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Homemade Gnocchi Recipe Potato and Ricotta

Gordon Ramsay shows us another great way to use leftover baked potatoes. You can make gnocchi recipe potato and ricotta with just flour and eggs, yet potato gives gnocchi a beautiful, light, fluffy texture, as the ricotta give them a rich creaminess. You’ll see what a great meal this makes, you can’t image it all happen with leftover potatoes. The gnocchi itself is formed of both potato and cheese and was tossed in a slowly simmered, simple pasta sauce. I didn’t want to do something crazy with the sauce since I wished the gnocchi itself to be the star of the show, and every one together, it was satisfying meal.


Homemade Gnocchi Recipe Potato and Ricotta


  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 free-range egg, beaten
  • 1 thyme sprig, leaves only
  • Sea salt and freshly ground white pepper
  • Grated Parmesan cheese, to serve
  • Olive oil, for frying
  • Freshly ground black pepper
  • peas, fresh, or frozen
  • Butter
  • 1 thyme sprig, leaves only
  • Zest of 1 lemon


  1. Preheat the oven to 200°C/Gas 6.
  2. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through. Remove the flesh from the skins (ideally while still warm) and mash until smooth – a Potato ricer works best here. Mix in the ricotta, a pinch of salt and white pepper and the Flour. Make a well in the middle, add the beaten egg and begin to combine the mixture With floured hands. Work in the thyme leaves and continue until smooth dough has Formed. (Be careful not to overwork it or the dough will end up too dense and won’t Expand when it goes into the water.)
  3. Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘Pillows’ or individual gnocchi. Gently press each one in the center using your floured Finger. The dent will hold more sauce and allow the gnocchi to take on more flavors.
  4. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side Briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start To float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.
  5. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add A little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and Sauté for 1–2 minutes on each side until nicely colored.
  6. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat Through, then add the lemon zest. Serve with grated Parmesan cheese.