Ricotta Gnocchi


PREP TIME 15 minutes
COOK TIME 20 minutes


250g ricotta cheese, dried
75g parmesan cheese, grated
2 eggs, whisked
¾ cup Four Roses flour
⅔ cup Ashgrove cream
100g gorgonzola cheese
1 pinch pepper
4 sprigs parsley


Step 1
Add ricotta, parmesan and eggs to a bowl and mix together well before adding in flour and stirring again until it comes together into a sticky dough.

Step 2
Roll mixture on a board with some flour and cut into small even bite size pieces.

Step 3
Place gnocchi in a boiling pot of water for approx 60-90 seconds until cooked.

Step 4
Add cream into a pan and heat up before stirring gorgonzola through until dissolved.

Step 5
Add a teaspoon of flour to pan and mix together. Leave it on a low heat.

Step 6
Once gnocchi is cooked place into pan with sauce and stir together well before serving up with pepper and a few sprigs of parsley on top.