Okay, confession time. For years, I was one of *those* people. The ones who saw “gnocchi” on a menu and immediately pictured a giant bowl of potato dumplings that were… well, fine. Good, even. But never truly *wow*. Then, one rainy Sunday afternoon, I stumbled upon a different path. A softer, richer, ridiculously tender path. I discovered the magic of ricotta gnocchi, and let me tell you, it was a game-changer. Forget heavy potatoes; this is light, airy, and melts in your mouth. It’s the kind of dish that makes you want to slow down, savor every bite, and maybe even have a little dance in the kitchen. It’s my absolute go-to when I want something truly special without spending hours slaving away. If you’ve ever been intimidated by making gnocchi, or if you, like me, thought they were just… okay, then this ricotta gnocchi recipe is about to become your new best friend.
Thank you for reading this post, don't forget to subscribe!What is a ricotta gnocchi?
So, what exactly is this glorious thing we call ricotta gnocchi? Think of it as a gentler, more refined cousin to the traditional potato gnocchi. Instead of relying solely on potatoes to create that pillowy texture, we swap them out for creamy, dreamy ricotta cheese. This simple switch makes a world of difference. It’s essentially a dough made from ricotta, flour, eggs, and a touch of Parmesan cheese, which is then formed into little dumplings, boiled until they float, and then tossed in your favorite sauce. It’s not complicated at all, I promise! The beauty of it is that the ricotta itself brings so much moisture and richness, it means less fuss and more flavor. It’s like a little cloud of cheesy goodness waiting to be devoured.
Why you’ll love this recipe?
What are some of the highlights of the show?What are the best flavor and texture combinations?. These ricotta gnocchi are unbelievably tender. They’re so light, they practically dissolve on your tongue. Unlike their potato counterparts, they don’t have that slightly dense chewiness that some people find off-putting. They’re delicate, creamy, and just soak up any sauce you pair them with like little sponges. Then there’s the simplicity. I know “homemade gnocchi” sounds intimidating, but this recipe is shockingly easy. Seriously, you can whip these up on a weeknight if you plan it right. There’s no boiling and mashing potatoes, no wrestling with sticky dough. It’s just a matter of mixing, shaping, and boiling. I’ve made this so many times, and it’s always a lifesaver when unexpected guests pop over or when I just need a comforting meal. Plus, it’s incredibly cost-efficient. Ricotta cheese, flour, eggs – these are all pantry staples for me, making this a budget-friendly way to feel like you’re dining at a fancy Italian restaurant. And the versatility! Oh my goodness, the ways you can enjoy these are endless. We’ll get into that more later, but whether you’re craving a light pesto, a rich tomato sauce, or even something a little creamy, these gnocchi are up for the challenge. What I love most about this specific recipe, though, is how forgiving it is. Even if you accidentally add a smidge too much flour, they still turn out wonderfully. It’s that dependable kind of recipe you can always count on, and that’s pure gold in my kitchen.
How to Make Ricotta Gnocchi
Quick Overview
This recipe is all about simplicity and delicious results. We’ll quickly mix our key ingredients to form a tender dough, shape them into those classic gnocchi pillows, and then a swift boil is all it takes to cook them to perfection. They’re so fast to cook, you’ll be amazed! The key is not to overwork the dough, which is super easy to achieve with this ricotta base. Honestly, from start to finish, you’re looking at about 30-40 minutes, and that includes cleanup if you’re tidy like me (or if you bribe your family members with the finished product!).
Ingredients
For the Main Batter:
You’ll need about 15 ounces of whole milk ricotta cheese. Please, please, please use whole milk ricotta. The fat content is crucial for that creamy texture. If you use part-skim, your gnocchi might be a little less rich, and nobody wants that! Make sure it’s well-drained too; I usually let mine sit in a fine-mesh sieve for at least 30 minutes, or even overnight in the fridge, to get rid of any excess liquid. You’ll also need 1 large egg, lightly beaten, to bind everything together. For the flour, I typically use about 1 cup to 1 ¼ cups of all-purpose flour. Start with the lower amount and add more only if needed. Too much flour makes for tough gnocchi. A ¼ cup of finely grated Parmesan cheese adds a lovely savory depth. And of course, a good pinch of salt and freshly ground black pepper to season.
For the Sauce (Simple Butter & Sage is a classic!):
For a classic pairing, you can’t beat butter and sage. You’ll need about ½ cup (1 stick) unsalted butter. Fresh sage leaves are essential here – about 15-20 leaves, depending on their size. A tablespoon of fresh lemon juice brightens everything up beautifully, and more grated Parmesan cheese for serving.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
This step is more about getting your workspace ready. You’ll want a large pot of salted water to boil your gnocchi. Get that going on the stove over high heat. While that’s heating up, lightly flour a baking sheet or large plate – this is where your shaped gnocchi will rest before they go into the water. A little extra flour on your hands and work surface is also a good idea.
