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Hummingbird Pastaria's Gnocchi di Ricotta con verdure

Gnocchi di Ricotta

Hummingbird Pastaria
Hummingbird Pastaria's ricotta cheese gnocchi recipe. (*Serving suggestion in recipe notes.)
Course Main Course
Cuisine Italian


  • Large mixing bowl
  • Dough blade
  • Sheet pans
  • Large Pot
  • Skimmer


  • 8 oz ricotta
  • 2 egg yolks
  • 1 tbsp salt, divided (1 tsp. for dough, remainder for water)
  • ½ tsp pepper
  • 1 pinch ground nutmeg
  • 1 oz freshly grated Parmigiano-Reggiano
  • 1 tsp fresh green onion, finely chopped
  • 1 tsp fresh basil, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • ½-¾ cup all-purpose flour


  • Mix 1 tsp. of salt and all other ingredients in a large mixing bowl until dough forms and is movable.
  • Transfer to a work surface. Roll into a large log and divide into workable portions. Roll portions into long 1/2-inch diameter snakes. Do not be afraid to flour your work surface to avoid sticking.
  • Cut gnocchi snakes with a dough blade into 1-inch pieces. Flour and transfer to a sheet tray to rest.
  • Add remainder of salt to a pot of water. Cook gnocchi in boiling salted water until they rise to the surface. Allow them to cook about 1 additional minute once floating.
  • Transfer using a skimmer to an oiled sheet tray and let rest. Gnocchi should feel firm but delicate.


*For a complete dish, serve gnocchi with roasted vegetables and Parmigiano-Reggiano butter. 

“Every morning the Hummingbird Pastaria kitchen hand-rolls light and delicate ricotta gnocchi, which is paired with locally-grown mushrooms and with seasonal vegetables and Parmigiano-Reggiano butter. Our kitchen strives to emulate the Italian practice of from-scratch preparation that puts fresh, local ingredients at the center of our dishes.”
– Patrick Halloran, Chef & Co-Owner
Keyword gnocchi, gnocchi from scratch, hummingbird pastaria, pasta, pasta from scratch, ricotta, ricotta cheese, ricotta gnocchi, vegetarian recipe