Lighter gnocchi means you can binge without the post-meal regret. They're pan-fried for a crisp texture that bites through to a soft ricotta inside.






Skill level

Average: 2.6 (224 votes)


  • 500 g ricotta
  • 2 eggs
  • 200 g grated mozzarella
  • ½ cup parsley, chopped
  • 2 garlic cloves, finely grated
  • ½ tsp salt
  • ¼ cup grated parmesan
  • 1¼ cups plain flour
  • diced butter and olive oil, to fry
  • grated parmesan, to serve

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. In a large bowl, beat together ricotta and eggs.
  2. Add the mozzarella, parsley and garlic to the ricotta, along with the salt, parmesan and flour. Mix well.
  3. When the water is simmering, drop in teaspoons of ricotta mixture. Simmer until they float to the surface, then remove with a slotted spoon. Place them on a paper towel-lined plate to drain.
  4. Place a large pan over medium heat and melt butter and oil. Fry the gnocchi in batches until golden on each side.
  5. Serve hot with parmesan, or in your favourite pasta sauce.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.