Pineapple Scones


Pineapple is certainly not seasonal fruit in this country.  At least two pineapples come home with me from the grocery store every week no matter which season we happen to be in.

Occasionally an interesting recipe comes along requiring canned pineapple so a couple of tins are always good to have stored in the pantry.

This week I came across a recipe for Pineapple Scones which looked easy and promising…I just couldn’t ignore it.  The pantry didn’t disappoint, a tin of crushed pineapple was there just waiting for a good recipe.  Getting back to this years seasonal fruit recipes will happen soon enough.

It’s a good thing I decided to try this recipe right away instead of adding it to my recipes to try out file.  It has now been added to my collection of delicious scone recipes we’ve been enjoying for years.

Time to replenish canned pineapple in the pantry.  I’ll be making these often!


Pineapple Scones

2 ¼ cups flour

1/3 cup brown sugar

2 ¼ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup cold butter cut into pieces

1 (8 ounce) can crushed pineapple, with juice (see notes)

3 tablespoons finely chopped or thinly sliced almonds

milk or cream for brushing on top

granulated or icing sugar


  1. Preheat oven to 400 degrees F. and line baking sheet with parchment paper.
  2. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.
  3. Cut in butter with pastry blender until mixture resembles coarse crumbs.
  4. Make a well in the center and add pineapple with juice stirring until dry ingredients are just moistened.
  5. Turn out onto a lightly floured surface gently bringing mixture together with hands then pressing down with palm of hand.  Keep folding dough over itself  and pressing down until dry ingredients have blended in.
  6. Pat dough down to 1-inch thickness and cut with floured 3 inch biscuit cutter and place on prepared baking sheet.
  7. Brush tops of scones with milk or cream.
  8. Sprinkle tops with almonds and granulated sugar or omit granulated sugar and dust scones with confectioners’ sugar after baking and cooling.
  9. Bake for 15 to 17 minutes minutes until golden.

Whisk together flour, baking powder, baking soda and salt.


Cut in butter with pastry blender until it resembles coarse crumbs.


Make a well in the dry ingredients and add pineapple with juice and stir together with a fork until it comes together.


Turn dough out onto a lightly floured surface, flatten it with hand then fold it over, keep folding it over itself until no dry ingredients remain.  Pat dough down to about 1 inch in thickness.


Cut rounds with a 3 inch biscuit cutter.  Gather scraps press together and continue to cut out.


Place on a parchment covered baking sheet.  Brush tops with milk or cream and sprinkle with finely chopped or thinly sliced almonds.  Sprinkle with sugar or omit sugar and dust baked and cooled scones with icing sugar.


Bake in a preheated 400 degree oven for 15 to 17 minutes until golden.




Notes, Tips and Suggestions

  • Seems only 14-ounce cans of crushed pineapple are available in the grocery store. I used half of the can which measured approximately ¾ cup.  Remember not to drain the juice.
  • Even though some scone recipes instruct to knead the dough I suggest pressing the dough together instead then folding it over itself several times until all traces of  the dry ingredients have mixed in.  This method ensures light flaky scones every time.


Peach Streusel Bread

this one

The recipe for Peaches and Cream Loaf posted during the 2014 peach season is absolutely delicious. So why am I posting another recipe for peach bread this year?

Simple, this loaf has less sugar, uses oil instead of butter, buttermilk instead of cream and is topped with streusel which compliments the not overly sweet side of this bread.

I almost didn’t try the recipe questioning the minimal oil and sugar quantities but it was interesting enough to try out.

Of course, seasonal peaches take this loaf over the top adding moistness and true essence of peach throughout.

Passing over this recipe would have been a missed opportunity to discover a very different but equally delicious Peach Loaf.

Here’s to peach season!

