Not only potato gnocchi but also ricotta gnocchi, soft and delicate. We have used durum wheat semolina flour instead of the classic white wheat flour. You can then give them the classic shape made with the special tool called Riga gnocchi or with the prongs of a fork, or simply cut them into chunks as we did.

Pay attention to the amount of flour in the Gnocchi, don’t add too much flour to the dough even if it feels mushy or sticky because the risk of the Gnocchi becoming hard once cooked is quite high.
Try this instead: take the dough and place it on another lightly floured work surface and knead it again until it achieves a slightly firmer consistency, and without addition of more flour to the dough.

Serves 4, Preparation approx. 20 mins, Cooking less than 2 mins

  • 500 g cow’s milk ricotta
  • 2 tbsp. grated Parmigiano cheese
  • 350 g. Semolina’s flour
  • 1 egg
  • 1 teaspoon fine salt


In a bowl crush the ricotta with a fork, then add the egg, grated Parmigiano, the teaspoon of salt and mix well until creamy.

Now add the flour a few at a time and mix in the mean time.

Tip everything onto a lightly floured work surface and start kneading the mixture with your hands until it shapes into a dough ball.

Split the dough ball into two portions and then into two others. Roll them out to form long strands no thicker than 1 cm, then cut them with a knife to approximately the same size. Ready.

How to cook Gnocchi?

To cook Gnocchi you simply plunge them into salted boiling water, they will gradually rise to the surface usually in less than 2 mins. Do not drain them as you would do with pasta, just scoop them out with a thick-mesh spoon and then put them in the pan with the sauce of your choice.

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