Ricotta Gnocchi – Ready in 20 minutes!
Light, pillowy, and impossibly quick, Ricotta Gnocchi – Ready in 20 minutes! is the kind of weeknight kitchen win I make on repeat. Using 500g whole-milk ricotta, a single egg, a handful of grated Parmesan, and just 200g 00 flour (or all-purpose), these little dumplings come together fast and taste like a plateful of comfort. This recipe is forgiving, fast, and perfect for serving with a simple tomato sauce, brown butter and sage, or a bright lemon and herb dressing.
Why I love this Ricotta Gnocchi – Ready in 20 minutes!
Gnocchi can feel intimidating, but this ricotta-based version skips the long boiling and pounding of potatoes. It’s light because the ricotta brings moisture and tenderness, and the 00 flour keeps them delicate. You’ll be surprised how few ingredients you need to get a restaurant-worthy plate on the table in about 20 minutes from start to finish.
Ingredients
- 500g whole-milk ricotta, well drained
- 1 large egg
- 6 tablespoon Parmesan cheese, grated
- 200g 00 flour or all purpose flour
- sea salt
Equipment
- Bowl for mixing
- Fine mesh strainer or cheesecloth (if you need to drain the ricotta)
- Fork or gnocchi board (optional)
- Large pot for boiling
- Slotted spoon
- Sheet tray lightly dusted with flour
Prep in advance
If your ricotta is watery, place it in a fine mesh strainer over a bowl and let it drain for at least 15 minutes. Well-drained ricotta is essential to keeping the dough light and preventing it from becoming sticky. You can do this step while you bring a pot of water to a boil or prepare a simple sauce.
Step-by-step Instructions
- Place the 500g whole-milk ricotta in a large mixing bowl. If you haven’t already drained it, spoon the ricotta into a fine mesh strainer and let excess liquid drip away until it’s noticeably thicker.
- Add 1 large egg to the ricotta and beat lightly with a fork until combined and smooth.
- Stir in 6 tablespoon Parmesan cheese, grated, and a pinch of sea salt. Mix until evenly distributed.
- Sprinkle 200g 00 flour (or all-purpose flour) over the ricotta mixture. Fold the flour in gently with a rubber spatula or wooden spoon until a soft dough forms. The dough should hold together but remain tender; avoid overworking it.
- Turn the dough out onto a lightly floured surface. With floured hands, divide the dough into 4 equal pieces. Roll each piece into a rope about 2 cm thick. If the dough sticks, dust your hands and work surface with a little extra flour.
- Using a knife or bench scraper, cut each rope into 2 cm pieces to form the gnocchi. If you like, gently roll each piece across the tines of a fork or a gnocchi board to create ridges that hold sauce. Place the shaped gnocchi on a sheet tray lightly dusted with flour so they don’t stick together.
- Bring a large pot of salted water to a simmer over high heat. Add the gnocchi in small batches so they have room to cook without crowding. They are ready when they float to the surface, about 1 to 2 minutes after adding.
- Use a slotted spoon to transfer the cooked gnocchi to a warm pan with your chosen sauce or to a serving bowl. Repeat with remaining gnocchi.
- Toss the gnocchi gently with sauce and finish with an extra sprinkle of Parmesan and a grind of sea salt to taste. Serve immediately.
Serving suggestions
These ricotta gnocchi shine with simple sauces that let their texture and flavor sing. Try one of these quick ideas:
- Brown butter and fresh sage: Melt unsalted butter until nutty, add torn sage leaves, and toss the cooked gnocchi in the sauce. Finish with Parmesan.
- Classic tomato sauce: Spoon warm marinara over the gnocchi and top with basil and more grated Parmesan.
- Lemon, olive oil, and herbs: Whisk lemon zest, lemon juice, extra-virgin olive oil, chopped parsley, and a pinch of sea salt; toss with gnocchi for a bright finish.
Tips for success
- Drain the ricotta: Excess moisture makes the dough too soft. Well-drained ricotta gives you the pillowy texture you want.
- Measure flour carefully: Use the amount stated — 200g — and add only a dusting more if the dough is sticky. Over-flouring makes the gnocchi dense.