Peach Streusel Bread

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2/3 cup  buttermilk
1 large egg
3 Tbsp vegetable oil
6 Tbsp brown sugar
1 cup diced peaches
1/2 cup sliced peaches

Streusel Topping
1/4 cup rolled oats
3 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp chilled unsalted butter, diced

  1. For the streusel topping whisk together oats, brown sugar and cinnamon in a small bowl, using a pastry cutter cut butter into mixture until it forms coarse crumbs. Set aside.
  2. Preheat oven to 350°F and place a baking sheet in oven; spray 2 (5 and 3/4 inch by 3 and 3/4 inch) loaf pans or 1 (9X5 inch) pan with nonstick spray.
  3. Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl and make a well in the center of the mixture.
  4. Whisk together buttermilk, egg, vegetable oil and brown sugar in a medium bowl.
  5. Add to flour mixture and stir just until combined. Gently fold in diced peaches.
  6. Divide batter evenly between loaf pans and arrange sliced peaches on top.   Sprinkle with  streusel.
  7. Place pans on preheated baking sheet and bake, for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then remove from pans and cool completely on wire rack.

Mix together oats, brown sugar and cinnamon.


Add butter.


Cut butter in with a pastry blender until it resembles coarse crumbs.


Peal and chop enough peaches to measure 1 cup. Peel and thinly slice one peach to place on top of loaf or loaves if making 2 smaller ones.


Sift together flour, baking soda and powder, salt and cinnamon.


Whisk together buttermilk, sugar, egg and oil.


Stir liquid ingredients into dry ingredients until well blended.


Fold in peaches.


Place batter into prepared loaf pans, arrange peach slices on top then add streusel.


Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until toothpick inserted into center of loaf comes out clean.  Cool in pan 10 minutes then remove and cool completely on wire rack.

Notes, Tips and Suggestions

  • I’m thinking this recipe would make some very good muffins as well.


More peach recipes…






No Bake Cheesecake with Fresh Berries


We all need a few recipes in our repertoire requiring minimal work and few ingredients yet presentable and delicious.

This recipe for No Bake Cheesecake only takes a few minutes to prepare with three ingredients, some fresh berries and a store- bought graham cracker crust.  If preferred, a homemade crust adds only a few minutes to overall preparation time.

This is a great make ahead recipe as well,  add the cheesecake filling to the crust, cover and refrigerate then add berries just before serving.  No fresh berries? Store-bought pie filling of your choice works great as well.

We’ve been enjoying this cheesecake for years; a family treat as well as a very satisfying dessert for guests.

Although I’ve prepared this too many times to count and recall the recipe by memory occasionally I come across the original clipping from a magazine I purchased while vacationing one summer.

I love a recipe that brings back memories of places and people, it just makes it a little more special!

No Bake Cheesecake with Fresh Berries

1 (8 ounce) package cream cheese (softened at room temperature)

1/3 cup granulated sugar (for the cream cheese)

1 cup whipping cream

2 tablespoons granulated sugar (for the whipping cream)

1  graham cracker pie crust or make your own (see recipe below)

  1. In a small bowl beat whipping cream until it begins to thicken.
  2. Gradually add the 2 tablespoons sugar and beat until thick.
  3. Set aside.
  4. In a bowl beat cream cheese until smooth.
  5. Continue beating while gradually beating in sugar.
  6. Gently fold whipped cream into cream cheese mixture until well blended.
  7. Spoon into prepared crust and smooth out evenly.
  8. Cover and refrigerate at least 4 hours.
  9. Spoon berries over the surface and serve.

Whip cream, sweeten with sugar.  Set aside.


Soften 8 ounce brick of cream cheese at room temperature.


Beat cream cheese until smooth, continue beating while gradually adding sugar until well blended..


Add whipped cream to cheese mixture.


Fold cream into cheese mixture until well blended.


Spoon mixture into prepared crust.


Spread into crust and smooth surface.


Add berries and serve.

Homemade Graham Cracker Crust  (baked or not baked)

1 1/2 cups graham cracker crumbs

1/4 cup packed brown sugar

Pinch of salt

7 tablespoons unsalted butter, melted

  1. Stir graham cracker crumbs, brown sugar and salt together in a large bowl. Add melted butter and stir with a fork.
  2. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.  Using an empty pie plate, place over crust and press down for an even finish to the crust
  3. To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
  4. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.


