Ricotta gnocchi

Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi.
Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi. Photo: Marina Oliphant

These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta. When I'm short on time, this ricotta gnocchi is perfect. They're delicate, soft pillows that melt in your mouth and are unbelievably easy to make. A simple sauce from three ingredients and dinner's done.


500g fresh ricotta

2/3 cup grated parmesan cheese, plus a little extra to serve

2 large eggs, beaten

1 tsp salt

1 cup plain flour, plus extra if required

1 tbsp olive oil

2 garlic cloves, finely chopped

2 punnets cherry tomatoes, quartered

1/2 cup basil leaves, torn


Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork.

Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.

To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes.

To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.