How to Make Homemade Ricotta Gnocchi: The Piccolino's Recipe

Could there be anything better than homemade ricotta gnocchi that is gluten-free? This classic Italian comfort food has delighted palates for thousands of years. At Piccolino, proudly known as the Best Italian Restaurant Fitzroy, nothing beats the traditional pillowy light texture and rich flavour of our homemade ricotta gnocchi.

This article provides an easy-to-follow recipe and step-by-step instructions to make your delicious Ricotta Gnocchi gluten-free, a house-made pasta, at home! With a few simple ingredients and tips from us, you'll have savoury handmade perfection on your plate in no time. So get ready to break out your best rolling pin - It's time to create some delightful homemade Ricotta Gnocchi!

Ingredients:

• 1 cup ricotta cheese (drained, if too wet)
• 1 cup gluten-free flour (plus extra for dusting
• 1/4 teaspoon salt
• Optional: a pinch of nutmeg for added flavour

Find Exciting Recipes for Your Home Made Ricotta Gnocchi 

With various intriguing recipes for your ricotta gnocchi, embark on a culinary adventure inspired by the creativity of our restaurant Fitzroy North.

To ensure that each plate of your homemade ricotta gnocchi delivers a unique culinary experience, we present a variety of flavours and complements. Whether you're craving time-honoured favourites or looking to explore daring culinary creations, our selection is certain to elevate your pasta dishes.

Prepare yourself for an exceptional dining experience by making your own Ricotta Gnocchi—and get ready to be amazed!

How To Make Home Made Ricotta Gnocchi Napoli 

Here's a recipe for making Homemade Ricotta Gnocchi Napoli.

Ingredients For the Napoli Sauce:

1. 2 cups fresh tomatoes, peeled, seeded, and puréed
2. 1 onion, carrot finely chopped
3. 2 tablespoons olive oil
4. Seasonal fresh herbs (e.g., basil, oregano, thyme), finely chopped
5. Salt and black pepper, to taste

Ingredients For Garnish:

Shaved Parmesan cheese

Make the Ricotta Gnocchi:

1. Combine the fresh ricotta cheese with the gluten-free flour and a pinch of salt, mixing until the dough comes together. Be careful not to overwork the dough; it should be soft and slightly sticky.
2. Divide the dough into smaller portions. Roll each portion into a long, thin rope on a lightly floured surface. Cut the rope into bite-sized pieces and press each with a fork to create the classic gnocchi shape.

Make the Napoli Sauce:

1. In a saucepan, heat the olive oil over medium heat. Add carrot and onion and sauté for a minute until fragrant.
2. Pour in the puréed tomatoes and season with salt and black pepper. Allow the sauce to simmer for 15-20 minutes until it thickens.
3. Stir in your choice of seasonal fresh herbs.

Cook the Gnocchi:

1. Get a big pot, fill it with water, and add some salt. Bring the water to a boil.
2. Gently place the homemade ricotta gnocchi in boiling water. You'll know they're ready when they rise to the surface, which should take about 2-3 minutes.

Serve:

1. Put your homemade Ricotta Gnocchi Napoli on a plate and pour the Napoli sauce.
2. Sprinkle some shaved Parmesan cheese on top.

Savour your Homemade Ricotta Gnocchi Napoli, which includes pureed tomatoes with seasonal herbs and a generous helping of shaved Parmesan. It's a truly delicious Italian dish that's sure to satisfy!

How To Make Homemade Ricotta Gnocchi Cenere

A recipe for Homemade Ricotta Gnocchi Cenere can be found below.

Ingredients For the Sauce:

1. 1/2 cup heavy cream
2. 1/2 cup gorgonzola cheese, crumbled
3. 1/4 cup walnuts, chopped
4. Salt and black pepper, to taste
5. Fresh parsley

Make the Ricotta Gnocchi Cenere:

1. Combine the fresh ricotta cheese with the gluten-free flour and a pinch of salt, mixing until the dough comes together. Be careful not to overwork the dough; it should be soft and slightly sticky.
2. Divide the dough into two portions and roll each portion into a long, thin rope on a lightly floured surface. Cut the ropes into bite-sized pieces and press each piece with a fork to create the classic gnocchi shape.

