Our housemade Ricotta Gnocchi and magic sauces have been one of Elaia's signature dishes for over 10 years. The original recipe was citrus based but we've modified it over the years as we play around with the sauces.

Our Ricotta Gnocchi Recipe is simple but remember the key ingredient is the 'love' you put into it when you mix, knead, roll, pinch and cook it.

Although we have taken the gnocchi off our new menu, it will still make a guest appearance on our Menu Boards. 

Pour yourself a glass of wine, listen to your favourite music and make it with your favourite person. Have fun!

1kg good fresh ricotta cheese
100g plain flour
salt and pepper to taste

Mix all ingredients until well combined. If ricotta is really moist add more flour to bind.

Sprinkle the surface with flour.  Divide dough into two portions. Roll each portion to desired thickness to form a log.

Using a knife cut log into 2cm pieces. Give each piece a little pinch to form shape and place on floured tray. Make sure there is space between gnocchi.

When all dough is cut into pieces and placed on tray, refrigerate for 10 minutes so they can firm up.

Bring water to boil and blanche in batches. It should only take around three minutes or until they reach the top of the water.

Use slotted spoon to transfer cooked gnocchi to iced water. This will stop them from overcooking.

They are now ready to be cooked with your favourite sauce. Try pan frying with a little oil or butter as it gives the gnocchi a golden colour and buttery taste.



This is the original recipe that we have been using at Elaia for the last 20 years.  It has been tweaked along the way but we think this recipe is a winner!  We hope you enjoy making it and eating it as much as we do.  


Coffee Mixture

  • 450 mls strong black coffee
  • 3/4 cup castor sugar
  • good splash of Kahlua
  • 1 packet of Savoiardi Sponge Finger Biscuits

Cream Cheese Mixture

  • 150g softened cream cheese
  • 600mls cream
  • 1/2 cup castor sugar

Cocoa Powder for dusting


Combine the coffee, 3/4 cup castor sugar and Kahlua.   Allow to cool.

Beat the sugar, softened cream cheese and the cream until well combined. 

Dip the biscuits in the coffee just enough to cover.  Do not soak.

Cover the base of a small baking dish with a layer of biscuits.  

Cover the biscuits with a layer of cream cheese mixture. 

Dust cream cheese layer with cocoa powder.

Repeat layers until top layer is Cream Cheese mixture.

Dust generously with cocoa powder.     Refrigerate before serving. 

Decorate with chocolate ganache and cream quenelles and dusting of icing sugar.  


Preparation Time: 30 minutes

Refrigeration Time before serving: 2 hours minimum.  

If possible make a day in advance before serving as the coffee and Kahlua flavours infuse the biscuits and is more moist.  It also allows the layers to set which looks nicer when serving. 

Don't soak the biscuits in the coffee as it will cause them to go soggy and will fall apart when serving.   Just a quick 'dunk' in the coffee is all that is needed.  

Tia Maria liqueur can also be used instead of Kahlua.