Gnocchi Di Ricotta

Gnocchi. Sounds so…….complicated. I’m sure you’ve had this at restaurants and  thought could never make it at home.  This recipe is a lighter version of gnocchi, made with creamy ricotta cheese. It takes much less time to make as there is no need to cook and mash potatoes before starting. It is a very soft dough and is best made with the piping technique you’ll read below.  The sauce is creamy and delicious with hints of citrus.  Literally cheese heaven.  Your welcome.

Gnocchi Di Ricotta


  • Gnocchi:
  • 8oz ricotta cheese
  • 1 ¼ cups flour
  • 3 tbs olive oil
  • 1 egg
  • Pinch salt
  • Garlic Parmesan Sauce:
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • ½ cup vegetable stock
  • ¼ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 2 tsp dry parsley
  • Pinch Salt
  • Pinch Pepper
  • Orange zest for garnish


  1. Beat the egg in a mixing bowl. Add in the remaining ingredients and mix until you have loose sticky dough.
  2. Oil a piping bag and put the dough inside. Refrigerate for ½ hour minimum. (this can be done a day in advance)
  3. Bring a pot of water to boil.
  4. Meanwhile, start to make the sauce. Heat olive oil on medium heat and add the garlic. Sauté until fragrant, around 1 ½ -2 min.
  5. Add vegetable stock and heavy cream and bring to a boil.
  6. Switch to med-low heat and add the Parmesan, slowly mixing so the sauce does not burn.
  7. Add parsley, salt and pepper.
  8. Reduce heat and simmer for around 3 min until the sauce is thick and creamy.
  9. Cut a ¾ cm hole in the piping bag and squeeze out the dough over the pot cutting, with a knife or kitchen scissors, every cm so you create perfect sized gnocchi.
  10. Once they rise to the top, drain and toss them in the sauce
  11. Garnish with orange zest



All photos by: Esti Photography

Recipes as appeared in AMI magazine.


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