Homemade Ricotta Gnocchi



  • 32 oz. GalbaniĀ® Ricotta Cheese
  • 1/4 cup GalbaniĀ® Grated Parmesan Cheese
  • 2 eggs
  • 3 1/4 cups all-purpose flour – set aside 1/4 cup to coat surface to prepare the gnocchi
  • 1 1/2 oz. olive oil
  • 1 tsp. kosher salt
  • 1 – 24 oz. jar of tomato sauce
  • Fork or gnocchi roller board


  • Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
  • Remove and shape into a ball on a floured surface and cut into sections.
  • Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1inch pieces.
  • Using a fork or gnocchi board, roll each piece to make the ridges.
  • Refrigerate until ready to cook for up to 3 hours or freeze for later use.
  • In a sauce pan, heat up tomato sauce. In another pan, cook gnocchi in boiling water for about 2 minutes, drain, add the sauce and stir.
  • Serve and top with grated parmesan cheese.