Ricotta Gnocchi

Ricotta gnocchi is a great low carbohydrate, high protein alternative to regular potato gnocchi. It is so much fun to prepare — great activity for kids young and old! 

Serves 4


  • S500g tub Ricotta
  • 1 Large egg
  • 12 cup grated Parmesan cheese and extra
  • 1 cup of tipo 00 pasta flour and extra to roll
  • 1 teaspoon salt
  • Small jar of pesto or napoltena sauce 
  • Fresh basil to garnish


  • Combine flour and the rest of the ingredients in a large bowl with your hands. It should form into a sticky dough (if wet, add a small amount of extra flour)
  • On a clean surface, sprinkle extra flour and roll a handful of the dough into a long rope shape about 1.5cm thick.
  • Slice the dough into little squares and place the gnocchi on a tray lined with a tea towel or baking paper.
  • Allow the gnocchi to rest for 30 minutes before cooking.
  • Cook in boiling water. The gnocchi is cooked once they have risen to the surface.
  • Drain the water and stir your sauce into the pot with the gnocchi.
  • Serve into bowls, sprinkle parmesan cheese and garnish with fresh basil.

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