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Who says you need a trip to Italy to enjoy fresh, homemade gnocchi? Making gnocchi might seem intimidating, but with my easy Ricotta Gnocchi recipe, you’ll be amazed at how simple it can be, and it’s ready in 30 minutes. Unlike traditional potato gnocchi, this version is made with creamy ricotta. This gives it a light, airy texture that practically melts in your mouth. Made with just five basic ingredients, this Italian classic comes together in under 20 minutes.
Light, pillowy gnocchi that is ready to be tossed in your favorite sauce. Whether you’re a seasoned home cook or just starting out, this recipe will quickly become a go-to for comforting, homemade pasta. Plus, it’s incredibly versatile. You can pair it with marinara, pesto, or a simple garlic-infused olive oil for a dish that’s sure to impress! Other similar dishes to try include Easy Caprese Gnocchi and Quick and Easy Sausage Gnocchi Soup. Ready to roll out some homemade ricotta gnocchi? Let’s get started!
Table of Contents
Recipe Highlights: Ricotta Gnocchi
Cultural Influence: Italian with a focus on simplicity and authenticity
Primary Cooking Technique: Mixing and boiling
Suitable For: Pasta lovers, vegetarians, and those seeking a quick, homemade Italian dish with versatile serving options
Dominant Flavor Profile: Rich, creamy, and slightly nutty from the Parmesan, balanced by the freshness of your chosen sauce
Skill Level Required: Beginner-friendly, with an emphasis on proper dough consistency and boiling technique to create perfectly tender gnocchi every time
Key Ingredients
- Whole Milk Ricotta: The star of this recipe, whole milk ricotta adds creaminess and richness to the gnocchi. Its smooth texture and mild flavor create the perfect foundation for light and airy dumplings.
- Eggs: The eggs act as a binder in this recipe, helping to hold the dough together and providing structure to the gnocchi. They also add a subtle richness.
- Parmesan Cheese: Freshly grated Parmesan adds a savory, nutty flavor to the gnocchi. It also helps to enhance the texture, making the gnocchi slightly firmer and adding a delightful umami taste.
- Kosher Salt: Used to season the gnocchi dough, kosher salt balances the flavors and enhances the taste of the ricotta and Parmesan.
- All-Purpose Flour: The flour provides structure to the gnocchi, helping to bind the ingredients together and create a dough that is easy to work with. Be careful not to overuse it, as too much flour can make the gnocchi dense.
Ingredient Spotlight: Ricotta Cheese
Ricotta cheese, an Italian staple, is made from whey, a byproduct of other cheeses like mozzarella. The word “ricotta” means “recooked” in Italian, reflecting its origins in repurposing leftover whey.
Traditionally, it was a way for Italian cheesemakers to minimize waste and maximize resources, which contributed to the cheese’s significance in Italian cuisine.
Texture & Flavor Profile
Ricotta is known for its creamy, mild flavor and slightly grainy texture. The texture strikes a perfect balance—creamy yet firm enough to hold its shape when incorporated into dishes like gnocchi. This texture is essential for ricotta gnocchi, as it creates a light, airy dumpling while still providing the necessary structure.
Why Whole Milk Ricotta?
Using whole milk ricotta in this recipe is crucial for achieving the best results. Whole milk ricotta is richer and creamier than its skim milk counterpart, which can often be dry and lack flavor. The higher fat content in whole milk ricotta enhances the texture of the gnocchi, making it tender and melt-in-your-mouth delicious.
Draining is Key
One of the most important steps in this recipe is draining the ricotta. Ricotta cheese naturally contains a high moisture content, which can make the dough too wet and difficult to work with. Draining helps remove excess liquid, resulting in gnocchi that holds its shape and doesn’t fall apart during cooking. A good tip is to let it drain for at least 15-30 minutes to ensure a firmer consistency.
Nutritional Benefits
Ricotta is a nutritious choice, providing high-quality protein, calcium, and essential vitamins. While it’s creamy and indulgent, it’s also relatively low in fat compared to other cheeses, making it a healthy option for creating a satisfying and flavorful meal.
Versatility in the Kitchen
Ricotta cheese isn’t just limited to savory dishes like gnocchi. It’s also a popular ingredient in desserts, such as cannoli and cheesecake, due to its creamy texture and mild sweetness. This versatility makes ricotta a beloved ingredient in both sweet and savory Italian cuisine.
Pro Tip
For an extra flavor boost, try mixing in some fresh herbs like basil or parsley into the ricotta before making the gnocchi dough. This adds an aromatic dimension to the dish, complementing the cheese’s mild flavor.
How to Make Ricotta Gnocchi
Step 1: Drain the Ricotta
Start by draining the ricotta cheese to remove excess moisture. Line a sieve or colander with a paper towel and place it over a bowl.
