Ricotta Cheese Gnocchi

Ricotta Cheese Gnocchi

Chef Jared Gierisch



Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1 gallon water

  • 15 oz. whole milk ricotta cheese

  • 3 ea. egg yolks (large eggs) 

  • 1 cup all-purpose flour (for recipe) 

  • ¼ tsp parmesan cheese (optional) 

  • ¾ tsp salt

  • ¼ tsp black pepper 

  • ¼ - ½ cup flour (for dusting and rolling gnocchi)

  • 1 cup favorite tomato sauce


  1. Put the water in a large pot and put on the stove to boil.

  2. While the water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Press down, this will dry the ricotta out.

  3. Scrape the dried ricotta into a bowl with a spatula. Add the egg yolks to the ricotta and stir briefly to combine.

  4. Add in the flour, parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing.  

  5. Shape the dough into a round disk with your hands and transfer it to a lightly-floured cutting board. 

  6. Using a floured knife, cut the dough into eight even “pie shaped” wedges. 

  7. Using your hands, gently roll out each wedge out into an even log, approximately ¾ of an inch wide.  

  8. Cut each log into individual bite-sized gnocchi squares about ¾-1 inch pieces.  

  9. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)

  10. Put the tomato sauce on the stove to heat up.

  11. Carefully drop the gnocchi into the boiling water to cook. Cook for about 30 seconds, when they are cooked they will then float.

  12. Drain the gnocchi, and toss with the heated sauce and serve.