Ricotta Gnocchi

This Gnocchi is Gluten Free, with the ricotta cheese providing a moist texture.

Gnocchi is very simple to make, although it does take a little time particularly when you are unfamiliar with the process and the texture required. (Below are some simple tips to help you make your first batch of Gluten Free gnocchi). I recommend that initially you prepare it in advance and freeze it for later use.

There are numerous variations for Gluten Free Gnocchi and, while ricotta cheese is not an essential ingredient, its inclusion makes the Gnocchi soft and light. The quantities listed below are dependant on the quality and features of ricotta and flour. Buy the best quality ricotta, firm and fresh. If you are using a commercial product that is moist strain it in a cloth to remove excess water (see directions below). The absorption properties of flour will vary according to both the climate and your choice of flour type. Adjust the quantity, adding a little more or less flour to obtain a soft firm dough.

Ricotta cheese is high protein, thereby making this Gnocchi a nutritious meal when topped with a light vegetable sauce — traditionally tomato and basil. For a strong cheese flavour add Parmesan to the dough and/or on top of the sauce. Alternatively, a little blue cheese will also give the Gnocchi a stronger flavour.

Diets for which Ricotta Gnocchi is suitable:

Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.


Preparation: 30-45 mins | Cook: 3 mins (for each batch)| Serves: 3 (as a small meal with salad)
500 gm (1 lb) ricotta cheese
2 eggs, lightly beaten
1 cup freshly grated Parmesan (optional)*
120 gm (3/4 cup) potato flour (alternative flours)**
60 gm (1/2 cup) tapioca flour (cassava flour)**
1/2 tsp freshly ground black pepper
1/4 tsp salt


COMBINE the ricotta, eggs and, if adding, Parmesan cheese and beat to a smooth consistency.
SIFT the flours and mix to blend.
ADD 3/4 of the flour mix, salt and pepper to the ricotta cheese and mix to create a sticky dough.
ADD the remaining flour, as required, to give a dough that holds together and is not sticky when you pinch off a small piece and shape it into a ball. When first cooking Gnocchi test a piece to ensure the quantity of flour is adequate and the dough does not fall apart when boiled.
BOIL a saucepan of water.
SCOOP a teaspoon of dough, shape it into a ball and pinch half to slightly flatten. Drop it into the gently boiling, salted water. It should sink and then float back to the surface in approximately 2 minutes. It should be firm; however, if it starts to fall apart in the saucepan or is too soft when eaten, add more flour to the dough. After adding more flour repeat this process to again check the texture. (Also check that the seasoning is to your taste.)
SHAPE the Gnocchi as instructed above.
COOK or FREEZE the Gnocchi.

COOK in 2-3 batches.
BRING the salted water to a gentle boil and add the Gnocchi. The quantity you add will depend on the size of your pan. (The Gnocchi should remain in individual pieces not form a large clump in the bottom of the pan.) When the Gnocchi floats to the surface scoop it into a bowl and keep warm until all the Gnocchi is cooked.

FREEZE the Gnocchi for later use.
LAY it on a tray so the pieces are separated.
FREEZE for approximately 2 hours and then put the Gnocchi pieces in an airtight freezer bag. The Gnocchi can be frozen for up to 4 weeks.
COOK the Gnocchi from frozen; it will take approximately 3 minutes to float to the surface.


– As a starter or light meal.
– Top withvegetable sauce and serve in individual bowls or one large dish.
– WithTomato and Basil Sauce,Pepper Sauce, Pesto or other favourite pasta sauce.


* The addition of cheese is not essential. Instead of Parmesan cheese try another flavoursome cheese eg 60 gm/2 oz blue cheese.
** Replace potato and tapioca flour with: commercial Gluten Free flour mix (with no xanthan gum added); cornflour; or your own Gluten Free flour mix eg cornflour and buckwheat flour.

Other Recipes with Ricotta Cheese

Ricotta Pancakes
Ricotta Bake
Marmalade d’Oignon Rouge

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