Ricotta Gnocchi

5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 27 kcal



  • 250 g Ricotta
  • 35 g Grana Padano
  • 1 piece Egg yolk
  • 80 g Wheat flour
  • 0,5 Tablespoon (level) Ground turmeric spice
  • 1 Teaspoon (level) Rock salt
  • Black pepper from the mill
  • A little butter and olive oil for the pan

Side dishes

  • Green beans
  • Boletus
  • Oil, some butter
  • 1 piece Charlotte
  • Game spices, salt, pepper
  • Grana Padano


  • First prepare the side dishes, put the beans in a little olive oil and salt in a pan and cook until al dente, set aside. I used frozen ones. Fry the mushrooms well, then add the onions and season with salt and pepper and set aside.
  • For the gnocchi, bring a saucepan of water to a boil. Prepare a pan with a little olive oil and butter and a sieve to drain.
  • Put the following in a bowl: ricotta, freshly grated Grana Padano, turmeric, egg yolk, salt, pepper, flour. Knead it into a mass with your hands, it can still have a slightly sticky consistency.
  • Dust the work surface with flour. Halve the dough and form 2 rolls about 30 cm each. Then cut into pieces about 2 cm wide. Turn the gnocchi over and use a fork to make a pattern on the cut surface, on both sides. Put the gnocchi in portions in salted, boiling water. When they rise to the surface, remove them with a ladle and allow to drain. Then cook the next.
  • Heat the prepared pan and toss the gnocchi in it. Add the beans to the other pan with the mushrooms and heat them too.
  • When serving, add pepper and some grated cheese.
  • The gnocchi look nice yellow from the turmeric. I want to use more turmeric in the kitchen as it is a very healthy condiment, either as a powder or fresh. Turmeric is better absorbed by the body in conjunction with black pepper. You should not consume more than 1 heaped teaspoon of ground turmeric or 5 grams of fresh turmeric a day.


Serving: 100gCalories: 27kcalCarbohydrates: 4.4gProtein: 0.6gFat: 0.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Surf and Turf with Mushrooms

Thai Spare Ribs with Corn and Vegetables