Ricotta Gnocchi
Gnocchi di ricotta
Soft ricotta gnocchi bound with egg, 00 flour and Parmigiano.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Ricotta gnocchi are faster than potato gnocchi but just as dependent on moisture control. Drain the ricotta properly before measuring the dough ingredients.
1 medium batch · Preparation 25 min · Draining ricotta 2 hr
Ingredients
Dough
- Cow's milk ricotta, well drained500 g
- Medium whole eggs2
- Italian 00 flour200 g
- Parmigiano Reggiano, finely grated120 g
Method
Drain the ricotta until no free whey collects around it, then pass or beat it smooth.
Mix in the eggs and Parmigiano, then fold in the flour just until a soft dough forms.
Flour the bench lightly, roll the dough into ropes and cut into small even pillows.
Test-cook one. It should hold together while remaining tender. If necessary, fold a very small amount of extra flour into the remaining dough.
Cook gently in salted water and lift the gnocchi as they float.
Chef’s notes
- The published flour quantity assumes properly drained ricotta. Wet ricotta can absorb far more flour and produce heavy gnocchi.
Allergens and diet
Milk. Eggs. Gluten.
Last refined · October 2026