Ricotta GnocchiClick to Play

Ricotta Dumplings

Gnocchi di Ricotta

Mary Ann Esposito


These are gnocchi as made in the Marches. Unlike potato gnocchi, which are shaped on the tines of a fork and boiled, these are shaped into ovals or eggs using two soup spoons and then baked. They are light and delicious. Chill the mixture first for easier forming.


1 1/3 cups ricotta cheese, well drained
1 cup packed cooked spinach, well squeezed and chopped
1/4 cup diced Fontina cheese
1/4 cup diced Swiss cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons toasted fresh bread crumbs
2 tablespoons (1/4 stick) butter, softened
2 large egg yolks, beaten
Salt to taste
1 teaspoon freshly grated nutmeg
1 1/2 cups tomato sauce


In a large bowl, mix all the ingredients except the tomato sauce.

Preheat the oven to 350ºF.

Using 2 soup spoons, form gnocchi into oval or egg shapes using a little less than 1/4 cup of the mixture for each. There should be about twenty 2 1/2-inch-long gnocchi. Place them close together, but not touching, in a buttered 13 1/2 by 8-inch baking dish. Cover the gnocchi with the tomato sauce and bake for 20 to 25 minutes or until hot. Serve immediately.

Note: Sometimes a white sauce is used in addition to the tomato sauce. Spread the baking dish with the white sauce before adding the gnocchi.

item recipe is featured in Episode 403 of Season 4.

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