Ricotta Gnocchi with Marinara

Soft, pillowy dumplings that practically melt on your tongue—Ricotta Gnocchi with Marinara is the kind of comforting, elegant weeknight meal that feels special without a lot of fuss. I’m using 12 ounces of ricotta, 2 cups all-purpose flour (and a nod to “00” pasta flour if you have it—though I didn’t), 1 egg, and 1 teaspoon of salt. That’s it for the gnocchi. Paired with a simple, bright marinara, this dish showcases how a few quality ingredients can yield something sublime.

I love ricotta gnocchi because they come together fast and they don’t require boiling potatoes or laborious ricing. The texture is lighter than potato gnocchi and the flavor lets the sauce shine. Below you’ll find an approachable, step-by-step recipe, tips for shaping and cooking the gnocchi, and a straightforward marinara to spoon over the finished dumplings.

Why this recipe works

Using 12 ounces of ricotta keeps the dough tender and moist. The 2 cups of all-purpose flour give structure while still allowing the gnocchi to remain pillowy. The single egg binds everything together, and 1 teaspoon of salt seasons the dough without overpowering the delicate ricotta flavor. The technique focuses on gentle handling so the gnocchi stay light instead of dense.

Ingredients

• 12 ounces ricotta
• 2 cups all-purpose flour (use “00” pasta flour if you have it…I did not), divided
• 1 egg
• 1 teaspoon salt

For the marinara

A bright, simple marinara is the perfect partner. Use good-quality canned tomatoes and a few pantry staples. These quantities make a generous amount of sauce to coat the gnocchi.

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 28 ounces canned whole peeled tomatoes, crushed by hand or with a spoon
• 1 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1 teaspoon sugar, if needed to balance acidity
• Fresh basil leaves, torn, for finishing

Tools you’ll need

• Large mixing bowl
• Fork or whisk
• Bench scraper or knife
• Large pot for boiling
• Slotted spoon
• Large skillet for the marinara
• Baking sheet or lightly floured surface for shaping gnocchi
• Fork for pressing ridges (optional)

Recipe: Ricotta Gnocchi with Marinara

Yield: Serves 3–4

The instructions are written in clear, numbered steps so you can follow along easily. I’ve kept the original ingredient amounts exactly as listed and reshaped the directions into simple, logical steps that preserve the sequence of the original recipe.

Make the dough

1. Place 12 ounces ricotta into a large mixing bowl. Use whole-milk ricotta for the creamiest texture. Drain any excess liquid if your ricotta is very wet—use a fine-mesh sieve or a few minutes on paper towels—so the dough doesn’t become too sticky.
2. Add 1 egg to the bowl with the ricotta and gently beat with a fork until combined.
3. Sift or sprinkle 1 3/4 cups of the 2 cups all-purpose flour over the ricotta mixture, then add 1 teaspoon salt. Stir gently with a fork or spatula until a soft dough starts to form. You want the dough to hold together but remain tender; avoid overworking it.
4. If the dough is very sticky, gradually add up to the remaining 1/4 cup flour a tablespoon at a time, just until the dough becomes manageable. The dough should be slightly tacky but not sticky to the touch. Stop adding flour as soon as the dough holds its shape when pressed.
5. Turn the dough out onto a lightly floured surface and gently knead 4–6 turns until it comes together. Keep movements soft and gentle so the gnocchi remains light.

Shape the gnocchi

6. Divide the dough into 4 equal portions. Roll each portion into a rope about 3/4 inch to 1 inch in diameter on a lightly floured surface.
7. Using a bench scraper or knife, cut each rope into 3/4-inch pieces. If you like the classic grooved appearance, gently roll each piece down the tines of a fork with your thumb to create ridges; otherwise, leave them as small pillows.
8. Place formed gnocchi on a lightly floured baking sheet or tray in a single layer, making sure they are not touching each other. If you need to pause, keep them covered with a clean kitchen towel so they don’t dry out.

