Soft, pillowy ricotta gnocchi is easier to make than you think, and the results are pure comfort food magic. With just 20 minutes of prep, you’ll create tender dumplings that melt in your mouth, paired with a rich, velvety sauce of your choice. The ricotta adds a delicate creaminess, while a light dusting of flour ensures they hold their shape beautifully.
In just 15 minutes of cooking, these gnocchi transform into golden, slightly crisp bites with a melt-in-your-mouth center. Whether tossed in a zesty tomato sauce or a buttery sage glaze, each forkful is a burst of flavor and texture. Perfect for a quick weeknight dinner or a cozy weekend treat, this recipe is as satisfying to make as it is to eat.
Ingredients for The Easiest Homemade Ricotta Gnocchi
- 1 ½ cups (one 15-ounce container) whole milk ricotta cheese (drained of excess moisture)
- 1 cup (5oz/142g) all-purpose flour (plus extra for dusting)
- ¾ cup (2oz/57g) freshly-grated parmesan cheese
- 3 large egg yolks
- ¾ teaspoon salt
- ¼ teaspoon freshly-cracked black pepper
Step-by-Step Instructions
- Prepare the Ricotta: Place a few sheets of kitchen paper on a plate, add the ricotta, and top with more paper. Press down to remove excess moisture. Refresh the paper if needed.
- Make the Dough: In a large bowl, combine the drained ricotta, flour, parmesan, egg yolks, salt, and pepper. Stir until just combined. Avoid over-mixing. If the dough feels too wet, add 1-2 tablespoons of flour.
- Shape the Dough: On a lightly floured surface, shape the dough into a round disk. Cut it into 6 wedges. Roll each wedge into a log about ¾-inch wide.
- Cut the Gnocchi: Slice each log into bite-sized squares. Lightly dust the gnocchi with flour and toss to coat evenly (this prevents sticking).
- Cook the Gnocchi: Bring a large pot of water to a boil. Carefully add the gnocchi and cook until they float to the top (less than 1 minute). Drain immediately.
- Serve: Toss the gnocchi with your favorite sauce and enjoy!
Sauce and Topping Ideas to Elevate Your Gnocchi
Pair your ricotta gnocchi with a simple brown butter sage sauce for a classic flavor. Melt 4 tablespoons of butter in a pan, add a handful of fresh sage leaves, and cook until fragrant. Toss the gnocchi in the sauce and finish with a sprinkle of parmesan. For a lighter option, try a tomato basil sauce or a creamy pesto sauce. Add roasted vegetables, crispy pancetta, or toasted pine nuts for extra texture and flavor.
Time-Saving Tips for Busy Cooks
To save time, prepare the gnocchi dough ahead and store it in the fridge for up to 24 hours. You can also freeze uncooked gnocchi on a baking sheet, then transfer them to a freezer bag for up to 3 months. When ready to cook, boil them straight from frozen—no need to thaw! If you’re short on time, skip the log-rolling step and simply drop small spoonfuls of dough directly into boiling water.
Storage and Reheating Tips for Leftovers
Store cooked gnocchi in an airtight container in the fridge for up to 3 days. To reheat, sauté them in a pan with a little olive oil or butter until warmed through and slightly crispy. Avoid microwaving, as it can make them soggy. If you have uncooked gnocchi, dust them with extra flour and store them in the fridge for up to 1 day before cooking.
Recipe Variations to Mix It Up
For a spinach ricotta gnocchi, mix in ½ cup of finely chopped, cooked spinach to the dough. You can also swap the parmesan for pecorino romano for a sharper flavor. If you’re feeling adventurous, add a pinch of nutmeg or lemon zest to the dough for a subtle twist. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Equipment Guidance for Perfect Gnocchi
Use a large, wide pot for boiling the gnocchi to give them plenty of space to float. A bench scraper or sharp knife makes cutting the dough into logs and gnocchi easier. If you’re rolling the dough, a lightly floured surface is essential to prevent sticking. For grating parmesan, a microplane ensures a fine, even texture that blends seamlessly into the dough.
The Easiest Homemade Ricotta Gnocchi
Ingredients
- 1 ½ cups whole milk ricotta cheese (one 15-ounce container)
- 1 cup all-purpose flour (5oz/142g)
- ¾ cup freshly-grated parmesan (2oz/57g)
- 3 large egg yolks
- ¾ teaspoon salt
- ¼ teaspoon freshly-cracked black pepper
Instructions
- Making the Gnocchi Dough First thing is to remove excess moisture from the ricotta. Place a few sheets of kitchen paper on a plate, add the ricotta and place a few more sheets on top. Press down on the ricotta to remove liquid. Refresh paper if needed.
- Transfer the ricotta to a large bowl and add the flour, parmesan, eggs, salt, and pepper. Stir until evenly combined. Mix until the dough JUST forms. Avoid over-mixing so your gnocchi doesn’t toughen. If it feels too wet, just add in another few tablespoons of flour.
- On a lightly floured surface, shape the dough into a round disk and cut it into 6 wedges. Using your hands, gently roll out each wedge out into an even log, approximately ¾-inch wide.
- Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
- Cooking the Gnocchi Put a large pot of water on to boil. Carefully transfer the gnocchi to the boiling water to cook. Once they float to the top of the pot they are ready, usually after less than 1 minute. Drain the gnocchi and serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!
