A Soft, Creamy, and Chocolate-Filled Treat Inspired by Sicilian Cannoli
Creamy, chocolate-studded, and melt-in-your-mouth delicious — these Ricotta Cannoli Squares aren’t your traditional Italian cake, but they capture all the nostalgic flavors of Nonna’s cannoli in every single bite.
Think of it as a cross between a cheesecake and a tender custard square, without flour, yeast, or fuss.
This simple, oven-baked treat is perfect for last-minute gatherings or an afternoon indulgence.
It’s naturally gluten-free thanks to the use of potato starch instead of flour, and it’s highly customizable: swap the chocolate chips for candied orange peel, dried cherries, or even pistachios for a unique twist.
💛 Why Nonna Loves This Recipe
Because it’s easy, affordable, and makes use of pantry staples like ricotta, sugar, and eggs. No mixer required, no complicated crust — just stir, pour, and bake. And it channels all the classic cannoli flavor without the frying!
DOWNLOAD PDF OF THIS RECIPE HERE:
🕒 Cooking Time
Preparation: 5 minutes
Cooking: 40 minutes
Total Time: 45 minutes
Servings: 9 squares
Difficulty: Very easy
Cost: Inexpensive
Method: Oven-baked
Cuisine: Italian
📝 Ingredients
2 cups (500 g) whole-milk ricotta, well drained
1/2 cup (100 g) granulated sugar
1/4 cup + 1 tbsp (50 g) potato starch (or cornstarch)
1/2 cup (80 g) dark chocolate chips
1 large egg
👩🍳 Method
Prep the Ricotta
Place the well-drained ricotta in a medium bowl. Add sugar, the egg, and potato starch. Mix well until you have a smooth, creamy batter.Add Chocolate Chips
Stir in most of the chocolate chips, saving a small handful for the top.Prepare the Pan
Line a 20 cm x 20 cm (8-inch) square baking pan with parchment paper. Pour in the ricotta mixture and level the surface with a spatula. Sprinkle the reserved chocolate chips on top.Bake
Bake in a preheated oven at 180°C (356°F) for about 40 minutes, or until the top is lightly golden and set.Cool and Dust
Let cool completely in the pan. Once cooled, dust with powdered sugar (optional), cut into squares, and serve.
🧾 Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Sugars | 14 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 45 mg |
💡 Tips & Tricks
Drain the Ricotta Well: This helps prevent excess moisture and keeps the texture creamy, not watery.
Customize It: Replace chocolate chips with chopped nuts, dried fruit, or lemon zest for variation.
Gluten-Free Alternative: This cake is naturally gluten-free thanks to potato starch.
Store It: Keep leftovers in the fridge in an airtight container for up to 3 days.
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