Light, pillowy, and impossibly quick to make, this Ricotta Gnocchi Recipe is the kind of comfort food that feels special while being refreshingly simple. With just a handful of ingredients and a few easy steps, you’ll have tender dumplings that sing with Parmesan and a hint of olive oil. Serve them with a simple tomato sauce, browned butter and sage, or your favorite pesto for a weeknight dinner that feels like a celebration.
Why you’ll love this Ricotta Gnocchi Recipe
This Ricotta Gnocchi Recipe skips the heavy, time-consuming potato method and relies on creamy ricotta for a soft, airy texture. They take far less time to prepare than traditional gnocchi, and they’re forgiving: if the dough is a touch sticky, a dusting of flour tames it. The result is tender bites that soak up sauce and melt in your mouth.
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
- Mixing bowl
- Fork or spoon for stirring
- Floured surface or board
- Knife or bench scraper
- Large pot for boiling
- Slotted spoon
- Plate or tray lined with a light dusting of flour
Prep notes
Use full-fat ricotta for the best texture and flavor. Drain very wet ricotta on paper towels for 10–15 minutes if it seems watery—excess moisture makes the dough too loose. Have all ingredients measured before you start to make the process smooth and fast.
Step-by-step instructions
- Combine wet ingredients. In a medium bowl, add 12 ounces ricotta cheese and 2 large eggs slightly beaten. Stir gently until evenly combined and smooth.
- Add cheese and seasoning. Stir in 1 cup Parmesan cheese and 1 teaspoon salt until the mixture is uniform. The cheese adds structure and savory flavor to the dough.
- Incorporate flour. Sprinkle 1 cup all-purpose flour over the ricotta mixture. Fold the flour in slowly until it just comes together into a soft, slightly sticky dough. Do not overwork the dough—stop mixing when it holds together and is manageable.
- Shape the dough. Lightly flour your work surface. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1 inch in diameter, using your fingers to keep the shape even. If the dough sticks, dust your hands and work surface with a little extra flour.
- Cut into gnocchi. Using a knife or bench scraper, cut each rope into 3/4- to 1-inch pieces. You can leave them as little pillows or gently press each piece with a fork to create ridges for sauce to cling to.
- Chill briefly (optional). If you’re not cooking them immediately, place the cut gnocchi in a single layer on a lightly floured tray and cover. A quick 15–20 minute chill helps them firm up so they hold their shape in the water.
- Boil the gnocchi. Bring a large pot of salted water to a gentle boil. Add 2 teaspoons olive oil to the water to help keep gnocchi from sticking. Working in batches, drop the gnocchi into the boiling water. Stir gently once to prevent sticking.
- Cook until they float. The gnocchi are done when they rise to the surface—this usually takes 2 to 4 minutes depending on size. Once they float, let them cook for an additional 30 seconds to 1 minute to ensure they’re cooked through.
- Remove and drain. Use a slotted spoon to transfer cooked gnocchi to a plate or tray. If you plan to sauté them, let them drain briefly so excess water doesn’t interfere with browning.
- Sear or sauce and serve. For a slightly crispy exterior, melt a little butter or heat a splash of olive oil in a skillet and brown the boiled gnocchi for 1–2 minutes per side. Alternatively, toss them gently into your warmed sauce for a softer finish. Serve immediately with extra grated Parmesan.
Topping and serving ideas
These gnocchi pair beautifully with simple sauces that let their tenderness shine.
- Tomato marinara with fresh basil and a drizzle of olive oil.
- Browned butter and sage with a sprinkle of extra Parmesan.
- Garlic-olive oil sauce with chili flakes and lemon zest for brightness.
- Creamy mushroom sauce with thyme for an earthy finish.
Storage and make-ahead tips
To make ahead, cut the gnocchi and place them in a single layer on a tray dusted with flour. Cover and refrigerate for up to 24 hours. For longer storage, freeze the tray uncovered until the gnocchi are firm, then transfer to a freezer bag; cook from frozen, adding a minute or two to the boiling time.
Troubleshooting
- Dough too sticky: Add a tablespoon of flour at a time until manageable. Avoid adding too much or the gnocchi will become dense.
- Dough too dry: If it’s crumbly, fold in a teaspoon of water or a small extra bit of ricotta to bring it together.
- Gnocchi falling apart in the pot: Be sure the gnocchi are formed firmly and that the water is at a gentle boil—not a violent one. A splash of olive oil in the water and stirring gently help prevent sticking.
Notes on ingredients
This Ricotta Gnocchi Recipe relies on a short ingredient list. The 1 cup of Parmesan cheese should be freshly grated for the best flavor and melt. Use a good quality olive oil for finishing or sautéing. The 2 teaspoons olive oil in the boiling water is optional but helps reduce stickiness.
Nutrition estimate (per serving)
Nutrition will vary based on portion size and sauce choices. In a simple estimate, a moderate serving of these gnocchi without sauce offers a satisfying balance of protein from the ricotta and eggs, fats from the cheese and olive oil, and carbohydrates from the flour.
Final thoughts
Simple, tender, and versatile—this Ricotta Gnocchi Recipe is a reliable go-to when you want comfort without fuss. The modest ingredient list and straightforward method deliver delightful results every time. Pair the gnocchi with a sauce that complements their delicate texture, and enjoy a homemade dish that feels elevated yet totally achievable.
Ricotta Gnocchi Recipe
Equipment
- Large Pot
- Large Mixing Bowl
- Measuring cups and spoons
- flat surface or board
- Baking Sheet
- Knife or bench scraper
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
Instructions
- Bring a large pot of water to a rolling boil and add a pinch of salt.
- In a large mixing bowl, combine the ricotta and slightly beaten eggs until smooth.
- Stir in the Parmesan and olive oil until evenly incorporated.
- Add the flour in three additions, folding gently after each addition; if the dough is too sticky, add up to 1/4 cup more flour until it holds together but remains soft.
- Flour a flat surface and transfer the dough onto it. Gently gather and shape into a disk about 3/4 inch thick.
- Cut the disk horizontally into 5–6 strips about 3/4 inch wide.
- One strip at a time, roll into a log about 1/2 inch thick, then cut into 1/2 inch pieces and place on a floured baking sheet.
- Gently drop 10–15 gnocchi into the boiling water and cook for 2–3 minutes, or until they float to the surface; remove with a slotted spoon and serve immediately or cool for freezing.
Notes
- Measure loosely — gnocchi size can be adjusted to preference.
- Do not add excessive flour or the gnocchi will become dense.
- Be gentle when handling the dough to keep them pillowy.
- Use a floured surface to prevent sticking while rolling and cutting.
- Cook in small batches to avoid overcrowding the pot.
