Kidspot Kitchen

Kidspot Kitchen

Easy peasy gnocchi recipe

This gnocchi recipe uses ricotta in place of potato, making the process a lot quicker, meaning you'll be sitting down to this delicious Italian dish in no time at all!

Serving Size:

Serves 4



  • 500 g ricotta
  • 2 eggs
  • 1/2 cup parmesan cheese (shredded, plus extra to decorate)
  • 1/3 cup chives (chopped)
  • 1 1/2 cup plain flour

The sauce

  • 250 g frozen peas
  • 250 g baby roma tomato (halved)
  • 2 tbs olive oil
  • 1 pinch salt
  • 15 basil leaves


Mix the ricotta, eggs, chives and parmesan thoroughly in a mix master or with an electric beater. Fold in the flour gently until just formed.

Turn out the dough onto a lightly floured work bench and cut into 4 pieces.Keeping your hands and the work bench lightly floured, roll each piece of dough into long round snakes the diameter of a 10-cent piece. Cut these into 1.5cm pieces and roll gently in the flour.

Add the gnocchi to a pot of boiling, lightly salted water for 1-2 minutes. Refresh in cold water, drain well and toss with a little olive oil.

For the sauce, defrost the peas in some boiling water (you can use a kettle) and drain well. Add the tomatoes, olive oil and salt to a small saucepan and bring to a gentle heat. When the tomatoes are just soft, tear the basil leaves and add them to the pan along with the peas.

To serve the dish, add the gnocchi to a hot fry pan and shake them around until golden. Add your sauce and serve with a generous amount of shredded parmesan cheese.


  • The gnocchi can be made ahead of time to be pan-fried and sauced later on.
  • Your kids can have fun helping out and playing with dough.
  • This recipe was created by Adam Clements for Kidspot.

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