Ricotta Gnocchi with Marinara

There’s a comfort to clouds of pillowy dumplings bathed in bright tomato sauce, a dinner that feels cozy and special at once. This Ricotta Gnocchi with Marinara recipe uses 12 ounces ricotta, 2 cups all-purpose flour (or “00” pasta flour if you’re lucky), 1 egg, and 1 teaspoon salt. It’s an approachable way to make fresh gnocchi at home without boiling potatoes, and the marinara is simple, honest, and full of flavor. Read on for the story, tips, and a clear step-by-step method to get perfect gnocchi every time.

Why I Love Ricotta Gnocchi

Ricotta gnocchi are lighter and quicker than potato gnocchi. No baking, no peeling, no steaming—just whisk, mix, roll, and cut. The texture is tender and cloud-like when you don’t overwork the dough. Pairing them with a bright marinara keeps the dish from becoming too rich, and the acidity of tomatoes balances the delicate ricotta. This version is friendly for folks who want a straightforward process and reliable results.

Ingredients

• 12 ounces ricotta
• 2 cups all-purpose flour (use “00” pasta flour if you have it…I did not), divided
• 1 egg
• 1 teaspoon salt

Marinara (Quick Pantry Version)

You can use a jarred marinara if you’re short on time, but this quick homemade sauce only takes about 20–30 minutes and tastes fresher.

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2–3 garlic cloves, minced
• 28 ounces crushed tomatoes or tomato passata
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• Handful of fresh basil leaves, torn

Make-Ahead & Serving Tips

• Make the dough and chill it for up to 24 hours before shaping if you want to split the work across two days.
• If you prefer a slightly chewier gnocchi, use a little more flour when shaping; for the lightest gnocchi, use only what’s necessary to keep the dough from sticking.
• Serve with a dusting of grated cheese and fresh basil. A drizzle of extra virgin olive oil finishes it beautifully.

Equipment

• Large mixing bowl
• Fork or whisk
• Bench scraper or knife
• Large pot for boiling
• Slotted spoon
• Large skillet for sauce

Step-by-Step Instructions

Prepare the ricotta base

1. Place 12 ounces ricotta in a large mixing bowl. Use whole-milk ricotta for the creamiest texture; drain any excess liquid if the ricotta is very wet so the dough won’t be too sticky.
2. Add 1 egg and 1 teaspoon salt to the ricotta. Beat together with a fork or whisk until smooth and evenly combined.

Incorporate the flour

3. Measure 2 cups all-purpose flour and have it nearby. Reserve about 1/4 cup of the flour to use while shaping if needed.
4. Add 1 3/4 cups of the flour to the ricotta mixture and gently fold with a wooden spoon or spatula until a shaggy dough begins to form. The dough should come together but remain soft and slightly sticky. If the mixture feels too wet and won’t shape, gradually add the reserved flour a tablespoon at a time until manageable, but avoid adding too much.

Chill briefly (optional but helpful)

5. Wrap the dough loosely in plastic wrap and chill in the refrigerator for 20–30 minutes. Chilling firms the dough slightly and makes shaping easier, but you can shape immediately if pressed for time.

Shape the gnocchi

6. Lightly flour your work surface with some of the reserved flour. Divide the dough into 4 equal portions.
7. Roll one portion into a rope about 3/4- to 1-inch thick. If the dough sticks, dust your hands or the surface with a bit of flour. Repeat with remaining portions.
8. Use a bench scraper or knife to cut the ropes into 1-inch pieces. If you like the traditional ridges, gently press each piece with the tines of a fork or roll it on a gnocchi board to create ridges; otherwise, small pillows without ridges are perfectly fine.
9. Arrange shaped gnocchi on a lightly floured tray in a single layer so they don’t touch much. If you’ll cook them right away, proceed to boiling; otherwise, you can dust them with flour and freeze on a tray for a couple of hours before transferring to a freezer bag.

Cook the gnocchi

10. Bring a large pot of salted water to a gentle boil. Use about 1 tablespoon salt for a large pot to season the water well.
11. Working in batches to avoid crowding, drop gnocchi into the boiling water. They will sink at first and then float to the surface when cooked, usually in about 2–3 minutes.
12. Once they float, let them cook for 30–60 seconds more to ensure they’re heated through, then remove with a slotted spoon and transfer to a bowl or directly into the warm marinara.

