Ricotta gnocchi

When I was a kid, making pasta at home, including gnocchi, was completely normal. But with selection of foods at stores getting bigger and life rhythm getting faster, it all got lost.

Nowdays only a rare few make homemade pasta and that’s the reason we forgot how easy it really is and how healty and delicious homemade pasta is. No preservatives, artificial colors, made with homely and organic ingredients… But most of all simple and quick to make and it tastes amazing.

Today we made homemade gnocchi with homemade ricotta, that go wonderfully with a tomato and basil sauce. We used organic flour and eggs from the local farm and organic microfiltrated milk from Hofer, so they were made with the best, organic ingredients.

We didn’t have any ricotta, so we started with a liter of milk we took from the fridge and an hour later I was already putting the gnocchi in boiling water – for all of you who still doubt making gnocchi is fast and easy. If we had a premade ricotta ali used a store bought ricotta, we would have cooked gnocchi on our plates in 10 minutes.

You just put all the ingredients in a bowl, mix into a soft wet dough  then turn it out onto a floured surface and knead it for 3-5 minutes. If it’s really sticking to your hands, you add a little flour as you knead. 

You can wrap the dough at this stage and let it rest in the fridge for half an hour (you can actually make it hours in advance or use it straight away). You then divide the dough into 4 pieces, shape them into sausages and lightly flour them. You cut every sausage into smaller pieces to get gnocchi. Generously flour the gnocchi to prevent them from sticking together. If you like, you can press the gnocchi from the top with a fork to form little grooves, which will help hold even more sauce and with that more taste.

You actually spend the most time on making the sauce and during that time the dough can rest in the fridge. When the sauce is ready, you cook the gnocchi in boiling salted water for 3-4 minutes and then transfer them into the sauce with a slotted spoon. Lightly mix the gnocchi, put them on the plate, grate over some Parmesan cheese and you have a really tasty meal to treat yourself and your guests with.


Homemade ricotta gnocchi

Ingredients (for 3-4 portions)

  • 200g flour
  • 225g homemade ricotta (or store bought)
  • 3 egg yolks
  • 30g freshly grated Parmesan cheese
  • pinch of freshly grated nutmeg
  • 1/4 tsp salt
  • pinch of freshly grated black pepper


  1. Put all the ingredients in a bowl and mix into a soft, wet dough.
  2. Put the dough on a lightly floured surface and knead for 3-5  minutes.
  3. Then divide the dough into 4 pieces and shape them into a long, thin sausages.
  4. Flour the dough sausages and cut them into small pieces with a knife. Sausage thickness and gnocchi size is completely up to your likeness. We usually make sausages about 2 cm thick and then cut them into 1,5 cm pieces. This gives us a bite size gnocchi. But sometimes we make them bigger or smaller, depending on the sauce we’re using.
  5. Generously flour the gnocchi to prevent them from sticking together and then cook them in boiling salted water for 3-4 minutes. Use a slotted spoon to take them out of the water and transfer them directly into the sauce. They are wonderful with a simple tomate sauce with herbs and some grated Parmesan cheese on top.
  6. Gnocchi can easily be frozen and used later. Make sure they are well floured and put them in the freezer in a single layer. When they are fully frozen, you can transfer them into a bag or a container. Just cook them for about a minute longer if they are frozen.


Bon appetit!

Photography: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

Smokey Darja & Rok

Recipe: Jamie Oliver

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