Notes, Tips and Suggestions

  • I like to make this cheesecake the day before for a more firm filling.
  • Just as delicious using a purchased crust.


Cherry Crisp

cherry yes

Making a Fruit Crisp isn’t new to me.  Peach, Apple and Pear Raspberry are a few we enjoy especially when the fruit is in season.

Seems I’ve never made Cherry Crisp before since no recipe could be found in my collection.  However, the Crisp recipe posted has been my go to recipe for years.  After trying several different versions over the years  this one has won a place in my permanent recipe file.

Finding a good cherry filling recipe wasn’t as easy as I thought it would be. Many of the recipes were over-complicated with too many ingredients and way too much sugar.

In the end, I put together a recipe of my own, uncomplicated, not overly sweet and all about the fresh cherries.

Not bad, think I’ll keep the recipe!

Cherry Crisp

Crisp Topping

1/2 cup butter, melted (measure then melt)

1 cup all-purpose flour

1 cup rolled oats

1 cup lightly packed brown sugar

1 teaspoon almond extract

Cherry Filling

4 cups washed and pitted cherries

1/2 cup granulated sugar

1 teaspoon pure almond extract

1 tablespoon plus 1 teaspoon corn starch.

  1. In large mixing bowl combine oats, flour and brown sugar.
  2. Add melted butter and combine until crumbly. Set aside.
  3. Place pitted cherries into a bowl.
  4. Add granulated sugar, corn starch and almond extract, mix well.
  5. Place mixture into an 8×8 inch baking pan and cover completely with the crisp topping.
  6. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until topping is golden and juices from cherries start bubbling through.
  7. Remove from oven and cool on rack.

Mix together oats, flour and brown sugar.


Add melted butter.


Mix until crumbly, set aside.


Wash, and pit enough cherries to measure 4 cups.


Add granulated sugar, corn starch and almond extract, Toss until well mixed.


Place cherry mixture into an 8×8 baking dish.


Cover cherries with prepared crisp.

cherry yes

Bake in a 375 degree F. oven for 30 to 35 minutes or until golden and juices  from cherries bubble through.

Notes, Tips and Suggestions

  • Delicious served with a scoop of vanilla ice cream or ever so slightly sweetened whipped cream.
  • Enjoy warm, room temperature or even cold.

Cherries seem to be plentiful this year, if you have extra cherries on hand try this Cherry Coffeecake.  It’s delicious!







Cherry Sour Cream Pound Cake


It was time to find a new recipe to nestle some ripe delicious seasonal cherries into and this recipe for Cherry Sour Cream Pound Cake does just that!

Of course, nestling those fresh cherries into Fresh Cherry Scones or Chocolate Cherry Muffins could also be a delicious idea. The goal however is to discover one or two new recipes each year for available seasonal fruit throughout the summer and fall months.

Fine textured, tender crumb and buttery golden crust, traits of a good pound cake but the addition of fresh cherries makes it even better by capturing the taste of summer.

I’m thinking Cherry Pound Cake topped with a scoop of homemade Vanilla Ice Cream…it just keeps getting better!

Cherry Sour Cream Pound Cake

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup softened butter

3 eggs

1 tablespoon vanilla extract

1/2 cup sour cream

3/4 cup pitted and quartered fresh cherries

  1. Pit and chop cherries, set aside.
  2. In a small bowl whisk together flour, baking soda and baking powder.
  3. In a large bowl cream together butter, sugar and vanilla until light and fluffy.
  4. Add in the eggs one at a time and beat for 3 minutes.
  5. Add sour cream and continue beating until it is well mixed in.
  6. Fold in the dry ingredients just until smooth then fold in the prepared cherries.
  7. Pour batter into an approximately 9×5 inch buttered loaf pan and bake in a preheated 350 degree F. oven for about an hour making sure to check if done with a wooden skewer in the center at 50 minutes. (It may take as long as 1 hour 20 minutes.} If surface of loaf is browning too much before loaf is baked tent with aluminum foil.
  8. Allow to cool in pan for 10 minutes then remove and place on a cooling rack to cool completely.