Make the marinara

13. While you shape the gnocchi, warm 1 tablespoon olive oil in a large skillet over medium heat.
14. Add the finely chopped onion and cook until softened and translucent, about 5–7 minutes.
15. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring so it doesn’t burn.
16. Pour in 28 ounces crushed tomatoes or tomato passata and stir to combine. Bring the sauce to a gentle simmer.
17. Season the sauce with salt and black pepper to taste. If the tomatoes are bright and acidic, stir in 1 teaspoon sugar to mellow the acidity.
18. Let the sauce simmer gently for 15–20 minutes, stirring occasionally, until it thickens slightly. Just before serving, stir in torn basil leaves and turn off the heat.

Finish and serve

19. If you haven’t already, add cooked gnocchi to the skillet with marinara and toss gently to coat, or spoon sauce over plated gnocchi. Be gentle so the delicate dumplings don’t break apart.
20. Serve immediately topped with a drizzle of extra virgin olive oil, additional torn basil, and grated cheese if desired.

Troubleshooting and Notes

• If the dough is too sticky and you keep adding flour until it becomes stiff, your gnocchi may be dense—try to add only enough flour to allow shaping.
• If gnocchi fall apart in the water, they were likely under-mixed or had excess moisture. Drain ricotta thoroughly next time and chill the dough briefly before shaping.
• Freezing: Arrange uncooked gnocchi on a floured tray in a single layer and freeze until firm, then transfer to a bag. Cook from frozen; they may take an extra minute to float.

Pairings and Serving Ideas

This Ricotta Gnocchi with Marinara is lovely with a simple green salad, warm crusty bread, and a glass of your favorite beverage. For a heartier meal, stir in sautéed mushrooms or some roasted vegetables. Finish with a handful of herbaceous basil or oregano to brighten the plate.

Final Thoughts

Making Ricotta Gnocchi with Marinara at home is faster than you’d expect and rewarding for anyone who appreciates fresh pasta-like dishes. The key is to be gentle with the dough, not overwork it, and let the ricotta’s freshness shine through the simple tomato sauce. Follow the step-by-step directions above, and you’ll have a plate of tender, cloud-like gnocchi surrounded by bright marinara in under an hour.

Enjoy the process—and the delicious results!

Ricotta Gnocchi with Marinara

Light, pillowy ricotta gnocchi served with a simple homemade marinara.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces ricotta
• 2 cups all-purpose flour divided; use "00" flour if available
• 1 large egg
• 1 teaspoon salt
• 2 tablespoons olive oil for marinara
• 2 cloves garlic whole cloves, for marinara
• 1 small onion finely chopped, for marinara
• 1 tablespoon tomato paste for marinara
• 28 ounces canned tomatoes for marinara; add carefully
• 1 pinch sugar optional, for marinara
• 1 teaspoon dried basil or to taste
• 1 teaspoon dried oregano or to taste
• salt and pepper to taste for marinara

Equipment

• Large Bowl
• Wooden Spoon
• Measuring cups and spoons
• Plastic Wrap
• parchment-lined baking sheet
• Large Pot
• Skillet
• fork (optional for shaping)

Method

 

1. In a large bowl, combine the ricotta, 1 cup of the flour, the egg, and 1 teaspoon salt; stir with a wooden spoon until combined.
2. Add up to the remaining 1 cup of flour, 1/4 cup at a time, mixing after each addition until a smooth, slightly sticky dough forms.
3. Turn the dough onto a well-floured surface and knead briefly, adding more flour as needed until the dough comes together, is smooth, and slightly elastic (about 1–2 minutes).
4. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
5. Divide the chilled dough into 8 equal pieces. Working with one piece at a time, roll it into a rope about the diameter of your finger and cut into 1/2-inch pieces.
6. Roll each piece over the back of a fork if desired to create ridges, then transfer to a parchment-lined baking sheet while you shape the rest.
7. Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches for 3–5 minutes until they float and cook for at least 1–2 minutes after floating; timing may vary by size.
8. Drain the gnocchi and set aside while you finish the sauce or serve immediately with marinara.
9. For the marinara: heat the olive oil in a skillet, add the garlic cloves and cook until slightly golden, then add the chopped onion and cook until soft.
10. Stir in the tomato paste and cook briefly, then carefully add the canned tomatoes (watch for splatter). Add a pinch of sugar, basil, oregano, and salt and pepper to taste.
11. Simmer the sauce for about 30 minutes, remove the whole garlic cloves, and serve the marinara over the cooked gnocchi.

Notes

• Use "00" flour for a silkier texture if available.
• Do not overwork the dough to keep gnocchi tender.
• Gnocchi are done when they float and are tender when bitten.
• Simmer marinara until flavors meld, about 30 minutes.