Prepare the Sauce:

In a saucepan, heat the heavy cream over medium heat. Add the crumbled gorgonzola cheese and stir until the cheese melts into the cream, creating a creamy, cheesy sauce—season with salt and black pepper to taste.

Cook the Gnocchi:

1. Bring a large pot of salted water to a boil.
2. Carefully drop the homemade Ricotta Gnocchi Cenere into the boiling water. They are done when they float to the surface, which should take 2-3 minutes.

Serve:

1. Plate the Ricotta Gnocchi Cenere and pour the creamy gorgonzola sauce over the gnocchi.
2. Sprinkle the chopped walnuts on top for added texture and flavour.

Enjoy your homemade Ricotta Gnocchi Cenere with a savoury combination of black olive purée, creamy gorgonzola, and chopped walnuts. For a uniquely delicious twist, try this as a gluten-free pasta option, creating a delightful Italian dish everyone can enjoy!

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How To Make Traditional Bolognese Homemade Ricotta Gnocchi

Here is a recipe for making homemade ricotta gnocchi in the traditional Bolognese style.

Ingredients For the Traditional Bolognese Sauce:

1. 1/2 pound ground veal
2. 1/2 pound ground beef
3. 1 can (14 oz) pureed tomatoes
4. 2 carrots, onions, half celery, finely chopped
5. Seasonal fresh herbs (e.g., basil, oregano, thyme), finely chopped
6. Salt and black pepper, to taste
7. Olive oil for cooking
8. Red wine

Ingredients For Garnish:

Shaved Parmesan cheese

Make the Ricotta Gnocchi:

1. Combine the fresh ricotta cheese with the gluten-free flour and a dash of salt. Refrain from overworking the dough; it should be soft and just a little bit sticky.
2. Form the dough into a long, thin rope on a lightly dusted surface. To make the traditional gnocchi shape, cut the rope into bite-sized pieces and flatten each piece with a fork.

Prepare the Traditional Bolognese Sauce:

1. In a large skillet, heat some olive oil over medium heat. Add onions, carrots and celery and sauté for a minute until fragrant.
2. Add the ground veal and ground beef to the skillet. Cook until browned and crumbled, breaking it into small pieces. Add some red wine.
3. Pour in the pureed tomatoes and season with salt and black pepper. Simmer for about 3 hours until the sauce thickens and the meat is fully cooked.
4. Stir in your choice of seasonal fresh herbs for added flavour.

Cook the Gnocchi:

1. Fill a large pot with water and add some salt. Please put it on the stove and bring it to a boil.
2. Carefully place your homemade Ricotta Gnocchi into the boiling water. They'll be ready when they float to the surface, which usually takes 2-3 minutes.

Serve:

1. Put your Ricotta Gnocchi on a plate, and spoon the Traditional Bolognese Sauce over the gnocchi.
2. Finish it off by garnishing it with some shaved Parmesan cheese.

Indulge in the delight of your best homemade Ricotta Gnocchi in Traditional Bolognese Sauce, a classic Italian dish filled with the rich flavours of ground veal, beef, pureed tomatoes, seasonal herbs, and shaved Parmesan. It's the ultimate in gnocchi perfection!

How To Make House-Made Ricotta Gnocchi Norma

Here is a recipe for Homemade Norma Gnocchi with Ricotta. 

Ingredients For the Norma Sauce:

1. 1 medium eggplant, sliced into rounds
2. Olive oil for frying
3. 1 onion, finely chopped
4. 1 can (14 oz) pureed tomatoes
5. Salt and black pepper, to taste

Ingredients For Garnish:

1. Ricotta Salata cheese, crumbled
2. Fresh basil leaves

Make the Ricotta Gnocchi:

1. Combine the fresh ricotta cheese with gluten-free flour gradually as you mix the dough. The dough shouldn't be overworked; it should be soft and barely sticky.
2. On a surface that has been lightly floured, shape the dough into a long, thin rope. Cut the rope into bite-sized pieces, then use a fork to flatten each piece to create the classic gnocchi shape.

