Gnocchi alla ricotta

Gnocchi alla ricotta

gnocchi are easier to make than you would think and actually quite fun! You can have them with tomato sauce or pesto but I prefer ricotta.

Lunch / Nuts free
Quantities: for 4
Preparation: 20 mn
Cooking: 40 mn


  • 1 kg of potatoes
  • 250 gr of flour
  • 2 eggs
  • 2 tbs of olive oil
  • Salt
  • Ricotta
  • Thym

Make it: 

  • Peel the potatoes and cook in boiling water for about 30 minutes. They must be well cooked.
  • Mash the potatoes in a large bowl, add the flour little by little while mixing. Add the eggs, olive oil and salt.
  • Knead to make an homogeneous dough and separate in 10 bals.
  • Roll the ball in a rope, about 2 cm in diameter. Cut the rope in small rectangles.
  • Using a fork, create ridges on the gnocchi and gently imprint your finger on the other side to give it its "gnocchi shape".
  • Put a large pan of water to boil. 
  • Put the gnocchi in the boiling water, 15 at a time to make sure they do not stick to each other. They are cooked when they come to the surface. Remove with a slotted spoon and drain well.
  • Place in a plate, add a generous spoon of ricotta, sprinkle with olive oil and thym.
  • Enjoy!