Perfect Ricotta Gnocchi
I can’t stop making ricotta gnocchi, and the moment you realize how easy and delicious they are, I don’t think you will be able to stop, either! This recipe is a keeper! Making ricotta gnocchi for the first time made me feel like a total rockstar! It’s one of those recipes that seems almost too easy. You can’t help but wonder, ‘Is that really it?’ And honestly, yes, it’s genuinely so simple, not to mention it turns out just as well as our beloved potato gnocchi recipe! Ricotta makes gnocchi unbelievably light, fluffy, and almost cloud-like! I love it SO much! About 20 minutes stand between you and the most delicious homemade gnocchi. You’ll make our simple dough, roll it into ropes, and quickly cut it into little squares. Then, you only need 5 minutes to cook them! I genuinely cannot wait for you to try this recipe! Key Ingredients Flour: You can use either all-purpose or “00” flour. Many traditional Italian recipes call for “00” flour, but don’t stress if you don’t have it. All-purpose works perfectly well. If you buy “00” flour and have some leftover, I also use it to make homemade pasta and pizza dough. Ricotta: This is the star of our recipe, so use the highest quality you can find. Whole milk is a must for this one, and we want it to be thick. If your ricotta seems watery, add it to a fine mesh strainer and let it sit for 10 minutes to drain any excess water. Egg: One egg helps our dough come together, adds a bit of fat, and keeps it light and fluffy. Parmesan: For the best flavor, use Parmigiano-Reggiano and finely grate it yourself. Pre-grated cheese doesn’t melt as well and won’t be as fine. Lemon: This is optional, but I love adding a little finely grated lemon zest to my ricotta gnocchi dough. If you aren’t into it or don’t have a lemon, don’t worry, the gnocchi will still be excellent without it. As a substitute, you can add finely chopped fresh herbs (like basil, dill, or parsley). Flour: You can use either all-purpose or “00” flour. Many traditional Italian recipes call for “00” flour, but don’t stress if you don’t have it. All-purpose works perfectly well. If you buy “00” flour and have some leftover, I also use it to make homemade pasta and pizza dough. Ricotta: This is the star of our recipe, so use the highest quality you can find. Whole milk is a must for this one, and we want it to be thick. If your ricotta seems watery, add it to a fine mesh strainer and let it sit for 10 minutes to drain any excess water. Egg: One egg helps our dough come together, adds a bit of fat, and keeps it light and fluffy. Parmesan: For the best flavor, use Parmigiano-Reggiano and finely grate it yourself. Pre-grated cheese doesn’t melt as well and won’t be as fine. Lemon: This is optional, but I love adding a little finely grated lemon zest to my ricotta gnocchi dough. If you aren’t into it or don’t have a lemon, don’t worry, the gnocchi will still be excellent without it. As a substitute, you can add finely chopped fresh herbs (like basil, dill, or parsley). How to Make Ricotta Gnocchi I’ve made this ricotta gnocchi so many times! It has become one of our absolute favorite go-to recipes. Trust me. It’s incredibly easy to make. Ricotta gnocchi dough comes together in about 20 minutes! You stir the dough ingredients together with a spoon, and then form it into a rectangle to cut the dough into 4 equal(ish) pieces. Then, use your childhood play dough skills and roll them into ropes. From there, cut into little squares. At this point, you can cook them or freeze them (freezing tips are in the recipe). My favorite way to cook ricotta gnocchi is to boil them in salted water (just like homemade pasta). It only takes 2 to 3 minutes. Then, toss them into a skillet with melted butter to get them a little crispy around the edges. You can serve them like this with some extra cheese or toss them in your favorite sauce. My favorites are my quick marinara, slightly more decadent red pasta sauce, and basil pesto. Perfect Ricotta Gnocchi PREP 20 mins COOK 10 mins TOTAL 30 mins PREP 20 mins COOK 10 mins TOTAL 30 mins Easily create restaurant-quality ricotta gnocchi at home. The dough comes together in under twenty minutes, allowing you to cook it immediately or freeze for later. Serve the gnocchi plain with olive oil, parmesan cheese, and herbs, or elevate it with a buttery crust and light marinara sauce. Follow the instructions below for making the dough, cooking, and freezing. Makes 4 servings You Will Need 3/4 cup (98g) all-purpose flour, plus more for baking sheet and workbench 1 ounce (28g) Parmigiano-Reggiano cheese, finely grated, about 1/3 cup, plus more for serving 2 teaspoons finely grated lemon zest 1 cup (250g) whole milk ricotta cheese 1 large egg Salt for cooking 2 tablespoons butter, optional for cooking 2 cups warmed marinara sauce, optional for serving Directions 1Line a baking sheet with parchment paper and dust with 1 to 2 tablespoons of flour. 