Ricotta Gnocchi


  • 1kg well drained Ricotta 
  • 1 cup finely grated Pecorino 
  • 1 Egg 
  • 3 cups plain flour 
  • Course black Pepper 
  • Salt 
  • 2 teaspoons Nutmeg



  1. Combine all ingredients in a bowl. 
  2. Put dough onto a floured bench, knead lightly, adding flour as required till the dough is light to touch and no longer moist or sticky. 
  3. Divide the dough into 4 parts. On a lightly floured board form each into a long like sausage about 2cm in diameter. 
  4. Cut the sausages crosswise into pieces about 2cm long. 
  5. Bring a large pan of water to boil. Add salt then drop the gnocchi in. 
  6. When the gnocchi rise to the surface after 3-4 minutes, or to desired taste. 
  7. Drain and serve with a tomato sauce or any other desired sauce. 

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