Join our Vincenzo’s Plate famiglia!
Vincenzo's Plate
  • Recipes
    • All Recipes
    • Pasta
    • Pizza
    • Sauces
    • Bread
    • 30 Minute Meals
    • Nonna’s Recipes
    • Vincenzo’s Basics
    • Recipes by Course
      • Appetizer
      • Mains
      • Dessert
      • Sides
      • Drink
  • About
  • Tours
  • Shop
  • Recipes
    • All Recipes
    • Pasta
    • Pizza
    • Sauces
    • Bread
    • 30 Minute Meals
    • Nonna’s Recipes
    • Vincenzo’s Basics
    • Recipes by Course
      • Appetizer
      • Mains
      • Dessert
      • Sides
      • Drink
  • About
  • Tours
  • Shop

Gnocchi + Cannelloni = Gnoccoloni

Author:

Vincenzo Prosperi

Updated:

20th May, 2025

0 Comments

share:

  • Share on Facebook
  • Share on X
  • Share on Pinterest
  • Email this Page

This post contains affiliate links. See disclosure policy.

Jump to Recipe

Jump to Video

How to Make Gnocchi + Cannelloni = Gnoccoloni

This pasta masterpiece is the marriage of gnocchi and cannelloni, aptly named GNOCCOLONI! Invented in 2018 by Italian-born (Australian) Masterchef contestant Gina Ottaway, they are widely sought after and utterly delicious!

To create these mezzaluna-shaped morsels of pasta, Gina joined me in the kitchen and used the same ingredients as gnocchi. Then, she stuffed them with delicious ricotta and spinach filling that will melt in your mouth. You can’t miss this pasta invention, as it’s an Italian dish recreated and EVERYTHING.

Moreover, the GNOCCOLONI is a great dish to impress your guests with something delicious. Not only do these look good on the plate, but they taste great too! This is it if you want a new twist on traditional Italian food! Although this recipe is straightforward to make, it does take some time.

Therefore, the Gnoccoloni must be chilled for at least an hour to be set before being stuffed. So, if you’re like me and think, ‘What could I possibly do with the rest of my life?’, this is perfect for you! Allow yourself enough time to chill the Gnoccoloni before stuffing them, and you’ll be rewarded with a mouth-watering dish.

Watch Gnoccoloni recipe:

gnocchi

Nonna Gina’s Top Tips To Make Gnocchi + Cannelloni = Gnoccoloni

Nice and fluffy

Once strained, leave the potatoes in the sieve, place this over the top of the pot (letting it rest on the brim), and cover it with the lid, leaving a small gap for air to escape. Leave this aside for 15-20 minutes. This will remove any excess moisture and make sure your potatoes are nice and fluffy.

Scoop it all!

Make sure to scoop out all the mixture into a piping bag so it is easier to fill your Gnoccoloni!

White edge

You will notice that some of the potatoes have a slightly white edge – this means they have perfectly steamed well!

gnoccoloni

Gnocchi + Cannelloni = Gnoccoloni

Print Recipe
Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 40 minutes mins
Servings: 4

Equipment

  • Medium size pot to boil the potatoes
  • Sieve
  • Chopping-board
  • Sharp cutting knife
  • Medium fry pan
  • Ricer
  • Rolling pin
  • Cookie Cutter

Ingredients

  • 4 Large brush potatoes
  • 4 cloves Garlic
  • Water, to boil the pasta & the potatoes
  • 500 grams Ricotta
  • 500 grams Spinach
  • 2 Eggs
  • Parmesan Cheese, as much or as little as you like!
  • 300-500 grams Potatoes
  • EVOO
  • Sage
  • Grapeseed oil
  • 75-100 grams Butter
  • Salt and Pepper