2Make gnocchi dough: Mix 3/4 cup of flour, 1 ounce of finely grated parmesan cheese, and 2 teaspoons finely grated lemon zest in a large bowl until well blended. 3Make a well in the center of the flour mixture, and then add 1 cup of ricotta cheese and 1 egg. Using a wooden spoon, stir until the dough comes together. The dough should come together within 20 to 30 strokes of your spoon. Be careful not to overwork the dough to keep the gnocchi light when cooked. 4Cut the gnocchi: Transfer the dough to a well-floured work bench and pat it together. Shape into a rectangle, then cut into 4 even pieces. If the dough is tacky, add a little more flour. 5Gently roll each piece into a 12-inch long rope about 3/4-inch thick, adding more flour as necessary to prevent sticking. 6Cut the ropes into 3/4-inch pieces, then transfer to the prepared baking sheet with flour. Shimmy the baking sheet so that the flour lightly coats each piece. Cook gnocchi or freeze for later (see freezing tips below). 7Cook gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes or until the gnocchi starts to float to the top. As they finish cooking, use a slotted spoon to remove from the water. 8If serving with butter and marinara sauce, while the gnocchi cook, melt 2 tablespoons of butter in a wide skillet over medium heat. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese. 1Line a baking sheet with parchment paper and dust with 1 to 2 tablespoons of flour. 2Make gnocchi dough: Mix 3/4 cup of flour, 1 ounce of finely grated parmesan cheese, and 2 teaspoons finely grated lemon zest in a large bowl until well blended. 3Make a well in the center of the flour mixture, and then add 1 cup of ricotta cheese and 1 egg. Using a wooden spoon, stir until the dough comes together. The dough should come together within 20 to 30 strokes of your spoon. Be careful not to overwork the dough to keep the gnocchi light when cooked. 4Cut the gnocchi: Transfer the dough to a well-floured work bench and pat it together. Shape into a rectangle, then cut into 4 even pieces. If the dough is tacky, add a little more flour. 5Gently roll each piece into a 12-inch long rope about 3/4-inch thick, adding more flour as necessary to prevent sticking. 6Cut the ropes into 3/4-inch pieces, then transfer to the prepared baking sheet with flour. Shimmy the baking sheet so that the flour lightly coats each piece. Cook gnocchi or freeze for later (see freezing tips below). 7Cook gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes or until the gnocchi starts to float to the top. As they finish cooking, use a slotted spoon to remove from the water. 8If serving with butter and marinara sauce, while the gnocchi cook, melt 2 tablespoons of butter in a wide skillet over medium heat. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese. Adam and Joanne's Tips To freeze ricotta gnocchi: Place a baking sheet with gnocchi into the freezer and freeze for 1 hour or until the individual pieces are hard. Transfer the semi-frozen gnocchi to airtight freezer-friendly bags. Keep in the freezer for up to 3 months. When you are ready to cook, remove it from the freezer and cook it from frozen using the directions above. This recipe has been inspired by Michael Symon. The nutrition facts provided below are estimates. To freeze ricotta gnocchi: Place a baking sheet with gnocchi into the freezer and freeze for 1 hour or until the individual pieces are hard. Transfer the semi-frozen gnocchi to airtight freezer-friendly bags. Keep in the freezer for up to 3 months. When you are ready to cook, remove it from the freezer and cook it from frozen using the directions above. This recipe has been inspired by Michael Symon. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 357 / Total Fat 19g / Saturated Fat 11g / Cholesterol 102mg / Sodium 218mg / Carbohydrate 30g / Dietary Fiber 3g / Total Sugars 7g / Protein 16g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us