• (Tom Reynolds / Michela's Tuscan Kitchen)

These rainbow ricotta gnocchi are a great lighter alternative to normal potato gnocchi, and are also great fun for getting the kids involved in the kitchen.






Skill level

Average: 3.3 (23 votes)


  • 500 g ricotta
  • 1 large egg
  • 50 g parmesan cheese
  • ½ tsp salt
  • 100 g 00 flour
  • colouring ingredients (see Note)
  • polenta/semolina for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Line a bowl with several layers of kitchen paper and spoon ricotta into the bowl. Let drain for at least 30 mins or overnight in the fridge

2. Mix egg, parmesan and salt together and then mix in the ricotta. Pour the flour over the ricotta mixture and any ‘colour ingredient’ (see Note) at this stage and gently stir until all incorporated.

3. Dust the work surface with flour and roll a small amount of dough into sausage shapes – the smaller the better.

4. Cut the dough into small even squares, approximately 1 cm. Sprinkle some polenta onto trays and place gnocchi onto them. Try not to overcrowd the trays so they don’t stick together.

5. Bring a large pot of salted water to the boil. Cook the gnocchi until they float to the surface, about 2-3 mins depending on the size of them.



• Colour Ingredients: Pink = 1 tbsp beetroot powder. Green = 1 tbsp kale crumbs. Yellow = 1 sachet of saffron. Black = 1 packet squid Ink. Orange = 1 tbsp tomato puree.


Recipe image: copyright Tom Reynolds.