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Ricotta and Grana Padano Gnocchi

By David Rocco’s Dolce Vita 


– 500g ricotta cheese (18 oz)
– 250g grated Grana Padano cheese (9 oz)
– Flour, for binding and dusting
– 4 tablespoons unsalted butter (60ml)
– Fresh sage leaves


Place the soft ricotta cheese and Grana Padano cheese in a large bowl and mix by folding ingredients together. Add a small amount of flour to bind the dough and absorb excess moisture.

Kneed the dough on a lightly floured work surface. It is important not to add too much flour because the gnocchi may get heavy.

Take a large piece of dough and roll it out into thin logs, approximately 3/4-inch thick. Cut them into 1/2-inch wide cubes.

Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will allow the sauce to get trapped on the surface of the gnocchi.

Place gnocchi on a tray in a single layer underneath a cloth to prevent drying out. May be set in fridge or freezer until needed.

To cook the gnocchi, place in a pot of boiling salted water for about a minute or until they float to the surface.

The Sauce:

Melt butter in a saucepan and add fresh sage leaves. Drain the gnocchi and add directly to the saucepan. Cook together with the sauce for about 30 seconds.

Yield:  4 servings

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