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Ricotta gnocchi plated and garnished with crispy sage leaves and fresh grated parmesan

Dead Easy Gluten Free Ricotta Gnocchi

Gluten Free Ricotta Gnocchi are little fluffy clouds of heaven. From the kitchen to your table in only 20 minutes.
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Author: Allison Jones


  • 250 g (8.8oz) low fat or full fat ricotta
  • 1 extra large egg
  • 1 extra large egg yolk
  • 50 g (1.8oz) freshly fine grated parmesan cheese
  • ½ teaspoon fine sea salt
  • 35g to 47g white rice flour (½ to ¾ cup)
  • teaspoon ground nutmeg
  • unsalted butter and/or olive oil for browning and sauce
  • sage leaves for garnish


  • Drain the ricotta of all liquid and then add to a mixing bowl along with the whole egg, yolk, parmesan and salt.
  • Mix with a fork or your hands until well combined.
  • Add in ½ cup of flour - mix with a fork or your hands. Test by forming a small dumpling - if it holds its shape, then there is enough flour. If not, slowly add a bit more.
  • Once you have added enough flour, add in the nutmeg if using and mix in well.
  • Now, make all the dumplings in your preferred size using your hands to shape and mould together. Place on an oiled plate to prevent sticking.
  • Fill a large saucepan to ¾ full with water and then bring to a boil.
  • Now place all the dumplings in the boiling water. After about 30 seconds, gently stir with a wooden spoon to prevent any sticking together.
  • The gnocchi are done once they start floating for 30 seconds - usually in around 4 minutes. Sometimes they don't float all that much, so just use the time guide instead.
  • Drain the gnocchi, then brown them in a pan with butter and/or olive oil until lightly golden on each side. You can also crisp up some sage leaves at the same time in the pan.
  • Serve immediately with crispy fried sage leaves, grated parmesan and the butter/oil.


Ricotta should be the type bought from the deli section of the supermarket, not from the refigerator shelves
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