Prepare the Norma Sauce:

1. In a pan, heat some olive oil over medium heat. Fry the eggplant slices until they are golden brown and tender. Place them on paper towels to drain excess oil.
2. Add a little more olive oil, if needed, in the same pan and sauté the finely chopped onion until it becomes translucent.
3. Pour in the pureed tomatoes and season with salt and black pepper. Simmer for 15-20 minutes until the sauce thickens and is well-cooked.

Cook the Gnocchi:

1. A big saucepan of salted water should be brought to a boil.
2. Gently place the home-made Ricotta Gnocchi in the boiling water. They are finished when they float to the surface, which should take 2-3 minutes.

Serve:

1. Place the gnocchi on a plate and top with the Norma Sauce.
2. Spread the sauce out and arrange the fried eggplant slices on top.
3. Add crumbled Ricotta Salata cheese and fresh basil leaves as decoration.

House-Made Ricotta Gnocchi Norma is a delicious Italian dish featuring puréed tomatoes, fried eggplant, sautéed onion, Ricotta Salata, and fresh basil.

How To Make Homemade Ricotta Gnocchi Amatriciana

Here's a recipe for creating the finest Ricotta Gnocchi Amatriciana. 

Ingredients For the Amatriciana Sauce:

1. 4 ounces pancetta, diced
2. 1 can (14 oz) puréed tomatoes
3. 1-2 red chilli peppers (adjust for desired spiciness), finely chopped
4. Olive oil for sautéing
5. Salt and black pepper, to taste

Ingredients For Garnish:

Shaved Parmesan cheese

Make the Ricotta Gnocchi:

1. Mix the fresh ricotta cheese flour and a touch of salt, stirring until the dough forms without overworking it. You want it to be soft and just slightly sticky.
2. Shape the dough into a long, slender rope on a surface lightly dusted with flour. Slice the rope into bite-sized pieces and use a fork to give each piece the classic gnocchi shape.

Prepare the Amatriciana Sauce:

1. In a skillet, heat some olive oil over medium heat. Add the diced pancetta and sauté until it becomes crispy and golden brown.
2. Add the chopped chilli peppers and continue to sauté for a minute or two.
3. Pour in the puréed tomatoes and season with salt and black pepper. Simmer for about 10-15 minutes until the sauce thickens.

Cook the Gnocchi:

1. Fill a big pot with water and add some salt. Please put it on the stove and wait for it to boil.
2. Gently place your homemade Ricotta Gnocchi into the boiling water. They'll be ready when they appear on the surface, usually in about 2-3 minutes.

Serve:

1. Place your Ricotta Gnocchi on a plate and generously pour the Amatriciana Sauce over them.
2. Top it off with some shaved Parmesan cheese for an extra layer of flavour.

Indulge in your Homemade Ricotta Gnocchi Amatriciana, boasting sautéed pancetta, puréed tomatoes, chopped chilli, and shaved Parmesan. It's a classic Italian dish with a delightful twist!

How To Make Pulled Duck Ragu House Made Ricotta Gnocchi

Here is a recipe for preparing homemade ricotta gnocchi with pulled duck ragu.

Ingredients For the Pulled Duck Ragu:

1. Two duck legs
2. 2 cups Napoli (tomato) sauce
3. 2 sprigs of fresh rosemary
4. Olive oil for cooking
5. Salt and black pepper, to taste
6. Red wine
7. 1 carrot, onion, celery finely chopped

Ingredients For Garnish:

Shaved Parmesan cheese

Make the House Made Ricotta Gnocchi:

1. To make the greatest gnocchi, mix fresh ricotta cheese and gluten-free flour gradually while stirring to make the dough without overworking it. You want it to be slightly sticky and soft.
2. Roll out the dough into a long, thin rope on a surface that has been lightly sprinkled with flour. Use a fork to form each piece of the rope into the traditional gnocchi shape after cutting it into bite-sized pieces.

