Ricotta Goats cheese gnocchi


Adam Pownall from Fitzy’s brings us this delicious Ricotta & Goats Cheese Gnocchi recipe. If, like me, gnocchi is one of your favourite ‘pasta’ meals, you’ll be amazed at how easy it is to make at home.

Adam’s Ricotta & Goats Cheese Gnocchi

Firstly let me say that this recipe is very easy to execute and the end results are incredibly rewarding.


  • 1 cup of soft, fresh goat cheese
  • 3/4 cup of regular ricotta.
  • 1 cup plain flour
  • Salt & Pepper
  • 1/4 cup of fresh chopped chives


  1. Combine the goat cheese and the ricotta together
  2. Add the flour, pinch of salt and pepper and the chives
  3. Knead until you get a nice, soft dough
  4. Once the dough has been done, take half of the gnocchi out of the bowl onto a floured surface.
  5. Rolling with your fingertips and just the palm of your hand you should be rolling consistent logs of dough very softly. This procedure is all about finesse.
  6. Slice the Gnocchi up into 1-inch thick pieces and score with a fork.

Traditionally the reason for scoring the Gnocchi is to catch the sauce.

To cook the gnocchi

  • Bring a large pot of salted water to a boil.
  • Drop the gnocchi into the water and cook until they float to the surface, about 1 or 2 minutes.
  • Use a skimmer to scoop the gnocchi out of the water. Have a paper towel lined tray ready to put your cooked gnocchi on. This stops the gnocchi from going soggy.
  • Refrigerate immediately after to stop the cooking process.

Some ideas for a perfect sauce to compliment this gnocchi are a Thyme walnut butter sauce, sage butter sauce having this with roast pumpkin and toasted pine nuts with some black garlic is the optimal way to eat this dish without over complicating things.

My Local Feast Farmers Markets have some of the best produce I have tasted. This is also where you can find your black garlic which is very affordable and imparts a delicious sweet and syrupy flavour with hints of balsamic vinegar.

To make the sage butter sauce

Finely slice a good handful of sage leaves and add to pan, add approx 80g of unsalted butter to the pan and gently stir until it starts to turn golden. Then add your gnocchi to infuse flavour and to caramelise 😊