Ricotta Gnocchi with Rosemary Sweet Corn and Poached Egg




8 ounces whole milk ricotta

1/2 cup rye flour (finely ground, if possible)

1/3 cup grated Parmesan cheese (see note)

1 large Pete and Gerry’s Organic Egg, yolk only

½ teaspoon sea salt


4 tablespoons unsalted butter, divided

2 garlic cloves, minced

1 ear of sweet corn

1 tablespoon minced fresh rosemary

1/2 teaspoon sea salt

Black pepper, for serving


4 large Pete and Gerry’s Organic Eggs, Poached, Fried, or soft-boiled


  • Line a strainer with a coffee filter or cheesecloth. Place the ricotta in the strainer and let sit for 30 minutes. The brand of ricotta I use doesn’t have a lot of moisture, so I often reduce this time to 15 minutes. If you find your ricotta has a high-liquid amount, wrap in the cheesecloth/coffee filter, then press down on the ricotta to help extract more liquid if it still seems to have a high amount of liquid after 30 minutes. 
  • Place the flour in a bowl along with the strained ricotta, parmesan, egg yolk, and salt. Stir to combine and place in the refrigerator for 15 minutes. The mixture should be tacky but not overly wet. 
  • Bring a pot of salted water to a boil. Divide the dough into 6 pieces. Working with one piece at a time on a well-floured surface, roll into about ½” thick rope, as evenly as you can. With a sharp knife or bench scraper, cut the rope into 1” pieces. You should get about 10 to 12 pieces per rope.
  • Place on a floured sheet tray (to prevent sticking) and repeat the process with the remaining pieces. Alternatively, after you cut the gnocchi, use a gnocchi board or fork tines to roll each piece, creating the classic gnocchi look.
  • Once ready, work in two batches and cook the gnocchi until they rise to the top and are tender. Transfer to a clean sheet tray and repeat with the second batch. 
  • Once the gnocchi is cooked, cook the eggs using your desired method.
  • Finally, heat a large skillet or braiser over medium heat. Add the butter, melt, and follow with the minced garlic. Cook for a minute, then add the sweet corn, cooking for another two minutes or so, just enough to take the raw-flavor but leaving fresh corn's texture. 
  • Stir in the gnocchi, rosemary, and salt, cooking until the gnocchi is hot and everything is well coated in butter. Taste and adjust the salt/rosemary as desired.
  • Divide the gnocchi and corn mixture into four bowls and top each with an egg. Top with freshly cracked black pepper before serving.


  • As always, look for Parmesan that uses vegetarian rennet- only found in brands producing Parmesan in the United States. 
  • Recipes used to pull from for creating the gnocchi: The Kitchn, Gimme Some Oven, and Food52

Keywords: ricotta gnocchi