Ricotta Gnocchi with Kale Pesto

This is definitely for the parmesan lovers out there. It is a flavour-packed punch for a cheese that is quite bland. I have been wanting to make my own homemade Ricotta for some time now, but that is for another day. This recipe uses your stock standard grocery store ricotta, adds some parmesan, flour and an egg and voila, Italian dumplings par excellence!

You could easily sub in some red sauce for the Kale Pesto, or even serve them with a browned-sage butter sauce. A lemony green salad would compliment this rich meal perfectly.


1 tub fresh ricotta (mine was 350g)

1 egg

1/4 – 1/2 cup flour

1/4 cup Parmesan

1/8 tsp nutmeg

1/2 tsp salt

1 batch Kale Pesto


Set medium sized pot of water to boil.

Place all ingredients (except Kale Pesto) in a bowl and combine. Adjust flour content as necessary – you don’t want too much flour, you just want enough to BIND ingredients so they stay together. You can start with 1/4 cup and add tablespoon by tablespoon.

Add teaspoon-sized heapings of Gnocchi to water (I shaped mine slightly with my hands). Allow to boil on medium until ricotta balls are floating to surface.

Add Gnocchi to frying pan with a slick of olive oil and flip when browned. Remove from frying pan and dress with your sauce of choice.

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