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Sourdough discard ricotta gnocchi

The Best 30-Minute Ricotta Gnocchi with Sourdough Discard

  • Author: Matthew James Duffy
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Dairy
  • Method: Pasta
  • Cuisine: Italian


Sourdough discard ricotta gnocchi is a great way to reduce sourdough waste.  These gnocchi are soft, light, full of flavour and extremely versatile in the kitchen. Toss with a light tomato sauce or some extra virgin olive oil and garlic. 


  • 500g ricotta cheese (hung overnight if possible)
  • 2 egg yolks
  • 6g salt
  • 60g pecorino cheese
  • 200g all-purpose flour
  • 100g sourdough discard
  • Fine semolina flour for dusting


  1. Strain or hang the ricotta overnight to thicken (recommended but not essential). 
  2. In a large mixing bowl combine the ricotta and pecorino and mix with a spatula until combined. 
  3. Mix eggs, flour, sourdough discard and salt into the cheese mixture. 
  4. Roll the dough into logs that are about 2cm / 0.75″ in diameter. 
  5. Cut the tubes into 1-2 inch pieces. 
  6. At this point you can leave gnocchi as is, or for a nicer shape that will catch the sauce roll on a fork or gnocchi board. 
  7. Place on a sheet pan dusted with semolina to prevent then from sticking. 
  8. Cook the gnocchi in boiling salted water until it starts to float. 
  9. Drain the gnocchi well and toss them in the desired sauce.


  • Depending on where you source your ricotta, it can vary in thickness.  Hanging it will ensure that your gnocchi are lighter and hold together while cooking.
  • Once you add the flour do not over mix the gnocchi as this will cause them to become tough. 
  • Ricotta gnocchi can be blanched in boiling water then shocked in ice water so they can be frozen for later.  Just remember to drain them well before you freeze them.  
  • These sourdough discard ricotta gnocchi could be served with any pasta sauce.  Tomato sauce, pesto, oil and garlic, braised meats are just a few ideas. 

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