“Made the Ricotta Gnocchi tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your measured flour (starting with 1 cup), the grated Parmesan cheese, salt, and pepper. Give it a good mix so everything is evenly distributed. This ensures your seasoning and flour are ready to go when we combine them with the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, add your well-drained ricotta cheese. Make a little well in the center and add your lightly beaten egg. Give it a gentle stir to incorporate the egg into the ricotta. Don’t go crazy; you don’t want to whip it into a frenzy, just gently combine.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients. Use a fork or a spatula to gently mix until a soft dough forms. It might seem a little sticky at first, and that’s okay! If it’s too wet to handle, add a tablespoon more flour at a time, mixing until it just comes together. The key here is to not overmix. Seriously, stop as soon as it forms a cohesive dough. Overmixing develops the gluten too much, leading to tough gnocchi, and we absolutely don’t want that.
Step 5: Prepare Filling
Since we’re keeping it simple today, the ‘filling’ is actually the dough itself! But if you were making stuffed gnocchi, this is where you’d prepare your fillings like a rich meat ragu, pesto, or a creamy mushroom mixture. For our simple ricotta gnocchi, we just need to get the dough ready for shaping.
Step 6: Layer & Swirl
Turn the dough out onto a lightly floured surface. Gently knead it just a couple of times to bring it all together. Divide the dough into 2 or 3 portions. Roll each portion into a long rope, about ¾ inch thick. Use a knife or a bench scraper to cut the ropes into 1-inch pieces. You can leave them as little pillows, or if you’re feeling fancy, you can gently roll them on the back of a fork or a gnocchi board to create those classic ridges that hold sauce so well. My kids love doing this part – it’s a fun way to get them involved!
Step 7: Bake
Okay, this isn’t baking in the traditional sense, but boiling! Once your water is at a rolling boil, carefully drop the gnocchi in batches into the pot. Don’t overcrowd the pot; this allows them to cook evenly. They will sink to the bottom initially, then float to the surface when they’re cooked. This usually takes about 2-4 minutes once they start floating. Use a slotted spoon to remove them from the water and place them directly into your prepared sauce or onto your floured tray.
Step 8: Cool & Glaze
Once your gnocchi are cooked and drained, you’ll want to gently toss them with your sauce. For the butter and sage sauce: melt the butter in a large skillet over medium heat. Add the sage leaves and cook until they become crispy and the butter browns slightly, smelling nutty. This is where the magic happens – the aroma is incredible! Carefully add your cooked gnocchi to the pan. Toss gently to coat them. Add a squeeze of lemon juice and serve immediately.
Step 9: Slice & Serve
These ricotta gnocchi are best served immediately after being sauced. If you’ve made ridges on them, make sure they’re facing upwards when you plate them so the sauce can pool in those little grooves. A final dusting of grated Parmesan cheese and perhaps a few extra fresh sage leaves make for a beautiful presentation. They’re so tender, you don’t really need to slice them; they’re already bite-sized!
“I don’t know if I’ve ever eaten a better Ricotta Gnocchi. The rub alone is wonderful, but the sauce??? Over the top!”
What to Serve It With
The beauty of ricotta gnocchi is their incredible versatility! They’re so light and flavorful, they pair wonderfully with so many different sauces and accompaniments. For a delightful breakfast option, I love serving them with a light drizzle of honey or maple syrup and a side of fresh berries. It’s a comforting and slightly sweet start to the day that feels incredibly indulgent. For a more elegant brunch, a simple lemon-butter sauce with fresh herbs like chives or parsley is divine, alongside a perfectly poached egg and some crispy pancetta. If you’re leaning towards dessert, believe it or not, these can even work! A light caramel sauce, a sprinkle of toasted nuts, and a dollop of mascarpone is surprisingly delicious. But my favorite, the one that truly makes them shine as a star on any table, is as a main course. Imagine them coated in a rich, slow-cooked marinara, a creamy pesto sauce, or even a simple brown butter sauce with toasted walnuts. They are also fantastic with a light mushroom cream sauce. For cozy snacks, a simple toss in garlic butter with a sprinkle of red pepper flakes is just heaven on a plate. My kids especially love them with a simple marinara, and they disappear faster than you can say “more, please!”
