For the gnocchi:

  • 500 g of Ricotta of Bufala Campana DOP;
  • 1 egg;
  • 1 tablespoon of grated seasoned pecorino cheese;
  • 1 teaspoon of salt;
    300 g of flour 00.

For the sauce of nuts:

  • 15 shelled walnuts;
  • 125 g of cream;
  • chili, garlic, salt and pepper.


In a bowl pour the ricotta and soften it by mixing with a fork, add parmesan, egg and salt. Once these ingredients are well mixed, add the flour little by little. When the mixture becomes quite dense, continue to work it in a pastry board until all the flour is added.
When the dough is homogeneous, cut into strips about 2 cm wide by cutting them with a knife, roll the gnocchi with your hands to make them all the same. Put them in a well-floured tray and let them rest a little.
for the sauce chop the shelled nuts. In a frying pan heat a little oil with a clove of garlic and a little chili pepper, then add the chopped walnuts and shortly after the cream and a pinch of salt; heat a little and turn off the heat.
Boil the gnocchi in salted water and when they are cooked, drain them in the walnut sauce, mix well, adding at the end a sprinkling of pepper and grated Parmesan cheese to taste.