Recipe: Ricotta gnocchi with Napolitana sauce

Adelaide Central Market shares with FIFTY+SA their recipe for their ricotta gnocchi with Napolitana sauce - a warming weekend dinner.


  • 500 g fresh ricotta
  • 1 cup grated parmesan
  • 2 extra-large eggs
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp basil leaves finely chopped
  • 1 cup plain flour
  • salt & pepper
  • 500 g Napolitana pasta sauce
  • baby basil leaves


  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.

Adelaide Central Market


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