Potato and Ricotta Gnocchi

I was never too sure about gnocchi but I have been converted by this recipe. Potato and ricotta combine here to make a light fluffy dumpling perfumed with nutmeg and then fried in lots of butter till they are browned and slightly crispy.  Use them in all sorts of dishes but particularly in the Baked Mushroom and Spinach Gnocchi on this  site


  • 600g medium floury potatoes unpeeled (Maris piper, Albert Rooster etc)
  • 500g soft ricotta cheese
  • 50g Parmesan, grated
  • 2 eggs beaten
  • 1/4 tsp grated nutmeg
  • 130g flour (I used spelt for preference) plus extra for dusting
  • Salt and Pepper


  1. Boil the potatoes in salted water for 15-20 mins until tender
  2. Cool the potatoes a little before scraping off skins with a small knife and putting through a potato ricer
  3. Place 2 pieces of kitchen roll on plate   Put the ricotta on top of the roll
  4. Put another 2 pieces of kitchen roll on top and press down firmly with the palms of your hand to remove moisture using fresh kitchen roll if needed.
  5. Add ricotta, Parmesan, beaten eggs and nutmeg and combine
  6. With a light hand mix in flour and seasoning gently so mix doesn’t become tough.  You are aiming for a mouldable dough (add more flour if necessary but try to keep it to a minimum)
  7. Divide mixture into six and on a floured surface shape into rolls of 2.5 cm diameter. Cut into pieces of about 2cms.
  8. Using the prongs of a fork press down on the gnocchi to form lines on one side.
  9. Place gnocchi in fridge whilst bringing a large saucepan of salted water to boil
  10. Turn water down to a simmer and add half the gnocchi
  11. When gnocchi rise to the surface they are ready to scoop out with slotted spoon and put onto an oiled tray ready for whatever recipe you are using them for.  Repeat with remaining gnocchi
  12. They will keep for a couple of days covered in fridge otherwise open freeze them on tray and bag them up when frozen


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