Ricotta-Cheese Gnocchi Recipe

by Fabrizia, from the Anna Tasca Lanza Estate



During my stay at the cooking school hideaway Anna Tasca Lanza, in the Sicilian countryside, I learned how to make ricotta-cheese gnocchi together with the legendary host Fabrizia.




Serves 6

500 grams ricotta (for the ones we made there, we used the ricotta cheese I made myself that same morning with local cheese maker Filippo… and you can have the same experience, learn more here)

1 egg

2 tbsp grated parmesan cheese

30 grams all purpose (AP) flour

sifted Semolina flour for dusting




In a bowl, mix the ricotta, egg, Parmesan, and the AP flour with a fork. If the ricotta is too soft, add additional flour.

After mixing the ingredients, the consistency should be moist.

On your table, prepare some semolina flour and knead small portions of the mixture into pieces the size of your medium finger.

Cut them into pieces 3cm long and place them onto a kitchen towel-lined tray with additional semolina flour. Shake the tray occasionally with additional flour while finishing your gnocchi so they don’t get stuck to each other.

In a large pot of salted water, bring to a boil and gently place the gnocchi pieces into the pan.

They will be ready when floating to the surface of the water.

Carefully strain out of the water with a large slotted spoon.

Season as you like with tomato sauce or with melted butter and fresh sage leaves.

Serve right away while hot.




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