Friday, December 4, 2020

Ricotta Gnocchi from Vicki Delany

I love ricotta and I love gnocchi.  So this for me is a winning combination.  The gnocchi is extremely easy to make and it freezes very well before being boiled.  Here’s the basic recipe for the gnocchi which you can use with your favourite sauce, but in a couple of weeks I’ll share with you the mushroom sauce I love to serve it with.

Ricotta Gnocchi

I cup ricotta cheese

1 egg

¼ cup grated Parmesan cheese

¾ cup all purpose flour

¼ tsp nutmeg


Combine all ingredients into a smooth dough

Shape the dough into a ball and wrap in plastic wrap, refrigerate for at least one hour

Unwrap the dough and cut in half

Form each half into a rope, rolling on a floured work surface.  Make each row about 1 inch round

Cut into ½ inch pieces.  Make a small indentation in the center of each piece with a floured thumb.

FREEZING TIP.  At this point the gnocchi can be frozen. Put the cut pieces into the freezer laid out on floured baking sheets, and when frozen drop into plastic freezer bags

To Cook: Bring pot of salted water to the boil.  Drop pieces of gnocchi into the boiling water and cook for about3 minutes.  Scoop out of water with a slotted spoon. Drain off excess water and serve with your sauce of choice

Perfect for the season: Dying in a Winter Wonderland, the fifth Year Round Christmas mystery by Vicki Delany.



  1. I'm mad for gnocchi--definitely going to try this!

  2. When I think about gnocchi, I'm intimidated. Then I see this recipe and see it's really no big deal! Thanks.

    The cooking time you give--is that for frozen or unfrozen?

  3. Last time I made gnocchi was years ago and included potatoes, using tines of a fork, and it was fussy and time consuming. This recipe seems easy peasy, so will give it a whirl soon!Thanks.