Wash, pit and quarter enough cherries to measure 3/4 cups.


Whisk together flour, baking soda and baking powder, set aside.


Cream together sugar, butter and vanilla until fluffy.


Add eggs one at a time and beat for 3 minutes.



Add sour cream and beat until well mixed.


Fold in dry ingredients.


Lightly flour chopped cherries shaking off excess.


Fold cherries into batter.


Pour batter into greased 9×5 inch loaf pan.


Bake in a preheated 350 degree F. oven until wooden skewer inserted in center of loaf comes out clean.

Notes, Tips and Suggestions

  • Took a chance and cut the sugar down to 1 1/4 cup and results were good. I’m aiming to cut it down to 1 cup the next time making this.  Wish me luck!
  • Although the recipe didn’t specify, dusting the cherries with a little flour helps prevent fruit from sinking to the bottom of the loaf.
  • I added about 1/2 teaspoon almond extract to the chopped cherries before flouring them which enhances the cherry taste.
  • Be patient, seems this loaf likes staying in the oven, make sure it’s cooked through before taking it out.  My loaf took 1 hour 25 minutes, I tented it with foil to prevent from getting too dark and also placed a sheet of foil on the rack under it for the same reason.

Strawberry Oat Crumble Bars


I’m determined to enjoy the seasonal strawberries until they are all gone.  Despite the inclement weather we’ve been experiencing lately there doesn’t seem to be a shortage.   This is the second new strawberry recipe I’ve tried this year with great success.

Strawberry Oat Crumble Bars, a recipe I just couldn’t overlook if only because the strawberry filling is made of fresh strawberries instead of a cooked down version or even jam in the center.

I was concerned the filling might end up being a little too moist and make the bars soggy but the addition of corn starch thickens the strawberry, sugar mixture to perfection!   Lemon zest enhances the already delicious strawberry flavour and should definitely not be omitted… so don’t even think about it.

Sweet, tart, fruity,  buttery, soft and chewy… a perfect strawberry treat!

Strawberry Oat Crumble Bars


3/4 cups all-purpose flour

1 cup rolled oats

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

Zest from 1 lemon

Strawberry Filling

10 ounces fresh strawberries, or approximately 2 cups cut into small pieces  *see note

2 tablespoons sugar

1 tablespoon cornstarch

  1. Cut strawberries into small pieces and place into a bowl.
  2. Add sugar, cornstarch and lemon zest and toss to coat.  Set aside.
  3. Preheat oven to 350 degrees F. and lightly grease an 8×8 square pan and line bottom with parchment paper extending 2 edges to make it easier to lift out once baked.
  4. In a bowl combine flour, oats, brown sugar, baking powder and salt.
  5. Add softened butter and vanilla and with hands combine until crumbly. Reserve 1 cup of the mixture for the topping.
  6. Press remaining amount of mixture into the bottom of pan.
  7. Spread strawberry mixture evenly over the crust.
  8. Sprinkle reserved cup of crumbs over the strawberries.
  9. Bake for 30 to 40 minutes until top is lightly browned.
  10. Cool completely.  Cut into bars or squares.









Notes, Tips and Suggestions

  • Original recipe states to cut into 9 portions., I cut them into 16 small squares instead, in my opinion a more manageable size.
  • *How much is 10 ounces of strawberries?  I weighed out 10 ounces, cut them into small pieces measuring approximately 2 cups which worked out perfectly.
  • The strawberry filling will look a little juicy and you may be tempted not to add the juice.  Don’t worry (like I did) there’s cornstarch in that liquid needed to thicken the filling.
  • I think blueberries poking through that buttery crumble would be just as delicious!


Strawberry Cheesecake Ice Cream


It’s been a long winter having to endure strawberries with the texture of cucumbers and tasting like…. well come to think of it not tasting like anything at all!

They’re here!  The first of Ontario strawberries are finally making their appearance.

In anticipation, I had lined up some new recipes to try out and make the best of the season.   Making Strawberry ice cream was first on my mind  but I quickly discovered the difficulty in choosing a recipe among the many existing.

