Ricotta Gnocchi

Ricotta Gnocchi


  • 4 cups Wisconsin ricotta cheese
  • 4 eggs
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon lemon zest
  • 1 teaspoon black pepper
  • 5 cups all-purpose flour


  1. Bring large kettle of salted water to a simmer. Mix ricotta, eggs, nutmeg, salt, zest and pepper in large bowl.
  2. Add flour, stirring to make a wet dough.
  3. Working in batches, spoon teaspoon-size shaped gnocchi and poach in simmering water. Cook until gnocchi float, 3 to 4 minutes. Remove with slotted spoon.
  4. Serve immediately, or brown in butter if desired.
  5. Serve with sautéed spinach or your favorite bitter green.

Servings: 6

By Chef Jonathan Hunter

Recipe and photo used with permission from: Dairy Farmers of Wisconsin