Mama’s Gnocchi

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(With thanks to Stephen Colella)

Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 minute, approximately, for each batch
Yield: 170 gnocchi (about 6-8 servings)


  • 16 ozs. fresh ricotta (try our Homemade Ricotta with Herbs & Olive Oil recipe, or use your favorite)
  • 1 egg
  • 3 ozs. Pecorino Romano, finely grated
  • ¼ tsp. grated nutmeg
  • ½ tsp. sea salt
  • ½ tsp. black pepper, freshly ground
  • All purpose flour


  1. In a large bowl, gently blend ricotta, egg, cheese, and seasonings with a wooden spoon and then fold in flour, little by little, until a dough forms, approximately ⅔ cup. Let the dough rest about 20 minutes and then get to work.
  2. Roll the gnocchi off a fork. The fork’s impression provides the characteristic ridges in which the sauce can cling. A gnocchi board is another option.
  3. Bring a large pot of water to a boil and stir in a generous handful of salt. Add gnocchi, stir gently. When the little dumplings rise to the surface, about a minute, they are done.
  4. Remove gnocchi with a slotted spoon and plate immediately. Serve with your favorite marinara sauce and freshly grated Romano cheese. Enjoy!

Serving Suggestions

  • Drizzle with your favorite Gustare extra virgin olive oil varietal and sprinkle with a combination of chopped, fresh parsley, thyme, squeeze of lemon, and grated Parmigiano
  • Drizzle with Gustare Roasted French Walnut Oil, chopped fresh chives and a few chopped, roasted walnuts