Easy to prepare, these soft and delicate ricotta gnocchi go well with any sauce.

Just be careful with the amount of flour, not necessary adding too much flour to the dough even if it feels sticky, otherwise gnocchi will become as hard as stones once cooked.


Serves 4, Preparation approx. 30 mins, Cooking less than 2 mins

  • 500 g cow’s milk ricotta
  • 250 g. plain flour, sieved
  • 1 egg
  • 1 teaspoon fine salt


In a bowl, mash the ricotta cheese with a fork, add the egg, a teaspoon of salt and mix until creamy.

Add the flour a little at a time, stirring with a wooden spoon.

Transfer to a lightly floured work surface and start kneading the mixture with your hands until it forms a ball of dough.

Split the dough into two portions and then into two more. Form long strands no more than 1 cm thick and cut them into pieces with a knife to form dumplings. Ready to be dipped in water and seasoned as you like.




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