This recipe is the one I finally chose for it’s simplicity but I confess the word cheesecake stopped me from looking any further.

Some ice cream recipes can be a little complicated and best left for those times you have the time and inclination but some on the other hand can be made with ease and give most delicious results.

This is one of those recipes, easy to make, unbelievably creamy and bursting with the flavour of ripe, seasonal strawberries!

Strawberry Cheesecake Ice Cream

8 ounces cream cheese  (softened)

1/2 cup sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla

3/4 cup fresh pureed strawberries

1 cup half and half (10% cream)

  1. Place ice cream freezer bowl in freezer the night before.
  2. Beat together cream cheese and sugar until well blended and creamy.
  3. Beat in lemon juice and vanilla.
  4. Add pureed strawberries beating until well mixed.
  5. Beat in the half and half.
  6. Cover and refrigerate for at least 1 hour or until very cold.
  7. Add to ice cream maker and process until ice cream mixture freezes and becomes thick and creamy.  (Time will depend on ice cream maker brand.)
  8. Serve at once or place into a container which has been previously placed in the freezer.
  9. Store for a few hours for firmer consistency.

Fresh in season strawberries.


Place sugar and cream cheese into a bowl.


Beat until creamy.


Beat in lemon juice, vanilla and strawberry puree.


Beat in the half and half.


Cover and refrigerate for at least an hour.


Churn in ice cream maker according to manufacturer directions


Place into a container which has been previously placed in the freezer.


Smooth ice cream out eliminating any air pockets, place plastic wrap over surface, place lid and freeze



Notes, Tips and Suggestions

  • Recipe can also be made from frozen sweetened strawberries, same 3/4 cup amount but omit sugar.
  • Ice cream can be served right after churning but will have a soft serve consistency or placed in the freezer to firm.  (Just don’t tell anyone it’s in the freezer or it won’t be there for long!)




English Muffin Bread


This recipe certainly piqued my interest.

If the results for this English Muffin Bread proved to be as good as the accompanying  picture it would certainly replace the need for store bought English Muffins.

After comparing several recipes each containing different measurements, ingredients and even methods of preparation this was the only one I came across with a one loaf yield instead of two.  As always, trying a new recipe is somewhat experimental so making one loaf instead of two just made more sense at the time.

Who can possibly know how delicious this bread is unless one tries it!  I can’t express in words how good it is.  It will be very hard to eat a store bought English Muffin after this, there’s just no comparison.

I count it as a successful experiment… should have made two!

English Muffin Bread

2 1/4 cup all-purpose flour

1 tablespoon active dry yeast

1 tablespoon sugar

3/4 teaspoon salt

1 cup warm water

2 tablespoons cornmeal

  1. Combine 1 cup flour with the yeast, sugar and salt.
  2. Add the cup of warm water and beat with mixer at medium speed for 3 minutes. (Make sure to beat for the entire 3 minutes.)
  3. Add remaining flour a little at at time until unable to continue using mixer then continue mixing with a wooden spoon or spatula.  (Amount of remaining flour needed may be slightly more or less depending on the moisture content of flour.  Dough should be soft,  pliable, and slightly sticky.)
  4. Coat a 8 x 41/2 loaf pan with butter then dust heavily with cornmeal.
  5. Place dough on a floured board and shape into a rough loaf shape.
  6. Place the loaf in the loaf pan and cover with a damp paper towel, allow to rise for 1 hour.
  7. Sprinkle top of loaf with cornmeal and bake in a preheated 400 degree F. oven for 30 to 40 minutes or until it sounds hollow when tapped. (If loaf top begins to brown too much by 30 minutes cover with foil to reduce over browning.
  8. Remove loaf from pan and cool completely before slicing.













Notes, Tips and Suggestions

  • Instead of covering rising loaf with a damp paper towel I inverted another loaf pan over the loaf . (I had a strong feeling the towel could stick to the loaf, actually I’m pretty sure it would have.)
  • Bread toasts up amazingly well enhancing both texture and taste.

