Ricotta Gnocchi

Serves 2-4



1C ricotta

1 egg

1 1/4C AP Flour + another 3/4 cup for dusting and adjustments. 

5 garlic cloves, halved

3TBSP Olive oil

6 medium sized on the vine tomatoes (quartered) or a container of cherry tomatoes (halved)

red pepper flakes



medium mixing bowl

large pot for boiling water

sauté pan with a lid

rubber spatula for scraping

clean rag

slotted spoon



1: Add the egg and ricotta in the mixing bowl, use the spatula to combine them well. Add 1 1/4C flour and mix just until combined, try not to over work the mixture, this should take less than a minute. Form a log, sprinkle with flour and cover with a clean rag while you make the sauce


2: In the sauté pan over medium high heat add the oil, the garlic cloves, red pepper to taste and a pinch of salt. Angle the pan to fully submerge the cloves in the oil, keep them moving and sizzling. Once you see some color (3-5 minutes) add the Tomatoes and about a 1/4C of water, beer or wine. Cover and reduce the heat to achieve a light simmer. 


3: Sprinkle your work surface with a little flour, Press the dough ball into a flat disk about 1/2" high, cut strips 1/2" wide from the dish and roll each into a rope about the thickness of a finger. Using the table knife cut pieces from the rope about 1/2 inch long. For added texture, hold the handle of a fork with its tines touching the work-surface and backside exposed. Take a gnocco and press it with your thumb into the back of the fork’s tines and downward toward the counter. Repeat with all gnocchi and continue through the remaining dough. 


4: Bring a pot of water to the boil


5: Salt the boiling water, swirl the water the slotted spoon and add the gnocchi, they will float to the top when ready. 


6: Remove the gnocchi from water and add to sauté pan with the sauce stir to combine. Finish with a grating of parmigiano reggiano and a little more olive oil. 

Celenza gnocchi