Easy homemade Ricotta Gnocchi are a delicious and soft version of classic Italian dumplings made with ricotta cheese. If you love classic Italian gnocchi, give this easy ricotta version a try!
Ricotta Gnocchi are a great way to make homemade gnocchi without a lot of work! No need to boil and peel potatoes either. This recipe comes together fast and makes the most delicious and soft gnocchi dough.
If you love classic Italian recipes, don’t miss this Penne all’Amatriciana, Baked Penne with Ricotta, or my Pasta e Ceci. Serve this with my 3-ingredient Tomato Butter Sauce or this delicious and easy Pistachio Pesto.
Easy Italian Ricotta Gnocchi!
This ricotta gnocchi recipe is so easy to make and is perfect for a quick weeknight dinner or special occasion. If you love gnocchi, you have to give this recipe a try.
If you’ve never had it before, ricotta gnocchi are soft, pillowy dumplings made from ricotta cheese, flour, and eggs, instead of the usual potato base. They’re light, tender, and cook quickly, making them perfect for pairing with simple sauces like brown butter and herbs or simple tomato sauce.
This is a great base recipe and you can add other ingredients to gnocchi to give it different flavors. You can even make the gnocchi ahead of time and freeze them until ready to cook.
I love this recipe because its like eating a cheesy pasta without needing any special equipment. It’s a great recipe to have on hand for special occasions or anytime you want a delicious dinner.
Whether it’s your first time making gnocchi, or you’ve been doing it for years, you’re going to love this recipe!
Ingredients
- Ricotta Cheese: I recommend using whole milk ricotta cheese for full flavor. You can use part skim ricotta if you’d like. Make sure the ricotta is well drained before using.
- Eggs: use whole eggs to help bind together the ingredients. This recipe uses both the egg yolks and whites.
- Cheese: Parmesan cheese, Pecorino Romano, or Parmigiano Reggiano are the best cheeses to use for ricotta gnocchi.
- Flour: use all purpose flour to in the gnocchi dough. You’ll need to add enough flour to make a dough.
- Basil: I like to flavor my ricotta gnocchi with chopped fresh basil, but you can omit it if you’d like.
Drain Ricotta Before Using
It’s essential that you drain your ricotta well to remove the excess moisture before using it in this recipe. You can do this up to a day in advance. The dryer the ricotta, the less flour you’ll need to make the dough.
To drain ricotta, spoon it into a fine mesh strainer or a colander lined with cheesecloth or paper towels. Set it over a bowl and let it sit for at least 30 minutes to an hour in the fridge, so the excess water can drain out and the cheese becomes thicker and drier.
How to Make Ricotta Gnocchi
Ricotta Gnocchi is a delicious take on traditional potato gnocchi using ricotta instead of potatoes. This recipe comes together fast and goes great with your favorite sauce.
I’ll show you step-by-step how to make ricotta gnocchi. One bite of this fluffy and soft gnocchi, and you’ll be hooked!
Step 1: make the dough
In a large bowl, add the eggs and mix until they are light and frothy. Then, add in your well drained ricotta, parmesan cheese, chopped basil (if using), and salt and pepper.
Step 2: knead the dough
Begin adding in the flour to the ricotta mixture until you make a sticky dough. Start with just 2 cups of flour then add as much flour as needed to make a soft dough.
Sprinkle some of the remaining flour on your clean countertop and place the dough on top of it. Very gently knead the dough and add only as much extra flour as needed to make a soft dough that is not sticky.
Step 3: shape the gnocchi
On a lightly floured work surface, cut the dough into quarters and roll one quarter of the dough into a 1-inch long rope shape. Cut it into ½-inch slices using a bench scraper.
Alternatively, you can make gnocchi with ridges by pressing the pieces of dough down a wooden gnocchi board.
Place the pieces of dough on a lightly floured baking sheet lined with parchment paper so they do not touch. Repeat with the remaining dough.
Step 4: boil the ricotta gnocchi
When ready to cook, bring a large pot of salted water to boil. Drop half of the gnocchi (a few pieces at a time) into the boiling water so that they don’t stick; stir gently.
Simmer the gnocchi for a few minutes until they rise to top. When the gnocchi float to surface, cook for 30 seconds longer.
Remove the gnocchi from the boiling water with a slotted spoon and repeat with remaining gnocchi. Toss with your sauce of choice and serve immediately.
Can you freeze ricotta gnocchi?
Yes, you can freeze ricotta gnocchi! After shaping the gnocchi, place them in a single layer on a floured baking sheet and freeze until firm, then transfer to a freezer bag or container. Cook them straight from frozen (no need to thaw) by boiling until they float to the top.
Can you prepare the dough ahead of time?
Yes, you can make ricotta gnocchi dough ahead of time. Wrap the dough tightly in plastic wrap or an airtight container and store it in the fridge for up to one day before shaping and cooking. Longer than that, and the dough may get too soft or sticky and will start to brown.
How to serve ricotta gnocchi?
Ricotta Gnocchi are excellent served immediately after boiling with a simple sauce:
- Serve tossed in a bit of olive oil and lemon zest for a fun and bright dish.
- Mix with this simple Tomato Butter Sauce or Authentic Sugo for an easy dish.
- Toss with a bit of pesto and parmesan cheese.
- Make a simple brown butter sage sauce for the perfect fall recipe.
More Italian Recipes!
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Ricotta Gnocchi
Ingredients
- 2 large eggs
- 15 ounces whole milk ricotta cheese (well drained)
- ½ cup Parmigiano Reggiano cheese, grated
- 4 basil leaves, finely chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- 2 ½ cups all purpose flour
Instructions
- In a large bowl, whisk the eggs until they are light and frothy. Add in the drained ricotta cheese, grated cheese, basil, salt and pepper, and stir well to combine. Add in two cups of the flour and stir until just combined.
- Sprinkle some of the remaining flour on your clean countertop and place the dough on top of it. Very gently knead the dough and add only as much remaining flour as needed to make a soft dough that is not sticky.
- Cut the dough into quarters and roll one quarter of the dough into a 1-inch log. Cut it into ½-inch pieces. Place the pieces of dough on a lightly floured baking sheet so they do not touch. Repeat with the remaining dough.
- When ready to cook, bring a large pot of salted water to boil. Drop half of the gnocchi (a few pieces at a time) into the boiling water so that they don't stick; stir gently. Simmer the gnocchi for a few minutes until they rise to top. When the gnocchi rise to surface, cook for 30 seconds more then remove the gnocchi from the boiling water with a slotted spoon. Repeat with remaining gnocchi.
- Gently toss the gnocchi with your desired sauce and serve immediately.
Notes
- Make sure your ricotta is very well drained before using. To do so, place the ricotta in a fine mesh sieve or cheesecloth set over a bowl and drain for several hours.
- You can boil the ricotta gnocchi immediately after making or refrigerate until ready to use. The uncooked gnocchi can be refrigerated overnight or frozen for up to a month.
- These are excellent served with a simple sauce like my Tomato Butter Sauce.
- To freeze, place the baking sheet in the freezer and freeze until firm. Then transfer the gnocchi to a airtight container or zip top bag, seal tightly, and freeze.
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Bob Sindelar
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Very good. They are our favorite. We call these cavatelli.
Yes, so good!