Ricotta Gnocchi Recipe
Light, pillowy dumplings that come together in under an hour—this Ricotta Gnocchi Recipe is an easy, comforting weeknight win that feels like a little piece of restaurant magic at home. Think soft clouds of ricotta and Parmesan, gently boiled and tossed in a simple olive oil and herb sauce, or dressed up with a slow-simmered tomato ragù. This version is approachable: no potato peeling, no heavy hands with flour, and a straightforward technique that yields reliable results every time.
Why you’ll love this Ricotta Gnocchi Recipe
If you’ve avoided making gnocchi because you were intimidated by potatoes or long-cooking days, ricotta gnocchi is your shortcut to fluffy dumplings. They’re faster, lighter, and perfect for customizing with your favorite cheeses and sauces. This recipe uses minimal ingredients—just ricotta, eggs, Parmesan, flour, olive oil, and salt—so the flavors shine and the method remains uncomplicated. The result is delicate, tender gnocchi that pair beautifully with a bright tomato sauce, a browned butter sage glaze, or a simple garlic and olive oil dressing.
Ingredients
- 12 ounces ricotta cheese
- 2 large eggs, slightly beaten
- 1 cup Parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons olive oil
- 1 teaspoon salt
Equipment you’ll need
- Large mixing bowl
- Fork or whisk
- Fine-mesh sieve or cheesecloth (optional, for draining)
- Bench scraper or knife
- Large pot for boiling
- Slotted spoon
- Serving pan for sauce
Prep tips before you start
Successful ricotta gnocchi hinge on a relatively dry ricotta and gentle handling. If your ricotta feels overly wet, drain it in a fine-mesh sieve or cheesecloth for 15–20 minutes to remove excess liquid; this prevents the dough from becoming too sticky and needing excess flour. Measure the flour by spooning it into the cup and leveling off—packing flour can lead to heavy gnocchi. Slightly beating the eggs first ensures even distribution through the ricotta mixture.
Step-by-step instructions
The directions below follow a clear, step-by-step approach while keeping the same ingredient amounts and general order you expect for creating ricotta gnocchi. Read through once so you understand the rhythm: combine, shape, rest, boil, and finish with a sauce. Take your time shaping the dumplings; gentle, consistent handling gives you the characteristic tender texture.
- Drain and prepare the ricotta (if needed). If your ricotta seems watery, place the 12 ounces ricotta cheese in a fine-mesh sieve lined with a paper towel or cheesecloth and let it drain over a bowl for 15–20 minutes. This step reduces excess moisture so the dough holds together without extra flour.
- Mix the base. Transfer the drained ricotta to a large mixing bowl. Add the 2 large eggs (slightly beaten) to the ricotta and stir gently with a fork or whisk until the mixture is smooth and uniform.
- Add the cheeses and seasonings. Stir in 1 cup Parmesan cheese and 1 teaspoon salt. Mix just until combined; avoid overworking the mixture, which can make the gnocchi tough.
- Incorporate the flour. Sprinkle 1 cup all-purpose flour into the ricotta mixture a little at a time, folding gently with a spatula or wooden spoon. Stop mixing as soon as the dough comes together and is soft but manageable. The dough should be slightly tacky but not sticky—if it’s too sticky to handle, add a tablespoon more flour at a time until you can shape it.
- Chill briefly (optional). For easier handling, you can refrigerate the dough for 10–15 minutes; this firms it slightly and makes shaping neater.
- Shape the gnocchi. Lightly flour a clean work surface. Take a portion of the dough and roll it into a long rope about 3/4 inch in diameter. Using a bench scraper or knife, cut the rope into 3/4- to 1-inch pieces. If you like, gently roll each piece over the tines of a fork or a gnocchi board to create ridges that help sauce cling—but this is optional. Place shaped gnocchi on a lightly floured baking sheet in a single layer so they don’t stick together.
- Rest the gnocchi briefly. Let the shaped gnocchi rest at room temperature for 10–15 minutes. This short rest helps the dough set so the gnocchi hold their shape when boiled.
- Prepare to cook. Bring a large pot of salted water to a gentle boil. Add 2 teaspoons olive oil to the water; this can help prevent sticking though it’s optional if you prefer not to.
- Cook the gnocchi. Working in batches, gently drop the gnocchi into the boiling water. Stir once immediately to prevent sticking. The gnocchi are done when they float to the surface, typically in 2–3 minutes. Use a slotted spoon to transfer them to a plate or directly into your sauce.
- Toss with sauce and finish. When all gnocchi are cooked, add them to a warm sauce of your choice in a skillet or serving pan. Toss gently to coat so each piece soaks up flavor. If the sauce seems thin, simmer a minute with the gnocchi to thicken slightly. Finish with an extra sprinkle of Parmesan cheese if desired.
