Tiny New York Kitchen: Ricotta Gnocchi

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By Victoria Hart Glavin of Tiny New York Kitchen

I learned how to make gnocchi in Rome last year. It’s really not that difficult, but I will warn you that it is a bit time consuming. In Rome I used a special gnocchi paddle, but a fork works just as well in my book.  You can shape and freeze gnocchi ahead, so at dinnertime you can just boil them and make the sauce.


  • 1 Large Egg
  • 15 Ounces Whole Milk Ricotta Cheese
  • 1 Cup Grated Parmesan Cheese
  • 3/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Grated Or Ground Nutmeg
  • 1 2/3 Cups Unbleached Flour

In large-size bowl whisk egg. Stir in ricotta cheese. Add Parmesan cheese, kosher salt, and nutmeg. Gradually stir in flour. Mix thoroughly until dough is soft. Dough should come away from side of bowl.

Turn dough out onto a well-floured work surface. Gather into a ball.

Sprinkle with more flour as needed to keep surface dry. Cut dough into 8 pieces. On work surface, roll each piece with fingers. Star from center until you have an even 12 inch rope. Cut each rope into 3/4 inch pieces. Line 2 large-size rimmed baking sheets with parchment paper. Sprinkle with flour.

Hold fork, tines facing down, on work surface. Set one gnocchi on tines with uncut edges to the sides. Press lightly to make indentations. Roll off to bottom of fork. Set onto parchment lined baking sheet. Repeat to shape remaining gnocchi.

Bring large-size pasta pot of salted water to boil. Working in 2 batches, boil gnocchi for 3 to 4 minutes until they rise to the surface. Remember that fresh pasta takes a lot less time to cook than dried pasta. With slotted spoon transfer to serving bowl.

Serve with your favorite sauce. A simple sauce of butter and sprinkled Parmesan cheese is perfect, but can also be served with a red sauce.  Serves 4
Prep Time: 90 Minutes
Cook Time: 4 Minutes
Total Time: 94 Minutes

“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.