by Lisa on August 20, 2011

For me, gnocchi always seems like a dish that is way to involved to make, particularly when one can pick up passable store-made gnocchi to whip up for dinner.  This recipe, however, changed all that.  I found this recipe on, and clearly as it’s something a busy mom can make during precious naptime, I figured I who have no kids could make it easily enough.  Plus, it made my 30-while-30 list so really I had no way around this one.  Let me tell you even though it’s one of the easiest recipes I’ve made these gnocchi tasted like something out of a fine Italian restaurant.  I sauteed the gnocchi in olive oil and served with a nice marinara sauce that I whipped up in a pinch as I had run out of jarred sauce.  It was a hit in my household, and I highly recommend giving it a whirl.

Ricotta Gnocchi 


  • 2 cups ricotta cheese
  • 3 tablespoons parmesan cheese
  • 1 cup flour, plus more for dusting hands and working surface
  • Pinch of salt

Combine cheeses and flour into a large bowl – the mixture will seem dry at first, but keep on mixing the ingredients until well combined and it forms a dough.  Dust your hands and countertop.  Roll a handful of dough into a long tube, about 1/2 inch wide.  Cut the gnocchi at 3/4-1 inch intervals.  Lay in an individual layer and refrigerate until cooking time.  To cook – bring a large pot of salted water to a boil, and immerse the gnoochi in the water for 3-4 minutes, or until they float.  I followed this with a quick saute in olive oil to lightly brown the outside of the gnocchi.

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