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Ricotta Gnocchi

One of my favorite pasta dishes is gnocchi and when I heard of ricotta gnocchi I was not particularly convinced that it would taste any good, boy was I surprised; it tasted phenomenal. It is light and delicious, a perfect summer dinner for the current heat wave we are currently enduring in Cape Town. Pairing this with a chilled glass of your favorite white wine will transform this simple dish into an experience!


  • 750 g Ricotta
  • 120 g Cake flour
  • 2 Free-range eggs
  • 2 table spoon Basil, roughly chopped
  • 2 teaspoons Baking powder
  • A pinch of salt to taste
  • Parmesan cheese, for sprinkling
  • Extra Virgin Olive Oil for drizzling
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

Sometimes when I cheat, I buy my basil pesto from the store – however I do always suggest homemade as it is ALWAYS better :-)

Mix ingredients in blender:

  • 2 Cups of basil leaves
  • 2 Cloves of garlic
  • ¼ Cup of pine nuts
  • 2/3 cup Extra virgin olive oil
  • ½ cup of Parmesan cheese
  • Salt and Pepper to taste

Use immediately after making


  1. Place all ingredients in a large mixing bowl and mix by hand.


  1. Allow the mixture to rest for 15 minutes.



  1. Bring a large saucepan of salted water to the boil.
  2. Using 2 spoons or your fingers, mold the mixture into rough balls and dust with flour.
  3. Gently drop into the boiling water. Once the gnocchi rise to the surface, remove it using a slotted spoon and set aside.

Serve with pesto and freshly grated Parmesan cheese; drizzle with Extra Virgin Olive Oil not forgetting your chilled wine for that experience you will fall in love with..




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Written by claire allen

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