Black Truffle Ricotta Gnocchi

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Take advantage of the last official week of the winter holiday season and make yourself a decadent plate of black truffle ricotta gnocchi with this delicious recipe from Jake Pease. Pease suggests you place the ricotta in a cheese cloth-lined strainer over a bowl in the fridge overnight in order to drain away the excess liquid.


Servings: 4


  • 1 egg
  • 1 pound ricotta, drained
  • 3/4 cup flour
  • 1/2 cup parmesan cheese
  • 1 tablespoon black truffle oil
  • 3 tablespoons black truffles, shaved and chopped
  • salt and pepper to taste


  1. Place a large pot of water over high heat and bring to a boil.
  2. Meanwhile, being careful not to over-mix, combine all of the ingredients to create a dough. You can add up to 1/4 cup more flour if the dough is too sticky.
  3. On a lightly-floured surface, roll out the dough into a rope that is about 3/4 inch thick. Cut the dough into 1 inch pieces to form the gnocchi.
  4. Salt the boiling water and then drop the gnocchi into the pot. Cook the pasta until they rise to the top. Drain and serve.

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