My Nonni's
Mangia, ricord. (By eating I remember)
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Tuscan TipsLearn Italian

My Nonni's Ricotta Gnocchi

*Serves 6


  • 1 ½ pounds fresh ricotta cheese or 3 cups packaged whole-milk ricotta
  • cheese
  • 1 teaspoon sea salt
  • 2 large eggs
  • ¼ teaspoon baking powder
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ½ teaspoon white pepper
  • ¼ teaspoon nutmeg (preferably freshly grated)
  • 1 ½ cups all-purpose flour, or as needed, plus more for forming the gnocchi
  • 24 ounces of My Nonni’s Italian Meat Sauce (2 pouches)
  • Parmesan cheese for garnish

Cooking Instructions

  • Place the ricotta in a fine sieve over a bowl. Cover with a plastic wrap and refrigerate for at least 8 hours or overnight. Discard liquid in the bottom of the bowl.
  • Bring 6 quarts of salted water to a boil in large pot over high heat.
  • In a medium-size bowl, pour in the drained ricotta.
  • In a separate bowl, beat the eggs and 1 teaspoon salt until foamy.
  • Stir the eggs, cheese, pepper and nutmeg into the ricotta with a wooden spoon until thoroughly blended.
  • Gradually add as much of the flour as necessary to form a soft and sticky dough. Ricotta-gnocchi dough is soft and sticky – work it as little as possible.
  • Divide the dough into six equal pieces.
  • Roll one of the dough pieces out with a back-and-forth movement till you form a rope about 1-inch wide.
  • Flour your hands, the work surface, and the dough lightly, as necessary to prevent the dough from sticking.
  • Cut the dough into 1-inch pieces.
  • Use a fork to gently roll the pieces of gnocchi.
  • Place on a baking sheet dusted with flour or with a floured kitchen towel and continue forming gnocchi from the remaining dough.
  • At this point, the gnocchi must be cooked immediately or frozen.

    *To freeze, place baking sheets in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer 4 – 6 weeks.

  • Pour My Nonni’s Italian Meat Sauce into a large sauté pan and bring to a boil over medium-high heat and then reduce heat to low and keep sauce at a low simmer.
  • Gently slip as many of the gnocchi at a time as will float freely in the pot of boiling water, stirring gently with a wooden spoon as you do.
  • Cook, stirring occasionally, until they float to the top and are tender, about 7 minutes.
  • Scoop them out with a wire skimmer and drain, and then add them directly to the meat sauce.
  • Cook remaining gnocchi, if necessary.
  • Stir cooked gnocchis in sauce and heat for about 1 minute and serve hot.
  • Garnish with freshly grated parmesan cheese.

To cook frozen gnocchi:

  • Frozen gnocchi must be cooked directly from the freezer.
  • Cook as described above, sauce and serve as mentioned above.

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From Tuscany with love