Instructions

  • Wash and peel the potatoes well, then cut them into even, medium size pieces and leave them to boil in a pan filled with water.
  • When the potatoes have come to a boil (you will normally see a foam start to form at the top of the water), use a fork and press it into one of the potatoes, to see if it is soft. If it goes through quickly and easily, take them straight off the boil and strain them well.
  • Slice and chop the garlic cloves using a chopping board and sharp knife.
  • Put a fry pan on medium heat and add a generous amount of EVOO, then add the spinach straight on top and season with a few pinches of salt and pepper too. Leave this to cool on your chopping board and chop it up finely.
  • Scoop the ricotta into a large mixing bowl and crack an egg on top. Whisk this well and combine it into the mix as it will act as a binding agent for all the ingredients.
  • Then, add a generous portion of shredded mozzarella, a big handful of parmesan cheese, salt, pepper, and mix again.
  • Finally, give the spinach one last chop, and add it into the bowl too, mixing it so that all the delicious flavours combine.
  • Scoop out all the mixture into a piping bag so it is easier to fill your Gnoccoloni!
  • Now, back to the potatoes! Remove the lid, and you will notice that some of the potatoes have a slightly white edge – this means they have steamed well. They should be lukewarm to touch.
  • Get 2 handfuls of plain flour and put them into the centre of the chopping board. Make a well in the middle and put the potatoes through the ricer, making sure not to waste one bit!
  • Once all the potatoes have been put through the ricer, make another well in the centre, crack an egg into the middle of it and start to blend all the ingredients together.
  • Gently knead the gnocchi dough and if it feels sticky, add a small amount of flour at a time to get it to just the right consistency. Keep adding and kneading until you create a large “GNOCCO!”
  • NONNA GINA’S TIP: To test the gnocchi dough, press down using your finger and if it holds well, you’re on the right track!
  • Sprinkle some flour to the side of your board, and leave the dough to rest.
  • To start making the gnoccoloni, cut a small portion of dough from the larger piece and place flour underneath and on top, gently flattening it with your hands. Then, using a rolling pin, VERY GENTLY roll back and forth, turn it over and repeat. Always making sure there is enough flour, so it doesn’t stick.
  • Once rolled out, use the cookie cutter to make round discs and begin to pipe a nice size amount of filling into the centre of each one.
  • Gently fold over each morsel, joining them from edge to edge and pressing down delicately to seal the sides so you don’t make a hole in the dough.
  • Sprinkle flour on to your board, placing each Gnoccolone on top, this will help prevent it from sticking to it.
  • HOW TO MAKE THE SAUCE
  • Get fresh leaves of sage and put them into a pan, crisping them up using grapeseed oil. Then put these to the side.
  • Put a fry pan on medium heat and add around 75g of butter, moving the pan around so the butter quickly melts and covers the base of it.
  • Once the butter has melted, using a tablespoon, scoop some up and check if there are burnt bits at the bottom, if they are, your butter is ready!
  • HOW TO COOK THE GNOCCOLONI
  • Bring a large pot of water to boil – don’t forget to add a handful of salt once it is boiling away.
  • Gently place each Gnoccoloni into the pot and wait until they rise to the top. Once they do, drain them well and add them to the pan with the butter, then drop them in and lather them in butter.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

How to serve Gnocchi + Cannelloni = Gnoccoloni

Put the Gnoccoloni onto a flate plate, add a few sage leaves on top and sprinkle some pepper on them along with a few more drops of the delicious burnt butter.

 

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Ciao, from Vincenzo

I’ve made it my mission to bring authentic Italian recipes into your kitchen, because great Italian food shouldn’t be complicated. Good food brings people together!

Join our famiglia and stay up to date with my new recipes, exclusive news and cooking tips direct from Nonna

Subscribe

Join Me In Italy

Pescara, Abruzzo

Experience the heart of Italy like never before with our exclusive, intimate Abruzzo tours. Explore hidden gems, savor world-class truffles, make pasta with locals and create memories to last a lifetime. Hosted by yours truly, and my family.

Group Tours

Most Popular Videos

16:17

10M Views

How to Make Neapolitain Pizza…

14:56

6M Views

How to Make Spaghetti Carbonara…

18:17

5M Views

Italian Chef Reacts to Popular…

9:26

3M Views

Mouthwatering Spanish Omlette…

More Videos

Vincenzo’s
Favourite Recipes

A carefully curated selection of the recipes I literally cannot live without. My favourites mostly because of the irresistible flavors but also often because of the memories they evoke.

  • How to Make Ultimate Bolognese Sauce Recipe

    How to Make Ultimate Bolognese Sauce Recipe

  • Pecorino Cheese Balls

    Pecorino Cheese Balls

  • Limoncello Tiramisu

    Limoncello Tiramisu

  • Top 5 Italian Pasta Recipes

    Top 5 Italian Pasta Recipes

Subscribe for weekly recipes

Name

About
Tours
Work with us
Contact
Privacy and Disclosures
Instagram
YouTube
Facebook
TikTok

© Vincenzo’s Plate | Design by Street Fresh Digital Media. Theme by OC.

Vincenzo's Plate

Subscribe for weekly recipes

Name