Uploaded August 2025 | Updated September 2026, 2 weeks ago
Recipe below! This ricotta gnocchi recipe is inspired by a recent trip to the Aeolian Islands, striking volcanic islands that sit above Sicily, Italy. The giant, tender gnocchi rest in semolina overnight, forming an outer shell that keeps the filling well-shaped and sealed inside, like a sheer layer of pasta surrounding it.
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Makes 12 large gnocchi
Prep time: 15 minutes
Cook time: 5 minutes
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• Ingredients •
1 lb (450 g) good quality, strained ricotta cheese
1 ¼ cups (212 g) semolina, divided
1 large egg
1 egg yolk
1 tsp fine sea salt
1 tsp finely grated lemon zest
Tomato sauce, for serving (full recipe: youtu.be/nD0razw4HCA)
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• Directions •
1. If using regular ricotta (major brand, in a tub), let the ricotta drain overnight in a strainer lined with cheesecloth.
2. Beat the ricotta using electric beaters or in a stand mixer until smooth, then beat in ¼ cup (42 g) of semolina, the egg and egg yolk, and the salt and lemon zest until well-combined.
3. Pour ½ cup (85 g) of the semolina into the bottom of a pie plate. Use a large portion scoop (#20) or divide the dough into 12 equal portions and shape into balls between your palms. Roll the gnocchi into the semolina and nestle into the pie plate in a single layer. Sprinkle the remaining ½ cup (85 g) of semolina over the top, loosely cover and chill overnight, up to 36 hours. Rotate the gnocchi at least twice during this time – the semolina will absorb the moisture from the ricotta, creating a barrier that seals in the ricotta.
4. To cook, bring a pot of salted water up to a boil and have your tomato sauce warming in a separate pot. Gently drop in the gnocchi and boil for 5 minutes. Use a slotted spoon to transfer the gnocchi from the water to the tomato sauce. Gently spoon into dishes to serve.
Recipe below! This ricotta gnocchi recipe is inspired by a recent trip to the Aeolian Islands, striking volcanic islands that sit above Sicily, Italy. The giant, tender gnocchi rest in semolina overnight, forming an outer shell that keeps the filling well-shaped and sealed inside, like a sheer layer of pasta surrounding it.
--------
Makes 12 large gnocchi
Prep time: 15 minutes
Cook time: 5 minutes
--------
• Ingredients •
1 lb (450 g) good quality, strained ricotta cheese
1 ¼ cups (212 g) semolina, divided
1 large egg
1 egg yolk
1 tsp fine sea salt
1 tsp finely grated lemon zest
Tomato sauce, for serving (full recipe: youtu.be/nD0razw4HCA)
--------
• Directions •
1. If using regular ricotta (major brand, in a tub), let the ricotta drain overnight in a strainer lined with cheesecloth.
2. Beat the ricotta using electric beaters or in a stand mixer until smooth, then beat in ¼ cup (42 g) of semolina, the egg and egg yolk, and the salt and lemon zest until well-combined.
3. Pour ½ cup (85 g) of the semolina into the bottom of a pie plate. Use a large portion scoop (#20) or divide the dough into 12 equal portions and shape into balls between your palms. Roll the gnocchi into the semolina and nestle into the pie plate in a single layer. Sprinkle the remaining ½ cup (85 g) of semolina over the top, loosely cover and chill overnight, up to 36 hours. Rotate the gnocchi at least twice during this time – the semolina will absorb the moisture from the ricotta, creating a barrier that seals in the ricotta.
4. To cook, bring a pot of salted water up to a boil and have your tomato sauce warming in a separate pot. Gently drop in the gnocchi and boil for 5 minutes. Use a slotted spoon to transfer the gnocchi from the water to the tomato sauce. Gently spoon into dishes to serve.
