Ricotta Gnocchi Recipe

This ricotta gnocchi recipe is my absolute favorite because it’s a simple yet elegant dish that feels like a warm hug on a plate, and it unlocks my inner Italian nonna vibes! Plus, shaping the gnocchi is so satisfying and provides a creative culinary escape, letting me impress dinner guests with minimal effort.

Ricotta gnocchi is a wonderful dish that flaunts simple and fresh ingredients. These gnocchi really are more like pasta than dumplings—they’re light and creamy and require just a little more effort than throwing the four main ingredients into a bowl and mixing.

Once you’ve rolled the dough into ropes and cut it into pillows, all that’s left is to coax the gnocchi into forming that classic gnocchi shape with the help of a fork. Or not.

You can totally skip the gnocchi shape step. When it comes to flipping the switch on the delightful balance of protein from the egg and carbs from the flour that make up these nourishing little guys, it’s really not the appearance of the dish that counts.

It’s what’s inside that makes it a meal.

Ingredients

Ricotta Cheese:
A protein- and calcium-rich cheese with a creamy, mild flavor.

Egg:
High in protein, aids in holding components together.

Parmesan Cheese:
Cheese that has been aged, providing it with sharp, umami-rich flavor.

All-purpose Flour:
Delivers organization; supplier of carbohydrates.

Salt:
Improves the overall taste of the dish.

Black Pepper:
Imparts a gentle spiciness that complements flavors.

Nutmeg:
Warm optional spice, depth and complexity add.

Ingredient Quantities

• 1 cup ricotta cheese, drained
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Pinch of grated nutmeg (optional)

Instructions

1. Take a large mixing bowl and add the ricotta cheese, well-drained, plus egg and grated Parmesan. Mix until smooth.

2. In the ricotta mixture, combine the salt, black pepper, and nutmeg, and stir well.

3. Slowly incorporate the flour, adding it a bit at a time, until you have a soft dough. The dough is still slightly sticky, but it’s not so sticky that you can’t manage it.

4. Move the dough to a surface that you have lightly floured. Knead the dough gently a few times, adding extra flour if necessary to avoid sticking.

5. Separate the dough into four equal parts. Roll each part into a long rope, nearly 3/4 inch in diameter.

6. With a sharp knife or bench scraper, cut each rope into 1-inch pieces to make the gnocchi.

7. If you want to add an extra touch to your gnocchi, take the time to create ridges. To do this, place a gnocchi on the edge of the fork, and then gently press and roll it over the back of the fork. After making the first gnocchi, tuck it in with the others in the cooking pot, and when they all have ridges, you can serve your pasta draped in a sauce of your choice.

8. In a large pot, bring salted water to a boil. The next step involves slowly adding the gnocchi to the pot, making sure that they don’t clump together.

9. Prepare the gnocchi by boiling them until they rise to the water’s surface, which, for this recipe, should take about 2-3 minutes. Taste a single piece to see if it has achieved a “done” texture.

10. Transfer the cooked gnocchi to a serving dish using a slotted spoon. Toss with your favorite sauce, and serve right away.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Grater (for Parmesan cheese and optional nutmeg)
4. Mixing spoon or spatula
5. Knife or bench scraper
6. Fork (for creating ridges on gnocchi)
7. Large pot (for boiling water)
8. Slotted spoon
9. Serving dish or plate

FAQ

• Can I use a different type of cheese instead of ricotta?You can definitely use cottage cheese instead of ricotta, albeit that ricotta is traditional. Just make sure it is well-drained so that you don’t end up with a wet dough.
• How do I know if the dough is the right consistency?The mixture should be soft and slightly sticky; however, it should be firm enough to roll without sticking too much to your hands. If it seems too sticky, add flour little by little until you achieve the right consistency.
• Can I make the gnocchi dough in advance?Indeed, the dough can be prepared a day in advance. It should immediately be secured in copious amounts of plastic wrap and refrigerated for a time. When you are ready to roll and cook it, just let it hang out at room temperature for a spell until it returns to a state conducive for rolling (and cooking).
• What sauces pair well with ricotta gnocchi?Gnocchi made from ricotta are adaptable and can partner with an assortment of sauces. You can serve them with a straightforward marinara, a fresh pesto, or the brown-butter-sage sauce you see here and you should definitely try at least once.
• How do I store leftover cooked gnocchi?Put uneaten gnocchi into a sealed container, then into the cold. Enjoy them within 2 days. To reheat, place the gnocchi in a warm skillet and scarf them down.
• Can I freeze ricotta gnocchi?Indeed, freeze them prior to cooking. Arrange them in a single layer on a baking sheet, and freeze until they are firm; at that point, move them to a bag suitable for freezer storage. Cook them from the frozen state with no thawing.
• How do I know when the gnocchi is done cooking?Gnocchi are ready when they rise to the top of boiling water. This usually takes about 2-3 minutes.

Substitutions and Variations

Pro Tips

1. Drain the Ricotta Well Ensure that the ricotta cheese is thoroughly drained before mixing. Excess moisture can make the dough too sticky and difficult to work with, so draining the ricotta properly will improve the texture of the gnocchi.

2. Chill the Dough If the dough feels too sticky after mixing, wrap it in plastic wrap and refrigerate it for about 30 minutes. Chilling can make the dough easier to handle and shape.

3. Flour Your Hands and Surface Keeping both your hands and the work surface lightly floured will prevent the dough from sticking when rolling it into ropes.

4. Test a Piece First Before shaping and cooking all the gnocchi, boil a single piece to check the texture. This allows you to adjust the dough if needed—add a bit more flour if they’re too soft.

5. Use a Gentle Touch When rolling the dough into ropes or creating ridges with the fork, use a gentle touch to avoid compressing the dough too much, which could lead to dense gnocchi.

These tips will help you achieve a light and tender gnocchi with excellent texture. Enjoy your cooking!