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Playing How To Make Ricotta Gnocchi By Robert Irvine

"Restaurant Impossible's" Robert Irvine shares his recipe for yummy homemade ricotta gnocchi. 

Robert uses "00" flour, which just means it is extra-finely milled, making it finer than traditional all-purpose flour. This results in a silkier flour texture, which maintains a chewiness unique to "00" flour after cooking. If you can't find it in the baking aisle of your local grocery store, you can order it online on Amazon.

Try topping these fluffy, cheesy pillows of pasta with either his Meat Ragu or Pancetta & Mushroom Sauce.


  • 1 ½ cups ricotta
  • 2 extra-large eggs, beaten
  • ½ cup finely grated parmesan
  • 2 ½ teaspoons kosher salt
  • 1 pinch freshly grated nutmeg
  • 2 cups "00" flour
  • 1 cup semolina flour, for dusting
  • Preferred sauce, for serving


Serves: 4 to 6


In the bowl of a food processor, pulse ricotta until nearly smooth. Whisk in eggs, parmesan, salt, nutmeg, and ⅓ of the flour until smooth.

Mound the remaining ⅔ of the flour on a work surface and form a well. Add ricotta mixture to the well. Using a bench scraper, cut and fold the flour into the mixture. Once combined, knead the dough for a few minutes until smooth. Dust the dough with semolina and let rest for 20 to 30 minutes. 

Quarter the dough into 4 squares. Sprinkle semolina over a work surface, then roll each square into a 7 ½-inch log. Cut the logs into ½ inch pieces—about 15 pieces per log—coat with semolina, and refrigerate until firm.

In a large pot of salted boiling water, cook the gnocchi for 1 to 2 minutes. Remove with a spider and add to preferred sauce before serving.