Prepare the Pulled Duck Ragu:

1. In a large oven-safe skillet, heat some olive oil over medium-high heat. Season the duck legs with salt and black pepper.
2. Sear the duck legs until they become brown and crispy on both sides. Remove them from the skillet and set them aside.
3. In the same skillet, add first celery, carrot and onion. Place the seared duck legs back into the sauce, then add red wine.
4. Once the red wine is absorbed, you can add napoli sauce as well.
5. Cover the skillet and transfer it to a preheated oven. Slow cook the duck legs at 325°F (163°C) for 2-2.5 hours until the meat is tender and can be pulled apart with a fork.
6. Remove the duck legs from the skillet and shred the meat.

Cook the Gnocchi:

1. Add some salt to a large saucepan of water. Please wait for it to boil after placing it on the stove.
2. Carefully drop your handmade ricotta gnocchi into the water that has just boiled. They will be prepared when they rise to the surface, which typically takes 2-3 minutes.

Serve:

1. Plate the House Made Ricotta Gnocchi and top them with the Pulled Duck Ragu.
2. Garnish with shaved Parmesan cheese.

Enjoy your Pulled Duck Ragu with House Made Ricotta Gnocchi featuring slow-cooked duck leg in Napoli sauce, fresh rosemary, and shaved Parmesan. It's a flavorful and satisfying Italian dish with a touch of indulgence!

How To Make Mushroom Truffle Homemade Ricotta Gnocchi

Here's a guide to creating your own Mushroom Truffle Homemade Ricotta Gnocchi.

Ingredients For the Mushroom Truffle Sauce:

1. 8 ounces mushrooms (e.g., cremini, shiitake), sliced
2. 1/2 cup heavy cream
3. 2-3 tablespoons truffle oil (adjust to taste)
4. 2-3 tablespoons chopped fresh parsley
5. Salt and black pepper, to taste

Ingredients For Garnish:

Shaved Parmesan cheese

Make the Ricotta Gnocchi:

1. Mix the fresh ricotta cheese, gluten-free flour and a pinch of salt, stirring until the dough comes together. Ensure not to overmix; the dough should be soft and sticky.
2. Shape the dough into a long, thin rope on a surface lightly dusted with flour. Cut the rope into bite-sized pieces and use a fork to give each piece the classic gnocchi shape.

Prepare the Mushroom Truffle Sauce:

1. In a skillet, heat a bit of olive oil over medium-high heat. Add the sliced mushrooms and sauté until they become golden brown and tender.
2. Pour in the heavy cream and truffle oil. Stir well and let the sauce simmer for a few minutes until it thickens and is infused with the truffle flavour—season with salt and black pepper.

Cook the Gnocchi:

1. Fill a large pot with salted water and bring it to a boil.
2. Carefully place your homemade Ricotta Gnocchi into the boiling water. They'll be ready when they rise to the surface, which usually takes about 2-3 minutes.

Serve:

1. Put your Mushroom Truffle Homemade Ricotta Gnocchi on a plate and pour the sauce over it.
2. Finish it off by sprinkling chopped parsley and shaved Parmesan cheese on top.

Savour your Mushroom Truffle Homemade Ricotta Gnocchi, featuring sautéed mushrooms, a creamy truffle sauce, chopped parsley, and shaved Parmesan. It's a delightful and indulgent Italian dish!

How To Make Wild Boar Ragu Homemade Ricotta Gnocchi

Here is a recipe for creating homemade Ricotta Gnocchi with Wild Boar Ragu.

Ingredients For the Wild Boar Ragu:

1. 1 pound wild boar meat, marinated for 48 hours
2. 1 cup red wine
3. 1 onion, carrot, celery
4. 1 sprig of fresh rosemary
5. One can (14 oz) diced tomatoes
6. Olive oil for cooking
7. Salt and black pepper, to taste

Ingredients For Garnish:

Shaved Parmesan cheese

Make the Homemade Ricotta Gnocchi:

1. Combine the fresh ricotta cheese with the gluten-free flour. The dough should be moist and barely sticky, not overdone.
2. Form the dough into a lengthy, thin rope on a surface lightly dusted with flour. Use a fork to flatten each piece of rope after cutting it into bite-sized pieces to get the traditional gnocchi shape.