Then, transfer the ricotta to the colander and let it sit for about 15 minutes. This step ensures that your gnocchi dough won’t be too wet, making it easier to work with.
Step 2: Mix the Dough
In a large mixing bowl, combine the drained ricotta, eggs, freshly grated Parmesan cheese, kosher salt, and all-purpose flour.
Next, stir the ingredients together until a soft dough forms. The dough will be a little sticky but firm enough to hold its shape.
Step 3: Shape the Gnocchi
Lightly flour your work surface and transfer the dough onto it.
Now you want to form the dough into a ball, then divide it into eight equal pieces.
Then, roll each piece into a long rope, about ½ inch in diameter. Use a knife or bench scraper to cut the rope into small, bite-sized pieces.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil and drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.
Cook the gnocchi until they float to the surface, which usually takes 2-3 minutes. Once they float, they are ready to be removed.
Step 5: Finish and Serve
Use a slotted spoon to remove the gnocchi from the boiling water.
Toss them with your favorite sauce—whether it’s a classic marinara, creamy pesto, or simply olive oil with garlic and red pepper flakes.
Serve the gnocchi warm, garnished with additional Parmesan cheese and fresh herbs if desired.
Recipe Tips
Drain the Ricotta Properly: One of the most important steps in making ricotta gnocchi is ensuring that the ricotta is properly drained. Excess moisture in the cheese can result in a sticky dough that is difficult to handle and can cause the gnocchi to fall apart during cooking. After draining, the ricotta should be thick and dry.
Use Whole Milk Ricotta: For the best flavor and texture, opt for whole milk ricotta rather than skim or low-fat varieties. Whole milk ricotta provides a richer taste and creates a creamier gnocchi. It’s essential to use fresh, high-quality ricotta for the best results.
Avoid Overworking the Dough: When mixing the dough, handle it gently. Overworking the dough can result in dense, tough gnocchi. Mix the ingredients just until combined, and be careful not to knead the dough too much when shaping it.
Flour Lightly: When rolling out the dough, use just enough flour to prevent sticking. Adding too much flour can make the gnocchi heavy and dry. A light dusting on your work surface and hands is all you need.
Test the Dough: Before cutting all of your gnocchi, test a small piece by boiling it. If it falls apart in the water, you may need to add a little more flour to the dough. Adjust the dough as needed before proceeding with the rest.
Cook in Small Batches: When boiling the gnocchi, cook them in small batches to prevent overcrowding the pot. This ensures that they cook evenly and don’t stick together. Overcrowding can also cause the water temperature to drop, leading to soggy gnocchi.
Don’t Overcook: Gnocchi cooks quickly, so keep an eye on them. Once they float to the surface, they’re ready to be removed from the pot. Overcooking can make them mushy and less appetizing.
Serving Suggestions
Pair with a Light Sauce: Ricotta gnocchi shines when served with simple, light sauces that let the delicate flavors of the gnocchi stand out. Classic choices include:
- Brown Butter Sage Sauce: A traditional pairing, where the nutty flavor of browned butter and the earthiness of sage complement the gnocchi beautifully.
- Tomato Basil Sauce: A fresh and vibrant option that balances the creaminess of the gnocchi with the acidity of tomatoes.
- Pesto: Rich and herbaceous, pesto adds a burst of flavor that elevates the dish while maintaining the gnocchi’s delicate texture.
- Olive Oil Infused Sauce: Heat some olive oil in a pan with some crushed or grated garlic, chili or red pepper flakes, and any other seasonings or herbs of your choosing.
Add Some Crunch: Serve your gnocchi with a sprinkle of toasted breadcrumbs or crispy pancetta. This adds texture and a savory depth that contrasts with the soft gnocchi.
Include a Side Salad: Balance the richness of the gnocchi with a refreshing salad. Some ideas:
- Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil with a drizzle of balsamic reduction make a perfect accompaniment.
- Arugula Salad: The peppery bite of arugula with lemon vinaigrette can cut through the richness of the gnocchi dish.
- Maroulosalata: A classic refreshing Greek salad made with finely chopped romaine lettuce, dill, fresh green onions, and creamy feta cheese, all tossed in a refreshing lemony dressing
Bread on the Side: If you want to keep it traditional, serve the gnocchi with a side of crusty Italian bread like ciabatta. It’s perfect for soaking up any leftover sauce.
Variations and Substitutes
Flour Variations:
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to make the gnocchi gluten-free. Make sure the blend is suitable for pasta to maintain the texture.
- Whole Wheat Flour: For a slightly nuttier flavor and more fiber, swap all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour may make the gnocchi denser, so you may need to adjust the amount used.