- Serve immediately. Ricotta gnocchi are best enjoyed right away while tender and warm. Plate in shallow bowls and garnish with a drizzle of olive oil, more grated Parmesan, and herbs like basil or parsley for color and brightness.
Sauce and serving suggestions
This Ricotta Gnocchi Recipe pairs beautifully with a range of sauces. Keep things simple with olive oil, garlic, and fresh herbs, or go classic with a tomato-based sauce. If you prefer rich comfort, brown butter and sage creates a silky, nutty coating that amplifies the delicate gnocchi without overpowering them.
- Simple garlic and olive oil: Heat a few tablespoons of olive oil, add minced garlic, and sauté briefly until fragrant. Add cooked gnocchi, toss, and finish with Parmesan and fresh herbs.
- Tomato ragù: Simmer crushed tomatoes with garlic, onion, a pinch of salt, and oregano. Spoon over the gnocchi and top with extra Parmesan.
- Brown butter and sage: Melt butter in a skillet until it smells nutty and turns golden. Add fresh sage leaves to crisp briefly, then toss in the gnocchi and a few grinds of black pepper.
- Creamy mushroom sauce: Sauté mushrooms and shallots in olive oil, deglaze with a splash of stock or water, stir in a splash of cream, and combine with the gnocchi for a cozy plate.
Make-ahead and storage
If you want to prepare in advance, shape the gnocchi and place them on a baking sheet lined with parchment, then freeze until solid. Once frozen, transfer the gnocchi to an airtight container and store in the freezer for up to 1 month. Cook frozen gnocchi from frozen: drop them directly into boiling water and cook until they float, adding an extra minute to the usual cook time. For leftovers, store cooled, cooked gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little oil or sauce to prevent them from becoming dry.
Troubleshooting
Sticky dough: If the dough is too sticky to shape, sprinkle with a little more flour, one tablespoon at a time, until it becomes manageable. Be careful not to add too much flour, or you’ll end up with dense gnocchi.
Gnocchi fall apart while boiling: This usually means the dough was too wet. Drain the ricotta longer next time, or chill the dough briefly before shaping. Also, avoid overcrowding the pot; cook in batches so the water temperature recovers quickly.
Gnocchi are heavy: Overworking the dough or adding too much flour will make gnocchi dense. Mix until just combined and handle gently when shaping.
Variations
Want to experiment? Here are a few ideas that preserve the spirit of this Ricotta Gnocchi Recipe while offering different flavor profiles:
- Spinach ricotta gnocchi: Finely chop and squeeze cooked spinach to remove moisture, then fold into the ricotta mixture before shaping.
- Lemon and herb: Add a teaspoon of lemon zest and a tablespoon of chopped fresh herbs (like basil or chives) to the dough for a bright note.
- Cheesy baked gnocchi: Toss cooked gnocchi with tomato sauce, transfer to a baking dish, top with extra Parmesan and mozzarella, and bake until bubbly and golden.
Notes on ingredients
This Ricotta Gnocchi Recipe uses a short list of items you may already have. The quality of ricotta and Parmesan matters for flavor—look for a creamy ricotta and a block of Parmesan grated fresh for the best results. The 2 large eggs provide structure, while the flour binds everything together. Olive oil adds smoothness when cooking, and salt brings the flavors into balance.
Final thoughts
There’s something inherently comforting about a bowl of gnocchi: soft texture, simple ingredients, and the satisfaction of making something from scratch. This Ricotta Gnocchi Recipe delivers that comfort with minimal fuss and delicious payoff. It’s flexible enough for weeknight dinners and impressive enough for a weekend gathering—serve with a bright salad and a glass of something you love.
Enjoy the process: small, careful steps lead to the lightest, most tender dumplings. Happy cooking!
Ricotta Gnocchi Recipe
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add a pinch of salt.
- In a large mixing bowl, combine the ricotta and the slightly beaten eggs and stir until smooth.
- Add the Parmesan and olive oil to the ricotta mixture and mix until incorporated.
- Stir in the flour in three additions, mixing gently after each addition; add up to 1/4 cup more flour only if the dough is too sticky to handle.
- Flour a work surface and transfer the dough to it. Gently gather and press the dough into a disk about 3/4 inch (¾") thick.
- Cut the disk into 5–6 horizontal strips about 3/4 inch wide, then roll each strip into a log about 1/2 inch thick and cut into 1/2 inch pieces.
- Place the formed gnocchi on a floured baking sheet while you finish the rest.
- Drop 10–15 gnocchi at a time into the boiling salted water and cook 2–3 minutes or until they float to the surface.
- Remove cooked gnocchi with a slotted spoon and serve immediately, or cool completely for freezing or later use.
Notes
- Exact measurements are forgiving; size choice affects cooking time.
- Avoid adding too much flour to keep gnocchi tender.
- Be gentle when handling the sticky dough to maintain light texture.
- Flour the surface and cutting tools to prevent sticking.
- Nutrition estimates vary by product.
