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Ricotta Gnocchi

Prep Time:1 Hours
Cook Time:30 Minutes

Nutritional Information

Goes great with wild boar ragu.


  • 3 lbs. russet potatoes , cooked until soft, then cooled (see note below)
  • 24 ounces fresh whole-milk ricotta (about 3 cups)
  • 1 lb. Grana Padano cheese, finely grated
  • 3 3/4 cups all-purpose flour or Tipo 00 flour
  • 12 fresh sage leaves, finely chopped (about 2 tablespoons)
  • 1 tablespoon salt
  • 1 teaspoon ground white pepper


  • 1. Coarsely grate the cooked potatoes through the large holes of a box grater. (You will have about 6 cups.)
  • 2. Combine the grated potato, ricotta, half the Grana Padano cheese, the flour, sage, salt, and pepper in a large mixing bowl. Mix by hand until large, moist lumps form and no dry flour remains, about 7 minutes.
  • 3. Turn the mixture onto a clean work surface and gently knead until it becomes uniformly moist and doesn’t crack open while being pressed on, about 4 minutes. Form into a ball.
  • 4. Bring a large pot of salted water to a boil.
  • 5. Divide the dough into 12 pieces about 6 ounces each. Roll each piece into a long cigar shape about 21 inches long and 1 inch wide. Cut each cigar into 1- to 1-1/2-inch-long pieces. Set the gnocchi on a lightly floured baking sheet in a single layer, place a clean towel over the first layer, lightly flour the towel, and lay the second layer on top.
  • 6. Before cooking the gnocchi, gather the necessary equipment: a baking sheet drizzled with olive oil, a bamboo skimmer or slotted spoon, and a wooden spoon.
  • 7. Drop the gnocchi into the boiling water in batches, about 4 cups at a time. Stir gently with the wooden spoon, making sure the dumplings don’t stick to the bottom of the pot. Cook the gnocchi until they begin floating to the top, about 4 minutes. Remove with the skimmer to the prepared baking sheet.
  • 8. Repeat the cooking process with the remaining gnocchi, making sure to allow the water to return to a boil before adding the next batch.
  • 9. Add the cooked gnocchi to the hot Wild Boar Ragu. Gently stir to coat the gnocchi with sauce, and top with the remaining Grana Padano cheese.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828