Ricotta Cheese Gnocchi


  • salt

  • 15oz ricotta cheese

  • 2 eggs, lightly beaten

  • 1 1/4 cups grated parmesan

  • 3/4-1 cup all-purpose flour

  • 3 tbsp unsalted butter

  • 10 sage leaves


  1. Bring a large pot of water to a boil with some salt.

  2. Combine the ricotta, eggs, and parmesan in a large bowl with some salt and pepper. Add about 1/2 cup flour and stir (add the flour until the mixture forms a sticky dough).

  3. Scoop up a spoonful using teaspoons and boil to hold shape. Make sure to test one first to see if it holds. If not, add a bit more flour to the mixture to thicken. Once the batter shows it will hold form, continue boiling the rest of the batter in small balls, making sure not to overcrowd the pot.

  4. Put butter in a large skillet over medium heat. Once melted and it turns a light brown color, add the sage.

  5. Once the gnocchi's rise to the surface, remove with a slotted spoon. When all of the gnocchi's are done, toss with infused butter, season to taste and serve immediately. Enjoy!

13 views0 comments

Recent Posts

See All

Ingredients: 1/2 lb spaghetti 1 tbsp salted butter 2-3 slices bacon (beef, turkey or plant-based bacon) 1 tbsp yellow onion or small shallot, minced 1 tbsp garlic, minced 1-2 baby portobello or shiita

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Prep time: 35 min Cook time: 20 min Servings: 4 Ingredients: 1 block extra firm tofu, pressed (can also use Seitan, cauliflower) 1/2 cup potato or cornstarch 1 tsp kosher salt 1/2 tsp ground pepper SA