Gnocchi made with ricotta rather than potato is also known as gnudi. These pillowy little dumplings go wonderfully with our Kale Pesto or most other pasta sauces. Serve them as a side dish or a luxurious vegetarian entrée.

Yield: Serves 8.



  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 1/3 cups all-purpose flour, divided


  1. Stir together ricotta cheese, Parmesan cheese, eggs, salt and pepper in a bowl until blended.
  2. Stir in 1 cup flour until dough comes together; gradually stir in remaining 1/3 cup flour, 1 tbsp at a time, if dough is too sticky.
  3. Turn dough out onto a well-floured surface. Knead dough for 3 minutes.
  4. Dust dough with flour and divide dough into four pieces. On a lightly floured surface, roll each piece into a rope 1/2 inch in diameter. Cut each rope into 1/2 inch pieces.
  5. Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once gnocchi are frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
  6. Cook gnocchi in batches in boiling salted water until gnocchi float to surface and are tender, about 1 - 2 minutes if fresh and 3 - 4 minutes if frozen.
  7. Remove gnocchi with a slotted spoon and transfer to a serving dish.
  8. Serve immediately with a sauce.
Nutritional analysis per serving:

165 calories, 6.5 g fat, 8.8 g protein, 17.1 g carbohydrate, 0.6 g fibre, 154 mg sodium