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Ricotta Gnocchi




Ricotta cheese

400 grams

Type 2 wheat flour

150 grams

Grated Parmesan cheese

100 grams


2 unit

Cherry tomatoes

200 grams


2 wedges


5 leafs


to taste

Iodized salt

to taste


to taste

first courses from Italy

Ricotta Gnocchi

Ricotta Gnocchi

vegetarian with gluten with eggs with lactose high in calcium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta Gnocchi

Ricotta dumplings with basil flavored tomatoes

Ricotta Gnocchi step 1

step 1

In a bowl pour cottage cheese with eggs. Mix everything well. Add the sifted flour and mix again. Finally add the grated Parmesan cheese. Apply salt and pepper.

Ricotta Gnocchi step 2

step 2

In a frying pan, heat 2-3 tablespoons of olive oil. Grate the chopped tomatoes in half and two finely chopped garlic cloves. Season with salt, pepper and oregano. Rinse the whole for about 5 minutes.

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Ricotta Gnocchi step 3

step 3

Place in a pot of water and salt until it is boiled. To shape the gnocchetti, dip the teaspoon into boiling water, then with the same teaspoon take a dumpling and put it in the water.

Ricotta Gnocchi step 4

step 4

Wait for the gnocchi to float. Then cook for about 5 minutes. Remove them with a foam and put them in the pan with the cherry tomatoes. Serve by adding basil leaves.

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