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Gnocchi Di Ricotta Della Nonna

Gnocchi Di Ricotta Della Nonna

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: gnocchi, italian, pasta
Servings: 4


  • 500 grams fresh ricotta
  • 250 grams all-purpose flour
  • 2 eggs
  • zest of 1 lemon
  • 50 grams grated parmigiano reggiano
  • 100 grams fresh mussels
  • 1 clove of garlic
  • 125 ml dry white wine
  • fresh basil and fresh mint
  • 4 pieces vine ripe tomato (skin and seeds removed and cut into strips)
  • 50 grams fresh spring peas
  • 12 shrimps (16/20 size)
  • 1 shallot, sliced
  • salt and pepper to taste
  • extra virgin olive oil to taste



  • Combine flour ricotta eggs parmigiano and lemon zest.
  • Season with salt and begin to mix. (Make sure you do not over mix)
  • Form a small mass, and begin to cut in small sausage shape and roll.
  • Cut the small sausage in 2 cm gnocchetti.
  • Make sure after you have made all the gnocchi to keep them in the fridge


  • Open the mussels in a pot with olive oil and 1 whole clove of garlic bring it to heat and add the clean mussels.
  • Deglaze with white wine and cover until mussels will be open (approx. 4 minutes)
  • Remove the pot from the stove allow to cool
  • Removed the meat and discard the shells of the mussels and make sure you pass the liquid to a fine strainer and pour it over the mussels’ meat.
  • In a skillet heat up the olive oil, lightly sear the clean shrimps shells removed (about 4 minutes).
  • Remove the shrimps and set aside. In the same skillet add the sliced shallot, the vine tomato, and the fresh peas.
  • Deglaze with the mussels liquid and let it cook for about 3 minutes.
  • Add mussels and shrimps and set aside.
  • Bring a large pot of water to boil season with coarse salt.
  • Add the gnocchi and stir gently for 30 seconds.
  • Allow gnocchi to come to surface and with a small spider removed them from the water and add them into your skillet with the shrimps and mussels sauce.
  • Mix gently the gnocchi with the sauce and make sure you have sufficient liquid, add the grated parmigiano and fresh meant leaf and basil leaf.
  • Adjust seasoning and serve.



Chef Notes: This dish is inspired by us wanting to give a wonderful different approach to gnocchi by using fresh ricotta instead of potatoes, and having the flavors of the seafood creating a natural sauce.
Juice Pairing: Ginger Pearing Time 
Wine Pairing: Italian Sangiovese 
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As a a Rich Life Strategist & Health Advocate (Anita) and World-Renowned, Multilingual Italian Chef (Dario), we have so much to share with you! Our healthy and passionate Mediterranean lifestyle and mindset initiatives will inspire you to create a lifestyle focused on simple changes that brings you joy and lead to health, happiness, and longevity.

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