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Ricotta gnocchi

5 September 2019 | Last Updated: 9 September 2019

Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You won’t believe how delicious and quick to make they are! You only need 4 ingredients + salt and pepper to make them. My favorite way to serve them is with chanterelle sauce.

ricotta gnocchi in a white bowl

Top tips on how to make the best ricotta gnocchi you’ve ever had:

  • Drain the ricotta cheese. Thanks to this step, you can add less flour to the dough and the gnocchi will be more tender. The water content may vary depending on the manufacturer.
  • The dough will be sticky, so resist the urge to add more flour. Roll each piece of dough into a wide cylinder on a wooden board, generously sprinkled with flour. This way the flour will be outside the dough and not inside. You can brush off excess flour.
  • Don’t overmix the dough, or the gnocchi will be tough. Combine all the ingredients until almost completely combined, but they don’t have to be thoroughly mixed.
  • Be careful to not overcook the gnocchi, or they will be tough.
  • The cooking time will depend on how big your gnocchi are, and how high the heat under your pot is and so on. Very small gnocchi may be ready when they float to the surface, bigger ones may need 1-2 mins cooking time. You can cook 1-2 gnocchi first to see how it is working in your kitchen conditions.
ricotta gnocchi with chanterelle sauce in a brown bowl

What you’ll need:

  1. Ricotta cheese – I used regular supermarket ricotta. Don’t use fresh ricotta as it’s too watery. It gives the gnocchi light and pillowy texture.
  2. Parmesan cheese – it’s best to buy a block of cheese and grate it yourself. It tastes much better as pre-shredded cheese. It adds lots of umami.
  3. An egg – binds the dough together.
  4. Flour – I used regular all-purpose flour. You can use 00 Italian flour to make it lighter if you have such flour on hand.
  5. Salt and pepper. Be generous with pepper! Do not add a lot of salt as the Parmesan cheese is already salty.
ricotta gnocchi ingredients

Recipe variations:

Ricotta gnocchi are a variation of classic Italian potato gnocchi. They are made with ricotta cheese instead of cooked potatoes. Another variation of ricotta gnocchi are gnudi. They are made with ricotta cheese and spinach.

How to make ricotta gnocchi step by step:

ricotta gnocchi preparation steps

STEP 1: Drain the ricotta.

STEP 2: Make the gnocchi dough: Add the egg to a medium bowl and lightly beat it. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper.

STEP 3: Mix quickly until the ingredients are almost combined, but they don’t have to be thoroughly combined.

STEP 4: Form the gnocchi: Transfer half of the batter onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 1/4-inch/3cm. Brush off excess flour. Using a sharp knife, cut each long into 1.5-inch/4 cm pieces. Repeat with the remaining dough. You should have about 25 gnocchi.

STEP 5: Cook the gnocchi: Bring a large amount of well-salted water in a big pot to a boil. Cook the gnocchi in 2 batches. When the gnocchi float to the surface, cook them for 1 minute then transfer with a slotted spoon to a plate.

What to serve ricotta gnocchi with:

How to drain ricotta cheese:

  • Leave the cheese overnight on a strainer lined with cheesecloth.
    OR
  • Pat dry with paper towels: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese and press it carefully with more paper towels until they soak up the water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.

Other recipes using ricotta cheese:

Storing and freezing tips:

  • the next day, you can pan-fry the cooked gnocchi with butter (don’t leave the uncooked dough in the fridge)
  • how to freeze gnocchi:

cooked: spread the gnocchi apart on a board/tray, freeze and then transfer to zip-lock bags/containers. Cook the frozen gnocchi until they float to the water surface (don’t thaw them).

uncooked: freeze them as described above. Cook like freshly prepared gnocchi BUT add less gnocchi at a time to the pot (they can fall apart due to rapid water temperature drop).

ricotta gnocchi
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5 from 2 votes

Ricotta gnocchi

Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You won’t believe how delicious and quick to make they are!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings (25 gnocchi)
Calories 382kcal
Author Aleksandra

Ingredients

  • 8 oz ricotta 250g, whole-milk ricotta
  • 1 large egg
  • 1/2 cup flour 60g, spoon and leveled
  • 1/2 cup grated Parmesan cheese 40g
  • salt and pepper to taste

Instructions

  • Drain the ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese and press it carefully with more paper towels until they soak up the water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.
  • Make the gnocchi dough: Add the egg to a medium bowl and lightly beat it. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper. Mix quickly until the ingredients are almost combined, but they don't have to be thoroughly combined.
  • Form the gnocchi: Transfer half of the batter onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 1/4-inch/3cm. Brush off excess flour. Using a sharp knife, cut each long into 1.5-inch/4 cm pieces. Repeat with the remaining dough. You should have about 25 gnocchi.
  • Cook gnocchi: Bring a large amount of well-salted water in a big pot to a boil. Cook the gnocchi in 2 batches. When the gnocchi float to the surface, cook them for 1 minute then transfer with a slotted spoon to a plate.
  • Enjoy!

Notes

* Cooking time: Very small gnocchi may be ready when they float to the surface, bigger ones may need 1-2 mins cooking time. You may need to adjust the cooking time. The gnocchi should be really tender and pillowy.
* Storing and freezing tips:
– the next day, you can pan-fry the cooked gnocchi with butter
– how to freeze gnocchi:
cooked: spread the gnocchi apart on a board/tray, freeze and then transfer to zip-lock bags/containers. Cook the frozen gnocchi until they float to the water surface (don’t thaw them).
uncooked: freeze them as described above. Cook like freshly prepared gnocchi BUT add less gnocchi at a time to the pot (they can fall apart due to rapid water temperature drop).
* Top tips:
– draining ricotta is important
– don’t add more flour to the dough, although it will be sticky
– don’t overmix the dough
– don’t cook the gnocchi for too long.
* How to drain ricotta: as described in the instructions or Leave the cheese overnight on a strainer lined with cheesecloth.
* Calories count: 1/2 of the recipe (this is only an estimate).

Nutrition

Calories: 382kcal
Course dinner, Main Course, Side Dish
Cuisine Italian
Keyword ricotta gnocchi, ricotta gnocchi recipe

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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5 Comments

  • Reply
    Azlin Bloor
    7 September 2019 at 14:42

    5 stars
    That is a fantastic tutorial, Aleksandra! Your ricotta gnocchi look so light, fluffy and delicious! Thank you so much for including the links to LinsFood in what to serve them with.

    • Reply
      Aleksandra
      7 September 2019 at 19:28

      You’re welcome Azlin. Your dishes looked so delicious so I thought they would be a perfect match to my gnocchi recipe 🙂

  • Reply
    Meghan
    15 September 2019 at 02:42

    I haven’t made homemade gnocchi in years! I’m loving the ricotta.

    • Reply
      Aleksandra
      15 September 2019 at 15:32

      thanks 🙂

  • Reply
    EA The Spicy RD
    16 September 2019 at 02:21

    5 stars
    These sound amazing, and great tutorial! I’d love to try making a gluten free version. Yum!

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