Ricotta gnocchi with gorgonzola pine nuts and soft herb sauce



500 gms ricotta

2 large eggs

40 gms pecorino grated

2 pinches nutmeg or mace

1 pinch cayenne

to taste seasoning

100 gms flour


25 gms butter

120 mls cream

125 gms gorgonzola

100 gms toasted pinenuts


Cooking method: Boiling

1. Place a large pot of water on the stove to boil.

2. Choose a well drained fresh ricotta from your reliable deli. The ricotta quality is important here.

3. Mix ricotta, eggs, pecorino, nutmeg, cayenne and seasoning in a large open bowl . . . gently but thoroughly.

4. Rain sifted flour over the top and incorporate.

5. You are looking for a loose dough. This does not need to be handled so don't expect it to be firm at all.

6. When your water is boiling vigorously add salt to the water. Have a strainer and a bowl of cold water with ice cubes in it near by.

7. Spoon the ricotta mix into a piping bag (no nozzle), twist so you can squeeze in one hand. Squeeze out the mixture directly over the boiling water. Nb . . Use the blunt side of a paring knife to cut off gnocchi portions (speedily) as they drop into the water.

8. This may work best in two or three batches.

9. Allow to cook for up to one minute after the gnocchi floats.

10. Scoop out, drain a little and plunge into cold water.


If the gnocchi is far too soft a little cold panada can be added. This is the first stage of choux pastry, before the egg is mixed (water and butter boiled and flour mixed in till firm).

Recipe Cuisine

  • Italian

Recipe Categories

  • Mains
  • Dinner