Ricotta Gnocchi


1 Gallon of whole milk
1 Quart of buttermilk
Sieve or colander
Instant read thermometer

Method for the ricotta:

Rinse the cheesecloth in water and fold it into layers and use it to line a colander or sieve in the sink. Pour the milk and buttermilk into a large stainless steel or ceramic saucepan. Don’t use aluminum or copper which will react to the acids in the milk. Put the pan over medium-high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn’t burn. Once is the milk is warm, stop stirring and continue to heat. You will start to see lumps forming in the milk – these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat. Using a large flat ladle with holes, very gently transfer the curds to the lined sieve and leave them to drain. Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with the twine. Hang the ricotta and cheesecloth and drain further until the cheese cools down and dripping completely comes to a halt. Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.


1# dry ricotta
1 large egg
½ cup all purpose flour
¼ cup grated parmesan cheese
1 teaspoons kosher salt
Fresh grated nutmeg

Method for the gnocchi:

Beat the egg and add it to the ricotta. Add the flour, cheese, salt and grated nutmeg. Check the dough for seasoning. Roll the dough into logs on a floured surface and cut them into 1” pieces. Bring salted water to a boil and blanch the gnocchi for 2 minutes to cook.

Demo Video

Watch Chef Chris Jones perform a demo of our Ricotta Gnocchi here.