Cheese Variations:
- Pecorino Romano: Substitute Parmesan with Pecorino Romano for a sharper, saltier flavor. Pecorino is made from sheep’s milk, giving the gnocchi a unique depth of flavor.
- Grana Padano: If Parmesan isn’t available, Grana Padano is a great substitute. It has a milder flavor but still adds the needed umami and richness.
Add Herbs:
- Basil or Parsley: Incorporate fresh chopped basil or parsley into the gnocchi dough for an added layer of herbaceous flavor.
- Rosemary or Thyme: For a more robust flavor, finely chop fresh rosemary or thyme and mix them into the dough. These herbs can add an earthy note that complements the cheese.
Protein Additions:
- Sausage or Ground Meat: Add some sautéed Italian sausage or ground meat to the dish for a heartier meal. These proteins provide a nice contrast to the delicate gnocchi.
Vegetable Add-Ins:
- Spinach or Kale: Fold in some sautéed spinach or kale into the gnocchi mixture or sauce for added nutrition and color.
- Roasted Vegetables: Roasted bell peppers, cherry tomatoes, or zucchini can be added as toppings to add texture and balance the richness of the gnocchi.
How to Store Ricotta Gnocchi
Refrigeration:
- Uncooked Gnocchi: Place uncooked ricotta gnocchi on a baking sheet lined with parchment paper, making sure they don’t touch each other. Cover the tray with plastic wrap and refrigerate for up to 2 days. Once firm, you can also transfer them to an airtight container.
- Cooked Gnocchi: After cooking, let the gnocchi cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. When ready to serve, reheat gently in a pan with your preferred sauce or in boiling water for a few seconds.
Freezing:
- Uncooked Gnocchi: Arrange the uncooked gnocchi on a baking sheet in a single layer and freeze until solid, about 2-3 hours. Once frozen, transfer the gnocchi to a zip-top freezer bag or airtight container. They can be stored in the freezer for up to 2 months. Cook directly from frozen, adding a minute or two to the cooking time.
- Cooked Gnocchi: Freezing cooked gnocchi is not recommended as they can become mushy when reheated. However, if necessary, freeze in a single layer and reheat by sautéing in a pan rather than boiling.
Reheating Tips:
- Sauce-Based: If reheating gnocchi with sauce, do so over low heat in a pan, stirring gently until warmed through.
- Plain: For gnocchi without sauce, sauté in a bit of butter or olive oil until heated, which will also add a nice crisp texture.
Frequently Asked Questions
Whole milk ricotta is the best choice for making gnocchi. It has a creamier texture and richer flavor than low-fat versions. Make sure to drain the ricotta well to avoid excess moisture in the dough, which can make the gnocchi too soft or sticky.
Ricotta gnocchi is done when it floats to the surface of the boiling water. This usually takes 2-3 minutes. Be careful not to overcook the gnocchi, as they can become mushy.
If your gnocchi dough is too sticky, it might be due to excess moisture in the ricotta or using too little flour. Ensure that your ricotta is well-drained before mixing it into the dough. Add flour gradually until you achieve a soft, non-sticky dough.
If you’re planning a dinner party or need to prep ahead of time, you can prepare the gnocchi in advance. After cutting the gnocchi, place them on a floured baking sheet and freeze them in a single layer. Once frozen, transfer them to a freezer bag. When ready to cook, drop the frozen gnocchi directly into boiling water—no need to thaw.
Other Must-try Italian Dishes
Rice and Pasta
Italian Sausage Pasta Recipe
Breakfast and Brunch
Italian Baked Eggs in Marinara Sauce
Mediterranean recipes
Italian Stuffed Peppers (Super Easy!)
Mediterranean recipes
Easy Italian Meatball Recipe
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Easy 20-Minute Ricotta Gnocchi
Ingredients
- 15 oz Whole milk ricotta
- 2 large Eggs
- ½ cup Freshly grated parmesan cheese
- ½ tsp Kosher salt
- 1 cup All-purpose flour
Instructions
- Cover the bottom of a sieve or a colander with a paper towel. Then, transfer the ricotta cheese into the colander onto the paper towel and let it drain for about 15 minutes to get rid of the excess water.
- Mix the ricotta with the eggs, Parmesan cheese, all-purpose flour and salt.
- Once all is well mixed, transfer to a lightly floured surface and form it into a ball and then cut it into eight pieces.
- Roll out each piece into a long rope and then cut it into smaller pieces, each about 1 inch,
- Bring a pot of oil water to a boil and season it with salt. Transfer the gnocchi in batches into the hot water. Once they float on the surface of the water, they're ready to serve.
- Remove the gnocchi using a slotted spoon, toss them with your favorite sauce and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
