsley butter

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

By Alice Hart

Published 2018

  • About

These light and fluffy little parcels don’t have to be baked – you could serve them straight away with the melted herb butter or perhaps the gorgonzola sauce. It’s very important to drain the ricotta thoroughly, so try to do this the day before you need it. Serve with a simple green salad.


  • 450 g (1 lb) ricotta cheese
  • 2 eggs, beaten
  • 15


Line a colander with muslin and lay the ricotta in it. Set over a bowl, cover and leave to drain for 8–24 hours. Alternatively, put the ricotta in a square of muslin and gather it into a ball. Squeeze firmly to force the water out. Place the cheese in a colander and weigh it down with a plate and a couple of unopened tins. Set aside for 20 minutes, then wring out before you unwrap it.