Cook & Party: Homemade Ricotta Gnocchi


At-home cooking classes are great! Cook & Party brings ingredients, dishes, and wine to your NYC apartment and helps you make delicious Italian food. I wouldn’t have thought to make gnocchi at home, but it was easy to do. If you’re willing to clean up the flour later, this makes for a really fun evening.

These gnocchi have ricotta cheese instead of potato—which Chef Chiara said actually makes them lighter. Although cheese is high in fat, a small portion of these gnocchi won’t irritate heartburn. The difficult part is deciding how to serve them. We made a Sicilian sauce with tomato, eggplant, and basil.

The tomatoes (along with all of the wine I drank) made this a very bad night for GERD. I should have set aside some of the sauteed eggplant before the tomatoes were added. The gnocchi would be delicious lightly dressed with eggplant, a little olive oil, and fresh basil. Chiara also suggested the combination of olive oil and sage.

I’m going to experiment with this recipe to see if I can make the gnocchi more reflux-friendly. Adding some whole-wheat flour and reducing the cheese are on my to-do list. But even as is, these are a great option for impressing dinner guests, as long as you choose an appropriate sauce.



  • 1/2 lb ricotta cheese
  • 2 eggs
  • 1 1/4 cups flour, plus more for kneading
  • 1/2 cup parmesan cheese
  • 1/4 tsp nutmeg
  • 1/2 tsp salt



  1. Mix all ingredients in a large bowl and knead until a dough forms. If it’s very sticky, add a bit more flour.
  2. Flour the surface of a clean counter and knead the dough until completely smooth. Roll it into logs about 1 inch thick, and use a floured knife to cut them into 3/4-inch pieces of gnocchi. Arrange them on a floured baking sheet as you go. IMG_4708
  3. Boil a large pot of water and add a pinch of salt. Add the gnocchi in batches and cook briefly (2 to 3 minutes), just until they float to the surface. Drain and serve with your favorite sauce.

Serves 6. Recipe courtesy Cook & Party.


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