Ricotta Gnocchi Recipe

Welcome to a cozy kitchen moment centered around a light, pillowy pasta that’s as simple as it is satisfying. This Ricotta Gnocchi Recipe brings together just a handful of ingredients to make tender dumplings that pair beautifully with a bright tomato sauce, a drizzle of olive oil, or a simple brown-butter sage finish. The texture is delicate, the flavor is subtly cheesy, and the process is approachable for cooks of all levels. Read on for an easy-to-follow ingredient list, step-by-step directions, and helpful tips to ensure success the first time you make these little clouds of comfort.

Why you’ll love this Ricotta Gnocchi Recipe

Ricotta gnocchi are quicker to make than traditional potato gnocchi because there’s no roasting, ricing, or draining of potatoes. Instead, creamy ricotta cheese forms the base, keeping the dough moist and airy. The ingredient list is short and pantry-friendly, and the final texture is light rather than dense. Whether you’re feeding a weeknight family or entertaining guests, these gnocchi feel special without a lot of fuss.

Ingredients

• 12 ounces ricotta cheese
• 2 large eggs, slightly beaten
• 1 cup Parmesan cheese
• 1 cup all-purpose flour
• 2 teaspoons olive oil
• 1 teaspoon salt

Equipment you’ll need

• Large mixing bowl
• Spoon or rubber spatula
• Fork or gnocchi board (optional)
• Large pot for boiling
• Slotted spoon
• Clean surface for shaping dough
• Timer

Preparation notes

Use whole-milk ricotta for best texture and flavor; it will give you the creamiest, most tender gnocchi. Make sure the ricotta is well-drained—if it’s very wet, place it in a fine-mesh sieve lined with a paper towel for 15–20 minutes and gently press to remove excess moisture. Slightly beaten eggs help bind the dough without making it heavy. Measure the flour by spooning it into the measuring cup and leveling it off so you don’t add too much; the dough should be soft and slightly sticky rather than dry and crumbly.

Step-by-step directions

Follow these clear, ordered steps to make the Ricotta Gnocchi Recipe. The directions have been rewritten for clarity while keeping the same ingredient amounts and logical sequence.

1. Prepare the ricotta: If your ricotta is exceptionally moist, drain it first. Place the ricotta in a large mixing bowl and use a spoon to smooth it out so there are no large lumps.
2. Add the eggs: Pour the 2 large eggs, slightly beaten, into the bowl with the ricotta. Stir gently until the eggs are fully incorporated and the mixture is uniform.
3. Stir in the cheese: Add 1 cup of Parmesan cheese to the ricotta-and-egg mixture. Mix until the cheese is evenly distributed through the mixture.
4. Add salt and oil: Sprinkle 1 teaspoon of salt over the mixture, then add 2 teaspoons of olive oil. Stir to combine; the oil adds a silky richness to the dough.
5. Incorporate the flour: Gradually add 1 cup of all-purpose flour to the wet mixture. Fold the flour in using a spatula until it just comes together. The dough should be soft and slightly sticky. Avoid overworking it; mix only until you have a cohesive dough.
6. Shape the dough: Lightly flour your clean work surface. Turn the dough out onto the surface and, using floured hands, gently shape it into a long log about 1 to 1½ inches in diameter. If the dough is too sticky to handle, dust your hands and the dough with a small amount of extra flour, but use as little as necessary to prevent toughness.
7. Cut into pieces: Use a floured knife or bench scraper to cut the log into 1-inch pieces. Each piece will become a gnocco. Work gently so the pieces retain a soft texture.
8. Optional: add ridges: If you prefer, gently roll each piece over a fork tines or a gnocchi board to create shallow ridges. This helps sauces cling to the gnocchi. Keep movements delicate to avoid compressing the dough.
9. Bring water to a simmer: Fill a large pot with water and bring it to a gentle simmer over medium-high heat. Add a pinch of salt to the water once it simmers.
10. Cook the gnocchi: Working in batches so you don’t overcrowd the pot, gently slide the gnocchi into the simmering water. They will sink at first. When they float to the surface, let them cook for 30–60 seconds more to ensure the centers are set. Use a slotted spoon to remove the cooked gnocchi and transfer them to a warm plate or a skillet with sauce.
11. Finish and serve: Toss the cooked gnocchi with your sauce of choice, or simply drizzle with the remaining olive oil and sprinkle more Parmesan cheese to taste. Serve immediately while warm.

Serving suggestions

These ricotta gnocchi pair well with a variety of sauces:

• Simple tomato basil sauce: Bright, lightly simmered tomatoes with fresh basil and a drizzle of olive oil.
• Brown-butter and sage: Heat 2–3 tablespoons of butter until it browns lightly, add a handful of sage leaves and a pinch of salt, then toss the gnocchi in the fragrant butter.
• Garlic olive oil: Sauté minced garlic in olive oil until soft, toss in the gnocchi, and finish with a grating of Parmesan.
• Light cream sauce: Combine a splash of cream with extra Parmesan for a richer finish without overpowering the delicate gnocchi.

Troubleshooting and tips

• If the dough feels too wet and falls apart while shaping, sprinkle in a tablespoon of flour at a time until it holds together. Avoid adding large amounts at once.
• If your gnocchi become dense, it’s likely the dough was overworked or too much flour was added. Handle the dough gently and use the minimum extra flour needed for shaping.
• Do not boil the gnocchi at a rolling boil; a gentle simmer prevents them from breaking apart.
• For even cooking, keep batch sizes small so the water temperature doesn’t drop too far when the gnocchi are added.
• To make ahead: form the gnocchi and place them on a lightly floured baking sheet. Freeze until firm, then transfer to a freezer bag. Cook from frozen, adding an extra 30–60 seconds to the time after they float.

Storage

Store any leftover cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of sauce or olive oil. Uncooked gnocchi can be frozen as described above for up to 1 month.

Flavor variations

You can tailor this Ricotta Gnocchi Recipe by adding herbs or spices to the dough. A tablespoon of chopped fresh chives, a teaspoon of lemon zest, or a tablespoon of finely chopped fresh basil folded into the mixture before shaping will give the gnocchi a bright lift. If adding herbs or zest, be sparing so the delicate texture is preserved.

Notes on ingredients

Stick to the ingredient amounts as listed for consistent results. The ricotta provides the light, creamy structure; the eggs and Parmesan add binding and flavor; the flour gives the gnocchi their shape; the olive oil boosts tenderness and mouthfeel; and the salt rounds everything out. Because this Ricotta Gnocchi Recipe uses only six simple components, the quality of each one matters. Choose fresh ricotta and a good-quality Parmesan for the best flavor.

Final thoughts

This Ricotta Gnocchi Recipe is approachable, forgiving, and endlessly adaptable. The finished dumplings are tender and slightly pillowy, with a subtle cheesiness that complements many sauces. With minimal equipment and a short ingredient list, it’s a great recipe to build confidence in handmade pasta-style dishes. Make a batch this week and enjoy the warm, comforting result—homemade pasta that feels like a treat, not a chore.

Quick recap — Ricotta Gnocchi Recipe

To make this ricotta-forward gnocchi, combine 12 ounces ricotta cheese, 2 large eggs (slightly beaten), 1 cup Parmesan cheese, 1 cup all-purpose flour, 2 teaspoons olive oil, and 1 teaspoon salt. Mix until just combined, shape into logs, cut into 1-inch pieces, optionally add ridges, and cook in simmering water until they float and are set. Finish with your favorite sauce and serve immediately.