Homemade gnocchi on a floured wooden board.

Thermomix Ricotta Gnocchi

It couldn’t be easier to make your own soft and fluffy Thermomix Ricotta Gnocchi. Forget about tough, dry potato gnocchi, this ricotta version is fool-proof and ready in less than 20 minutes!

Homemade gnocchi on a floured wooden board.

Gnocchi is an absolute favourite dinner in our house – whether it’s served with a classic tomato sauce, pesto, or (my favourite) burnt butter sauce, it’s always a hit. And of course, the latest trend is homemade ricotta gnocchi – which is a million times easier than potato gnocchi… and in my opinion, a whole lot softer and more delicious too!

For more homemade Thermomix pasta recipes, check out our classic pasta dough, homemade pumpkin ravioli and homemade beetroot ravioli.

4 Ingredient Ricotta Gnocchi

All you need to make this recipe, is 4 basic ingredients:

  • ricotta – buy a container of ricotta (smooth ricotta) from the cheese section of the supermarket. This type of ricotta works far better in this recipe than fresh Italian ricotta (from the deli).
  • flour – you can use either plain flour or 00 pasta flour. 00 pasta flour will of course give you the best result, but plain flour still makes this ricotta AMAZING! Use 00 pasta flour if you’ve got it, otherwise plain flour is fine.
  • eggs – this recipe requires 2 full eggs plus 2 extra egg yolks. I use large eggs (approximately 55g each).
  • parmesan cheese – finely grate the block of parmesan cheese in the Thermomix until fine crumbs remain.
Eggs, flour, parmesan and ricotta in bowls.

Making Ricotta Gnocchi In The Thermomix

Mixing the ingredients takes just 1 step and less than 2 minutes!

Start off by grating the parmesan cheese.

Chunks of parmesan cheese in a Thermomix bowl.
Grated parmesan in a Thermobliss bowl.

Add the remaining ingredients and knead using Interval function for 30 seconds or until just combined.

Eggs, parmesan, ricotta and flour in a Thermomix bowl.
Homemade gnocchi dough in a Thermomix bowl.

How To Roll & Cut The Gnocchi

Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.

Gnocchi dough on a floured board.
A ball of dough on a floured ball.

Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.

Ricotta dough divided into sections on a board.

Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.

A long strip of homemade gnocchi.
Homemade gnocchi cut into pieces on a floured board.

Serving Suggestions

Once cooked our Thermomix ricotta gnocchi can be served with your choice of pasta sauce.

  • stir through a jar of pesto
  • fry some butter with salt and pepper in a frying pan. Once browned add the gnocchi and toss to combine (you can also fry some sage leaves in the same pan)
  • serve with a traditional tomato sauce or leftover bolognese sauce

More Thermomix Dinners

If you hadn’t already guessed, we LOVE simple family dinners that you can cook in your Thermomix!

Click here to browse our range of printed Thermomix dinner cookbooks (that also come with free eBook versions).

Two ThermoBliss recipe books \'A Month of Dinners\' - Vol 1& 2
Homemade gnocchi on a floured wooden board.

Thermomix Ricotta Gnocchi

The easiest and most delicious soft and fluffy Thermomix Ricotta Gnocchi… that's ready in less than 20 minutes!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: ricotta gnocchi, thermomix ricotta gnocchi
Diet: vegetarian
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 6 serves
Calories: 435kcal

Equipment

  • Thermomix
  • Stove-top

Ingredients

  • 150 g parmesan cheese
  • 500 g ricotta see notes
  • 250-300 g plain flour or 00 pasta flour
  • 2 eggs
  • 2 extra egg yolks
  • salt and pepper

Instructions

  • Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.
  • Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
  • Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.
  • Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.
  • Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.
  • At this stage you can either freeze the ricotta gnocchi to use at a later date (it can be cooked from frozen), or you can cook it.
  • To cook the gnocchi, bring a large pot of water to the boil. Gently add the gnocchi. Once the gnocchi has risen to the top and is floating (approximately 2 minutes), remove it with a slotted spoon and serve with your choice of sauce (see recipe notes).
  • Once cooked, the gnocchi should be served immediately as it will begin to harden after 15 minutes.

Notes

RECIPE NOTES & TIPS
  • ricotta – buy a container of ricotta (smooth ricotta) from the cheese section of the supermarket. This type of ricotta works far better in this recipe than fresh Italian ricotta (from the deli).
  • flour – you can use either plain flour or 00 pasta flour. 00 pasta flour will of course give you the best result, but plain flour still makes this ricotta AMAZING! Use 00 pasta flour if you’ve got it, otherwise plain flour is fine.
  • eggs – this recipe requires 2 full eggs plus 2 extra egg yolks. I use large eggs (approximately 55g each).
  • parmesan cheese – finely grate the block of parmesan cheese in the Thermomix until fine crumbs remain.
Serving suggestions 
  • stir through a jar of pesto
  • fry some butter with salt and pepper in a frying pan. Once browned add the gnocchi and toss to combine (you can also fry some sage leaves in the same pan)
  • serve with a traditional tomato sauce or leftover bolognese sauce
Freezing
Uncooked gnocchi can be frozen in an airtight container (between sheets of baking paper) for up to 2 months. It was can cooked directly from frozen.

Nutrition

Calories: 435kcal | Carbohydrates: 35g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 179mg | Sodium: 495mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Calcium: 491mg | Iron: 3mg

Comments 4

  1. Hi! Would it be possible to replace the flour for almond flour or coconut flour or a combination of both to lower the carb content?
    Please advise
    Warm,

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