- Handle gently: Minimal handling prevents toughness. Fold and roll with a light touch.
- Cook in small batches: Crowding the pot cools the water and can cause the gnocchi to stick together.
- Serve right away: Gnocchi are best fresh from the pot. If you must hold them, toss lightly with a little olive oil to prevent sticking and rewarm gently in sauce.
Make-ahead and freezing
You can freeze shaped gnocchi on a sheet tray until firm, then transfer to a sealed container or zip-top bag. Cook from frozen by adding a minute or two to the usual cooking time; they’ll float when done. This makes for a speedy meal any night of the week.
Why this works
The ratio of ricotta to flour is what keeps these gnocchi so tender and quick. The egg acts as a binder so you don’t need extra potatoes, and the Parmesan adds savory depth. Using 00 flour yields silkier gnocchi, but all-purpose flour is a perfect substitute if that’s what you have.
Recipe card
Yields: 3–4 servings
Active time: 15 minutes
Total time: 20 minutes
Ingredients:
- 500g whole-milk ricotta, well drained
- 1 large egg
- 6 tablespoon Parmesan cheese, grated
- 200g 00 flour or all purpose flour
- sea salt
Instructions (clear, step-by-step):
- Drain the ricotta if necessary so it’s thick and not watery.
- In a large bowl, combine the drained 500g whole-milk ricotta with 1 large egg; mix until smooth.
- Stir in 6 tablespoon grated Parmesan and a pinch of sea salt until evenly combined.
- Add 200g 00 flour (or all-purpose flour) and fold gently until a soft dough forms. Stop as soon as the dough holds together.
- Turn dough onto a floured surface, divide into four pieces, roll each into a 2 cm-thick rope, and cut into 2 cm pieces.
- Optional: roll each piece across a fork or gnocchi board for ridges. Place on a floured sheet tray.
- Bring a large pot of salted water to a boil, add gnocchi in batches, and cook until they float (about 1–2 minutes).
- Lift gnocchi with a slotted spoon into sauce or a serving bowl, toss gently, garnish with Parmesan, and serve immediately.
Final thoughts
Ricotta Gnocchi – Ready in 20 minutes! is the kind of recipe that feels indulgent but is surprisingly quick and simple. Once you get comfortable forming the little pillows, you’ll find endless ways to dress them up. Keep the foundation — 500g whole-milk ricotta, 1 large egg, 6 tablespoon Parmesan, 200g 00 flour or all-purpose flour, and a pinch of sea salt — and change the sauces and herbs to match your mood. Quick, tender, and utterly satisfying, these gnocchi are destined to become a regular in your dinner rotation.
Ricotta Gnocchi - Ready in 20 minutes!
Ingredients
Equipment
Method
- Drain the ricotta well by placing it in a sieve over a bowl for about 30 minutes, or pat it dry with paper towels until not watery.
- In a large bowl, combine the drained ricotta, the egg, and grated Parmesan; stir until evenly mixed.
- Add 150 g (about ¾ of the flour) and a generous pinch of sea salt to the bowl, then bring the mixture together with your hands until a soft, slightly sticky dough forms.
- Lightly flour your hands and work surface with the remaining flour. Turn the dough onto the surface and gently gather it into a ball; add a little more flour only if the dough is too sticky.
- Flatten the dough into a disk about 1 inch (2½ cm) thick. Cut into strips about ¾ inch (2 cm) wide and roll each strip into a rope, then cut the ropes crosswise into ¾ inch (2 cm) pieces.
- Arrange the formed gnocchi on a parchment-lined baking tray while you finish shaping the rest.
- Bring a large pot of water to a gentle boil. Drop the gnocchi into the water in batches and cook for 1–2 minutes or until they float to the surface.
- Remove cooked gnocchi with a slotted spoon and serve immediately with your preferred sauce.
Notes
- Drain ricotta thoroughly to avoid a wet dough.
- If the dough is too sticky, add flour sparingly until manageable.
- Freeze uncooked gnocchi on a floured tray until firm, then transfer to a freezer bag for up to 1 month.
- Cook frozen gnocchi straight from the freezer for about 3–4 minutes until tender.
- Pat drained ricotta off paper with a spatula if it sticks.