Cook the gnocchi

9. Bring a large pot of salted water to a gentle boil. Use a wide pot so the gnocchi have room to move.
10. Working in batches, drop the gnocchi into the boiling water. Stir lightly to prevent sticking. The gnocchi are done when they float to the surface, about 1–2 minutes per batch.
11. Use a slotted spoon to transfer the cooked gnocchi directly into the warm marinara in the skillet (see marinara steps below), or into a bowl if you plan to toss them with sauce later. Repeat until all gnocchi are cooked.

Make the marinara

12. While you’re shaping the gnocchi, heat 2 tablespoons olive oil in a large skillet over medium heat.
13. Add the finely chopped onion and cook until soft and translucent, about 5–7 minutes, stirring occasionally so it browns lightly but doesn’t burn.
14. Add the minced garlic and, if using, the red pepper flakes. Cook for 30–60 seconds until fragrant.
15. Pour in the crushed canned tomatoes and stir to combine. Bring the sauce to a gentle simmer.
16. Add 1 teaspoon salt and a few grinds of black pepper. Taste after a few minutes of simmering and add 1 teaspoon sugar if the tomatoes are very acidic. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
17. If the sauce becomes too thick, add a splash of the reserved gnocchi cooking water to loosen it. The starchy water helps the sauce cling to the gnocchi.

Finish and serve

18. When a batch of gnocchi floats, transfer it with a slotted spoon into the simmering marinara. Gently stir to coat each piece without breaking them up. Repeat until all gnocchi are in the sauce.
19. Let the gnocchi simmer in the sauce for a minute or two so they warm through and absorb some flavor. Be gentle—these are delicate.
20. Turn off the heat and tear in fresh basil leaves, stirring gently to distribute them.
21. Serve the ricotta gnocchi in shallow bowls with extra sauce spooned over the top. Finish with an extra drizzle of olive oil, more basil, and freshly ground black pepper. If you like, sprinkle a little grated cheese on top.

Troubleshooting and tips

• Dough too sticky: Add flour a tablespoon at a time, but be careful. Too much flour will make the gnocchi dense. The goal is slightly tacky dough.
• Dough too dry: If it feels crumbly, add a teaspoon of water or a small smear of ricotta and gently knead until it comes together.
• Keep gnocchi tender: Handle the dough gently and don’t over-knead. Overworking activates gluten and chews up the delicate texture.
• Cooking in batches: Don’t overcrowd the pot; cook only a few dozen gnocchi at a time so they can float freely.
• Make ahead: You can refrigerate shaped gnocchi for a few hours, covered, before boiling. For longer storage, freeze them on a sheet tray until firm, then transfer to a bag and freeze for up to 1 month. Cook from frozen—add an extra 30 seconds to the boil time.

Variations and serving ideas

• Herbed gnocchi: Fold 1–2 tablespoons of finely chopped fresh herbs (basil, parsley, or chives) into the dough for a fresh lift.
• Brown butter sage: For a nutty alternative to marinara, brown 4 tablespoons butter in a skillet until it smells toasty, then add several sage leaves and pan-fried gnocchi until they are lightly crisp in spots. Finish with lemon zest.
• Cheesy bake: Spoon gnocchi and marinara into a baking dish, top with shredded cheese, and bake at 375°F until bubbly and golden.

Storing and reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or extra sauce to prevent drying. For frozen gnocchi, boil straight from the freezer and then toss with sauce.

Final thoughts

Ricotta Gnocchi with Marinara is a delightful combination of tender dumplings and a simple tomato sauce. With just 12 ounces ricotta, 2 cups all-purpose flour (or “00” if you have it), 1 egg, and 1 teaspoon salt, you’ll have a dish that looks and tastes like you spent hours in the kitchen—even if you didn’t. The key is gentle handling and a bright, well-seasoned sauce. Make a pot tonight for a cozy dinner, and don’t be surprised if this becomes a go-to when you want something comforting, quick, and satisfying.