Frozen Lemon Icebox Dessert


I don’t quite know what sparked the memory of this particular dessert, the last time I remember making it dates back a few decades.

Unfortunately, the recollection of this recipe didn’t come with the memory of which recipe book or binder it was hiding in.

Eventually the image of a typewritten sheet came to mind so it wasn’t necessary to check any cookbooks. That made the recipe a little easier to find but there was still a substantial number of older binders and files to go through.

I’m not sure if by chance I first reached for the right binder or somehow instinctively knew it was there all along.  Just as I had pictured, typewritten and the evident ingredient stains on the sheet showed the recipe had been well used.

It’s interesting to note the transition from typewriter to computer key board to share this recipe but even over the span of time this dessert remains as delicious as the first time I made it.

Refreshingly light and lemony,  the perfect ending to any summer meal and a great make ahead dessert for any surprise visitors that may drop in.

Now if I could only remember who was nice enough to pass this recipe on to me… that would complete this sweet memory!

Frozen Lemon Icebox Dessert

¾ cups graham wafer crumbs

¼ cup butter, measure then melt

3 eggs separated

2 teaspoons finely grated lemon zest

¼ cup freshly squeezed lemon juice

½ teaspoon salt

¼ cup sugar (for the egg whites)

1 cup whipping cream (35%)

  1. Place graham crumbs and melted butter into a bowl.
  2. Toss around with a fork until butter is well mixed into the crumbs.
  3. Remove about 2 to 3 tablespoons of crumbs and set aside to use for the topping.
  4. Place remaining crumbs into an 8×8 square baking dish and spread evenly to cover bottom then pat crumbs down gently.  Set aside.
  5. Into a saucepan combine egg yolks, 1/4 cup sugar, lemon zest, lemon juice and salt.
  6. Cook over medium heat constantly stirring until slightly thickened, this will only take a few minutes.
  7. Remove from heat and cool while beating the egg whites.
  8. Beat egg whites until foamy then gradually add in the remaining ¼ cup sugar until stiff peaks.
  9. Fold lemon yolk mixture into the beaten egg whites until no yellow streaks remain.
  10. In a separate bowl beat whipping cream to stiff peaks then fold into egg mixture.
  11. Pour mixture into pan and spread out evenly.
  12. Sprinkle reserved graham crumbs over the top, cover with plastic wrap then place into freezer for at least 4 hours.
  13. When ready, remove from freezer, cut and serve.

In a bowlcombine graham crumbs and melted butter.


Stir with a fork until well combined.


Reserve 2 to 3 tablespoons for top then gently press the remaining crumbs on the bottom of an 8×8 baking pan.  Set aside.


Combine egg yolks, sugar, salt, lemon juice and zest in a saucepan on medium heat.


Stir constantly until slightly thickened. Set aside to cool while beating the egg whites.


Beat egg whites until foamy then add remaining 1/4 cup of sugar gradually beating to stiff peaks.


Fold yolk mixture into beaten egg whites until no yellow streaks remain.


In a separate bowl beat whipping cream to stiff peaks.


Fold whipping cream into egg mixture.


Pour mixture into prepared pan, spread evenly then sprinkle reserved crumbs on top.  Cover and place in freezer for at least 4 hours.


Serve frozen.

Notes, Tips and Suggestions

  • This mixture can also be poured into an 8 inch graham cracker pie shell however if making your own pie shell the amount used in this recipe will not be enough.   Either use your favourite recipe or buy a ready made one.
  • Lemon thyme is flourishing in the garden, couldn’t help but use it as part of the garnish!



Ricotta Gnocchi in Browned Butter Sauce


My first encounter with gnocchi of the potato variety is memorable but not in a good way.  Dense, overly chewy and hard to swallow are not words you want to associate with gnocchi.

Many years later I ventured into the art of  making gnocchi using a recipe in one of my old cook books and we have been enjoying them ever since.

Two memories have remained vivid in my mind from the first time I made gnocchi.  First, I didn’t make enough for dinner that night thinking they would considerably increase like pasta… and they didn’t.

