Ricotta Gnocchi Recipe (serves 6)


  • 750 g ricotta
  • 3/4 cup reggiano parmigiano
  • 1 1/2 cup plain flour
  • 2 tsp salt
  • 2 egg yolks


  1. Combine all ingredients, except ¾ cup of the flour, in a large bowl. Mix together by hand until it forms a ball.
  2. Place dough on a board or benchtop sprinkled with the extra flour and lightly knead until no longer sticky. Do not over-knead.
  3. Break into handful portions and roll into sausage shapes. Cut into 1.5 cm pieces. Press with a fork if desired.
  4. Spread onto a tray sprinkled with flour and refrigerate 15-30 minutes.
  5. In the meantime, boil a large pot of water.
  6. Cook gnocchi in boiling water and remove as soon as they float to the top.
  7. Serve with sauce of choice.
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