Top Tips for Perfecting Your Ricotta Gnocchi
Okay, listen up, because I’ve learned a few things over the years that make all the difference. First, the ricotta prep is non-negotiable. I cannot stress enough how important it is to drain that ricotta cheese. If it’s watery, your dough will be too wet, and you’ll end up adding way too much flour, which is the express train to tough gnocchi town. So, get that sieve out and give it time to work its magic. When it comes to mixing advice, remember, gentle is the name of the game. Treat this dough like a delicate flower. You want it just combined. If you see streaks of flour, that’s fine; you don’t need a perfectly uniform mass. Overmixing is the enemy of tender gnocchi. For swirl customization, don’t feel pressured to make those fancy ridges unless you want to! The simple pillow shapes are just as delicious. But if you do want the ridges, run the dough gently over the tines of a fork or a ridged board. It just gives the sauce more places to cling to. When it comes to ingredient swaps, I’ve experimented with this. If you’re in a pinch and don’t have all-purpose flour, you can try a good quality gluten-free blend (use about ¾ cup to start and add more as needed), but the texture might be slightly different. I haven’t personally tried dairy-free ricotta, but I imagine a well-drained cashew or almond ricotta could work, though it might alter the flavor profile. For baking tips (or boiling, rather!), don’t crowd the pot. Seriously, I’ve made that mistake, and the gnocchi clump together and don’t cook evenly. Give them space to bob around happily. Also, the floating cue is pretty reliable, but keep an eye on them – a minute or two too long can make them a bit mushy. And for glaze variations, beyond the classic butter and sage, I adore a simple lemon-butter sauce, or even a vibrant basil pesto. You can also toss them in a little garlic-infused olive oil for a lighter option. The possibilities are truly endless!
Storing and Reheating Tips
Let’s talk about what happens after you’ve made these little beauties. If you have leftovers (which, let’s be honest, is rare in my house!), storing them properly is key to enjoying them later. For room temperature storage, I wouldn’t recommend it for longer than an hour or two, especially if they’re sauced. They’re really best eaten fresh. If you need to store them uncooked before boiling, you can keep them on a lightly floured tray, loosely covered with plastic wrap, in the refrigerator for up to a few hours. For refrigerator storage, once cooked and sauced, pack them into an airtight container. They should keep well for about 2-3 days. The texture might soften slightly, but they’ll still be delicious. If you’re thinking of freezer instructions, uncooked gnocchi freeze beautifully! Lay them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll last for about 2 months. When you’re ready to cook them, you can boil them directly from frozen – just add a minute or two to the cooking time. For glaze timing advice, it’s always best to prepare your sauce fresh when you’re reheating. Gnocchi can get a bit soggy if they sit in sauce for too long. So, reheat the gnocchi (either by boiling from frozen or gently warming pre-cooked ones) and then toss them with a freshly made sauce.
Frequently Asked Questions
Final Thoughts
Honestly, I hope you give this ricotta gnocchi recipe a try. It’s one of those dishes that has brought so much joy and deliciousness into my kitchen, and I truly believe it can do the same for yours. It’s the perfect example of how a few simple, quality ingredients can come together to create something truly magical. Whether you’re looking for a comforting weeknight meal, a showstopper for guests, or just a reason to spend a little time in the kitchen creating something wonderful, these gnocchi deliver. They’re light, they’re flavorful, and they’re surprisingly easy to master. If you’re a fan of this recipe, you might also enjoy my Creamy Tuscan Chicken Pasta or my Lemon Herb Roasted Salmon for more delicious, satisfying meals. So, go ahead, gather your ingredients, embrace the simplicity, and get ready to experience gnocchi in a whole new light. I can’t wait to hear how yours turn out! Let me know in the comments below if you try them, and what sauce you decide to pair them with!
Ricotta Gnocchi
Ingredients
Main Ingredients
- 15 ounces whole milk ricotta cheese, drained
- 0.5 cup Parmesan cheese, grated plus more for serving
- 0.5 cup all-purpose flour plus more for dusting
- 1 large egg yolk
- 0.25 teaspoon nutmeg, freshly grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preparation Steps
- In a medium bowl, combine the drained ricotta, grated Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix until well combined.
- Add the flour, 0.5 cup at a time, mixing gently with a fork until just combined. The dough should be soft and slightly sticky.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead a few times until it just comes together. Do not overwork.
- Divide the dough into 4 portions. Roll each portion into a long rope about 0.75 inches thick. Cut the ropes into 1-inch pieces. You can leave them as is, or gently roll them over the tines of a fork to create ridges.
- Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 3-5 minutes. Remove them with a slotted spoon and place them on a plate.
- Serve immediately with your favorite sauce, such as marinara, pesto, or brown butter and sage. Top with extra Parmesan cheese.
