Ricotta Gnocchi

I am a huge fan of any foods that I can describe as “pillowy” so naturally I have perfected (not really) ricotta gnocchi. Potato gnocchi take a long time to make and these are just as flavorful and delish so you better believe I make them often. Another great comfort food, this is a great side dish to any meal and perfect for vegetarians.




-1 container of ricotta cheese (12 oz)

-1 T Olive Oil

-1 Egg

-2 c of all-purpose flour

-1/2 t of s&p

-Minced Fresh Herbs (Parsley, Chives, Oregano)


  1. Combine all ingredients except the flour. Start adding the flour (only a total of 1 ¾ C of it), ¼ C at a time, until its completely combined. The dough should be sticky. Start boiling a large pot of water.
  2. Place your dough onto a flour surface and combine the last ¼ C of flour into dough until it is no longer sticky.
  3. Divide dough into 4 sections and roll each section into a 1 inch rope. Cut the ropes into 1 inch sections then roll the sectioned pieces on a fork for some texture.
  4. Once the water is boiling rapidly, start dropping your gnocchi into the pot. Once all the gnocchi pieces are floating in the water, let boil for another 30 sec then strain in a colander. Top with your favorite sauce and enjoy!

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