Ricotta Gnocchi – Ready in 20 minutes!

Light, pillowy, and impossibly quick, Ricotta Gnocchi – Ready in 20 minutes! is my go-to weeknight comfort. Using just a handful of ingredients—500g whole-milk ricotta (well drained), 1 large egg, 6 tablespoon Parmesan cheese (grated), 200g 00 flour or all purpose flour, and sea salt—these tiny clouds come together in under half an hour. They’re delicate yet satisfying, perfect tossed with a simple tomato sauce, a quick brown-butter sage sauce, or even a spoonful of pesto. I love how few steps it takes to make something that tastes like you spent hours in the kitchen.

Why you’ll fall for this recipe

Traditional potato gnocchi can be a lovely labor of love, but sometimes you want something fast that still feels special. Ricotta Gnocchi – Ready in 20 minutes! uses ricotta instead of mashed potatoes, which means the dough does not need long boiling, cooling, or excessive shaping. The result? A tender dumpling with a tender interior, a lightly coated surface after boiling, and a texture that pairs beautifully with both delicate and bold sauces.

Ingredients

• 500g whole-milk ricotta, well drained
• 1 large egg
• 6 tablespoon Parmesan cheese, grated
• 200g 00 flour or all purpose flour
• sea salt

Equipment you’ll need

• Large mixing bowl
• Fine-mesh sieve or cheesecloth (for draining ricotta)
• Fork and spatula
• Baking sheet lined with parchment
• Fork or gnocchi board (optional, for ridges)
• Large pot for boiling
• Slotted spoon

Make-ahead and storage

These gnocchi are best enjoyed the day you make them. If you need to store them, place formed gnocchi on a parchment-lined baking sheet, cover lightly with plastic wrap, and chill for up to 24 hours. For longer storage, freeze on the tray until solid, then transfer to a freezer-safe bag and keep frozen for up to 1 month. Cook from frozen—add an extra minute to the boiling time.

Taste and texture tips

Because ricotta contains more moisture than potatoes, the trick is to remove as much excess liquid as possible. Let the ricotta drain thoroughly, press gently to remove remaining moisture, and measure ingredients precisely. Use 200g 00 flour or all purpose flour—00 will yield a slightly silkier gnocchi, while all purpose will give a familiar tender bite. Don’t overwork the dough: mix until just combined to keep the gnocchi soft.

Step-by-step instructions

1. Prepare the ricotta: Place the 500g whole-milk ricotta in a fine-mesh sieve set over a bowl, or wrap it in a double layer of cheesecloth and set it over a bowl. Let drain for 10–15 minutes to remove excess whey. Press gently with the back of a spoon if needed so the ricotta is well drained.
2. Make the dough: Transfer the drained ricotta to a large mixing bowl. Add 1 large egg, 6 tablespoon Parmesan cheese (grated), and a generous pinch of sea salt. Stir with a fork or spatula until the mixture is smooth and cohesive.
3. Add flour: Sprinkle 200g 00 flour or all purpose flour over the ricotta mixture. Fold the flour in gently with a spatula until a soft, slightly sticky dough forms. Avoid over-mixing; stop as soon as the dough holds together. If the dough is excessively sticky, add a dusting of extra flour, a teaspoon at a time, but aim to keep it tender.
4. Shape the gnocchi: Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into a rope about 2cm (¾ inch) thick. Using a knife or bench scraper, cut the rope into 2cm pieces to form the gnocchi. If you like ridges, gently press each piece with the back of a fork or roll it over a gnocchi board—this step is optional.
5. Prep to cook: Arrange the formed gnocchi in a single layer on a parchment-lined baking sheet, leaving a little space between pieces so they don’t stick together. If not cooking immediately, chill or freeze as needed (see storage tips above).
6. Boil the gnocchi: Bring a large pot of generously salted water to a gentle boil. Working in batches to avoid overcrowding, drop the gnocchi into the boiling water. Stir gently once to prevent sticking. The gnocchi are ready when they float to the surface, about 1–2 minutes. Let them float for an additional 30 seconds, then use a slotted spoon to remove them and transfer to a warm serving dish or a pan with sauce.
7. Toss with sauce: After removing a batch from the water, immediately toss the gnocchi with your desired sauce so they absorb flavor and don’t clump. Try a simple sauce of melted butter and sage, a light tomato basil sauce, or a splash of olive oil with lemon zest and fresh herbs. Finish with extra grated Parmesan and a pinch of sea salt to taste.
8. Serve: Plate the gnocchi hot, adding a final drizzle of good olive oil or a knob of butter for shine. Serve immediately for the best texture and flavor.

Serving ideas

These ricotta dumplings are incredibly versatile. Here are a few quick serving options:

• Brown butter and sage: Melt butter in a skillet until it turns amber and smells nutty. Add fresh sage leaves, toss in cooked gnocchi, and finish with a sprinkle of Parmesan.
• Quick tomato sauce: Sauté garlic in olive oil, add crushed tomatoes, a pinch of sugar, and simmer 10 minutes. Stir in chopped basil and toss with gnocchi.
• Lemon-herb: Toss with olive oil, lemon zest, lemon juice, chopped parsley, and a little grated Parmesan for a bright, fresh plate.
• Creamy garlic: Warm a splash of cream with minced garlic, fold in grated Parmesan and black pepper, then toss with gnocchi for a luscious finish.

Common troubleshooting

• Dough too wet: Your ricotta wasn’t well drained. Drain longer and gently press the ricotta before measuring. If needed, add a little more flour, 1 teaspoon at a time.
• Gnocchi fall apart in the pot: That’s usually from overworking the dough or too much moisture. Mix gently and avoid adding too much extra flour. Boil in small batches and remove as soon as they float.
• Gnocchi are dense: Try using 00 flour next time or handle the dough more gently—overworking develops gluten and makes them chewy.

Why this works

The combination of whole-milk ricotta and a single egg creates a tender structure that doesn’t rely on heavy flouring. Parmesan adds savory depth and a touch of saltiness, so you don’t need much extra seasoning. Because these gnocchi cook quickly, they retain a delicate interior that feels luxurious without requiring hours in the kitchen.

Notes and variations

• Make them cheesy: Stir an extra tablespoon of grated Parmesan into the dough for a more pronounced cheese flavor.
• Herb-infused: Fold 1–2 tablespoons of finely chopped fresh herbs (basil, chives, or parsley) into the dough for a colorful, aromatic twist.
• Gluten-free option: Substitute a certified gluten-free flour blend for the 200g flour, but expect slightly different texture—handle gently and reduce added flour if needed.

Final thoughts

Ricotta Gnocchi – Ready in 20 minutes! is proof that simple ingredients handled with care can produce a restaurant-worthy result at home. They’re fast to make, forgiving, and endlessly adaptable—perfect for busy weeknights or an effortless weekend dinner. Keep a tub of good-quality ricotta in the fridge and you’ll always have the makings of a comforting, elegant meal at the ready.