Prepare the Wild Boar Ragu:

1. Heat some olive oil over medium-high heat in a large pot or Dutch oven. Add the marinated wild boar meat and sear it until browned.
2. Pour in the red wine and add the fresh rosemary. Let it simmer for a few minutes until the wine reduces.
3. Add the diced tomatoes and season with salt and black pepper. Reduce the heat to low, cover, and let the ragu simmer for a few hours until the meat becomes tender and the sauce thickens.

Cook the Gnocchi:

1. Bring a large pot of salted water to a rolling boil.
2. Carefully add the homemade Ricotta Gnocchi to the boiling liquid. They are done when they reach the surface, which should take two to three minutes.

Serve:

1. Place the Homemade Ricotta Gnocchi on a plate and generously top them with the Wild Boar Ragu.
2. Add shaved Parmesan cheese as a garnish.

Enjoy your 48-hour-marinated wild boar ragu, red wine, rosemary, chopped tomatoes, and shaved Parmesan over homemade ricotta gnocchi. It's a delicious and sophisticated Italian dish with a robust flavour!

How To Make Fresh Seafood Home Made Ricotta Gnocchi

Here's a recipe for preparing Fresh Seafood with Homemade Ricotta Gnocchi. 

Ingredients For the Fresh Seafood and Sauce:

1. Locally sourced fresh seafood (e.g., shrimp, scallops, mussels)
2. 1 cup fresh tomato, diced
3. 1/2 cup white wine
4. 1-2 red chilli peppers (adjust for desired spiciness), finely chopped
5. Fresh parsley, chopped.
6. Olive oil for cooking
7. Salt and black pepper, to taste

Make the Homemade Ricotta Gnocchi:

1. In a mixing bowl, mix the fresh ricotta cheese, gluten-free flour and a pinch of salt, mixing until the dough forms without overworking it. The dough should be soft and slightly sticky.
2. Shape the dough into a long, thin rope on a lightly floured surface. Cut the rope into bite-sized pieces and use a fork to create the classic gnocchi shape for each piece.

Prepare the Fresh Seafood and Sauce:

1. In a large skillet, heat some olive oil over medium heat. Add the locally sourced fresh seafood and sauté until they are almost cooked. Remove the seafood from the skillet and set it aside.
2. In the same skillet, add a bit more olive oil if needed. Sauté the diced fresh tomato and chopped chilli peppers until they soften and become fragrant.
3. Pour the white wine and let it simmer for a few minutes to reduce.
4. Return the sautéed seafood to the skillet. Stir in fresh parsley and season with salt and black pepper. Cook for another few minutes until the seafood is fully cooked and the sauce is well-mixed.

Cook the Gnocchi:

1. Bring a large pot of salted water to a boil.
2. Carefully drop the homemade Ricotta Gnocchi into the boiling water. They are done when they float to the surface, which should take 2-3 minutes.

Serve:

1. Plate the Homemade Ricotta Gnocchi and generously spoon the Fresh Seafood and Sauce over them.
2. Garnish with additional chopped fresh parsley, if desired.

Enjoy your Fresh Seafood with Homemade Ricotta Gnocchi featuring locally sourced fresh seafood, a fresh tomato dash, white wine, chilli, and fresh parsley. It's a delightful and seafood-infused Italian dish!

Conclusion

Making homemade Ricotta Gnocchi is not only a fun experience but also very rewarding. Knowing that you have spent your time and effort creating a classic Italian dish that has been a favourite for years is extremely satisfying. We hope that the recipe we've provided here can help guide you in making Ricotta Gnocchi so that you can create your delicious masterpiece in no time.

For those of you who want to try our version, book a table at Piccolino, where you can enjoy the traditional flavours of this delicious Italian dish straight from our kitchen!

Those who want to enjoy from home can contact us by phone or order the menu online.

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