Secondly, the gnocchi interruption!

Kids all in school that afternoon and as I sat at the kitchen table busily working on the gnocchi I heard some rustling outside the front door and decided to go check what it was all about. One of my children had escaped from kindergarten class and was hanging out on the front porch. Back to school we went suspending my gnocchi making for a while.

It’s hard to believe that each time since as I sit at the kitchen table making gnocchi, even in a different home, I remember that day like it was yesterday.

Enough about potato gnocchi since this post is about Ricotta Gnocchi which are equally delicious and super easy to make.

I’ve been wanting to share my Ricotta Gnocchi recipe for some time now but am glad I delayed since recently discovering a new and better recipe which has replaced the old one.

Light, fluffy and soft.  Now those are words you want to associate with a good plate of gnocchi!

Ricotta Gnocchi

8 ounces/ 250 g. ricotta

¾ cups fresh, finely grated parmiggiano cheese

¾ to 1 cup all-purpose flour plus more for dusting

1 egg plus 1 egg yolk

¼ teaspoon salt

  1. Combine ricotta, egg, egg yolk, grated cheese and salt into a bowl.
  2. Stir in ¾ cups flour then the rest a little at a time until a soft, slightly sticky dough forms.
  3. Turn dough out on a lightly floured work surface, sprinkle top with flour and pat down.
  4. Roll dough to about a 1 inch thickness then cut into about ¾ inch strips.
  5.  Gently and lightly roll each strip of dough into cylinder shape.
  6. One roll at a time pinch off or cut pieces approximately 3/4 to 1 inch long.
  7. Place pieces on a wooden gnocchi board and with a floured fork lightly draw each dough piece along the board forming the gnocchi.
  8. Place gnocchi on a tray covered with a clean tea towel.  Refrigerate if using the same day or freeze gnocchi on tray then transfer to plastic bag to store in freezer for later use.
  9. To cook gnocchi bring a large pot of water to a boil, add salt then add gnocchi, stir gently.  When gnocchi float to the top allow them to boil for one minute then remove and drain.  Cook frozen gnocchi straight from the freezer, cooking time will increase.

Mix together ricotta, egg, egg yolk, salt and cheese


Add flour and with hands bring dough together.


On a lightly floured surface pat dough down with hands.


Roll to about 1 inch thickness.


Cut into about 3/4 inch wide strips.


Roll each strip into cylinder shape.


Pinch or cut off off  3/4 to 1 inch pieces.


With floured fork and gnocchi board lightly draw dough piece along board to form gnocchi.


Place gnocchi on a tea towel covered tray and refrigerate if cooking the same day otherwise freeze on tray until solid then store in plastic bag in freezer until ready to use.

Browned Butter Sauce

4 tablespoons unsalted butter

1/4 teaspoon salt

black pepper

1/2 cup gnocchi cooking water for the sauce

  1. Melt butter in a frying pan over medium high heat letting it bubble until it turns brown, add salt and pepper.  Watch closely so not to burn.
  2. Pour the cooked gnocchi into the frying pan tossing until coated with the butter, add the  1/2 cup cooking water, gently stir together until the butter and starch in the water emulsify producing a sauce that coats the gnocchi.
  3. Taste and add more salt if required.
  4. Serve immediately.

Add gnocchi to salted boiling water.


When they rise to the top allow to boil 1 minute then drain. Reserve 1/2 cup cooking water for sauce.


In a skillet on medium high heat combine butter, salt and pepper.


Allow butter to lightly brown, careful not to burn.


Add drained gnocchi into skillet and toss until coated with butter, add cooking water and allow sauce to thicken while gently stirring.


Delicious!  Serve immediately.

Notes, Tips and Suggestions

  • Gnocchi can also be formed by cutting each log into 3/4 to 1 inch pieces and cooked without using fork and gnocchi board.  However, the ridges formed by the board and hollow in the gnocchi formed by the fork are great for capturing the delicious sauce.
  • Ricotta gnocchi are delicious served with a tomato sauce as well.