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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!
Course Dinner
Cuisine Italian
Diet vegetarian
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 serves
Calories 435kcal


  • Thermomix
  • Stove-top


  • 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


  • 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.


  • 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
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.


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