Jul 14 2026
Restaurants›Columbus Inn›House Made Ricotta Gnocchi Recipe

House Made Ricotta Gnocchi Recipe

Inspired by Columbus Inn
Time1h
Serves4

cherry tomato sugo, Sicilian pistachio pesto

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Ingredients

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For the Ricotta Gnocchi

For the Cherry Tomato Sugo

For the Sicilian Pistachio Pesto

Method

For the Ricotta Gnocchi

  1. 1

    Prepare the Ricotta

    In a large mixing bowl, combine the ricotta cheese, egg, salt, and nutmeg. Mix until smooth.

  2. 2

    Add Flour

    Gradually add the flour to the ricotta mixture, mixing gently until a soft dough forms. You may need more or less flour depending on the moisture of the ricotta.

  3. 3

    Shape the Gnocchi

    Divide the dough into smaller portions. Roll each portion into a rope about 1 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi.

  4. 4

    Form the Gnocchi

    Use a fork to gently press down on each piece to create ridges, which will help sauce adhere better.

For the Cherry Tomato Sugo

  1. 5

    Sauté the Garlic

    In a skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1 minute.

  2. 6

    Cook the Tomatoes

    Add cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 5-7 minutes.

  3. 7

    Season the Sugo

    Add fresh basil, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.

For the Sicilian Pistachio Pesto

  1. 8

    Blend the Ingredients

    In a food processor, combine the pistachios, fresh basil, garlic, and Parmesan cheese. Pulse until coarsely chopped.

  2. 9

    Add Olive Oil

    With the processor running, slowly add olive oil until the pesto reaches your desired consistency.

  3. 10

    Season the Pesto

    Taste and season with salt and black pepper as needed.

Cooking the Gnocchi

  1. 11

    Boil Water

    Bring a large pot of salted water to a boil.

  2. 12

    Cook the Gnocchi

    Add the gnocchi to the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

  3. 13

    Combine with Sugo

    Toss the cooked gnocchi with the cherry tomato sugo in a skillet over low heat to combine.

  4. 14

    Serve

    Plate the gnocchi and drizzle with Sicilian pistachio pesto before serving.

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