After the success of my tortellini (recipe here), I thought I would try my hand at making gnocchi. I have been wanting to make this for some time now but hadn’t really got around to it. I’m actually going to Italy in 2 weeks  (yay!!!) So I will soon be able to see how the professionals do it. Expect to see many delicious Italian treats in the near future.

The gnocchi was actual very easy to make, it’s just a little different from pasta dough. It was actually easier than making the tortellini as all you have to do is roll it and cut it into chunks, rather than rolling, cutting and stuffing. I made my gnocchi with a white wine and mushroom sauce but you can use any sauce you like.  Pesto or tomato would work really well.



200g of ricotta cheese (make your own using my recipe here, 1 litre of milk should produce about 200g. If not you can buy it from the foreign food mart or Costco)

2 eggs

40g grated parmesan (fresh is better but you could use the powder stuff in a pinch)

200g of all-purpose flour (or as needed, I used the noodles and dumplings flour)

A pinch of salt and pepper


1 onion

4 cloves of garlic

6 button or chestnut mushrooms

1 knob of butter

1 glass of white wine

200ml of milk

2-3 table spoons of flour

1 tablespoon of mixed herbs


Squeeze any extra water out of your ricotta. You can do this by putting it on a cheese cloth or mandu paper in a sieve and letting the excess moisture drain away. If you have made your ricotta yourself you can skip this step if it’s not too wet. Put your ricotta in a bowl and mix in the two eggs, grated parmesan and salt and pepper and blend. You can now add the flour. You may not need all of it, so I like to stir in a few tablespoons at a time. You have enough flour when it makes a soft dough that you are able to work with. Give the dough about 10 minutes to rest. You can make the sauce whilst the dough is taking a nap.

When your dough is well rested divide it into three or four chucks then roll it into a long thin sausage like shape until it’s about an inch thick. Cut your dough sausage into 1 inch chunks. This was my first time making gnocchi so mine are a bit raggedy around the edges. You could make them neater if you have the time and patience. You could also run the back of a fork over them so the have the grooves on one side. I was too eager to eat them so I didn’t do it.

To make the sauce fry the onions and garlic in olive oil for five minutes until they are soft and translucent. Add the mushrooms and butter and cook for a few more minutes until the mushrooms are cooked on both sides. Add a little more butter then add the flour to the pan. Combine the flour with the onions and mushrooms and cook for about a minute just so the flour is cooked. Add your milk and keep stirring until the sauce begins to thicken. Once its thickened add the wine and keep stirring for 5 minutes until the alcohol in the wine has cooked off. If your sauce is too thick, add some more wine or milk. If it’s a little thin you can reduce it further or add a little bit more butter and flour. Bring a pan of salted water to boil then add your gnocchi and cook for 3 – 5 minutes or until they are floating on the surface. When they are cooked, strain your gnocchi to remove any excess water and add them to your sauce. Mix the gnocchi with the sauce and devour immediately. Voilà very easy home-made gnocchi.



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