This Italian Gnocchi Recipe made with Ricotta are softer, easier and faster to make than Potato Gnocchi. And I must admit tastier too. Tossed with a simple butter or tomato sauce. Dinner never tasted so good!
I get into moods where I pick an ingredient and fly with it. My latest has been Ricotta, from a Simple Chocolate Chip Ricotta Cake to these soft gnocchi pillows made with Ricotta. If you are just starting out with making gnocchi this is the perfect beginners recipe. Simple and easy to make and delicious too!
Table of contents
- Ricotta cheese – I like to use whole milk ricotta although some Italians like to use goat’s milk ricotta because the taste is much stronger.
- Parmesan Cheese – freshly grated is always better than packaged
- Flour – all purpose or 00
Is it necessary to drain the ricotta?
I find the ricotta here quite thick so I rarely drain it, although it doesn’t hurt. Drain it in a sieve over a small/medium bowl for approximately 30 minutes, you can also pat it dry with a paper towel if you wish.
Whenever I ate gnocchi I would always make the Potato recipe, but then I remember tasting my mother-in-law’s recipe I was very impressed. So impressed I decided I liked them more than the classic, well almost!
How to make Ricotta Gnocchi
- In a large bowl whisk until creamy the ricotta, egg, parmesan cheese and salt.
- Add the flour and mix until almost combined.
- Move the mixture onto a flat surface and form into a compact dough, the dough will be soft.
- Remove pieces and form into a rope, then cut into 3/4 inch pieces.
- You can either roll the pieces off a fork or leave them plain.
- Cook the gnocchi in boiling salted water for approximately 1-2 minutes or until they float to the top.
- Drain and toss with your favourite sauce.
What sauces can you make for Ricotta Gnocchi?
When I make gnocchi I usually prefer to melt a little butter with about five sage leaves in a large saucepan then add the gnocchi and toss to combine.
If you prefer you could also make a simple tomato sauce, add a can of peeled roma tomatoes in a large saucepan with a tablespoon or two of olive oil, 1/4 cup of water, minced garlic, a little salt, oregano and some fresh basil.
Cook on medium heat until thickened, add the gnocchi and toss to combine.
Or a simple Basil Pesto is also a delicious alternative. Toss with the cooked gnocchi add a sprinkle of parmesan cheese and serve.
Can you freeze Ricotta Gnocchi
To freeze the gnocchi, place them on a cookie sheet in a single layer and freeze for about two hours, then transfer them to a freezer bag or an air tight container. The gnocchi will last for up to six weeks in the freezer. No need to thaw them before cooking, although they may need a minute extra to cook.
How to store Ricotta Gnocchi
Any leftover gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
So if you are looking for a new tasty Gnocchi Recipe I hope you give these Homemade Ricotta Gnocchi a try and let me know what you think. Buon Appetito!
More Delicious Gnocchi Recipes
Soft Ricotta Gnocchi
- 1 cup ricotta
- 1 large egg
- 1/2 cup freshly grated parmesan cheese
- 2-3 pinches salt
- 2 dashes pepper
- 1 cup all purpose flour
- 1/4 cup butter
- 6-7 leaves sage leaves
- Place the ricotta in a sieve and let drain for approximately 15 minutes.
- In a large bowl whisk until creamy and thick the ricotta, egg, parmesan, salt and pepper.
- Then add the flour and mix until almost combined, then move to a flat surface and form into a compact soft dough, remove pieces and form into a rope and cut into 3/4 inch (2 cm) pieces, roll the pieces off a fork to make ridges or leave plain.
- In a large pot of boiling salted water cook the gnocchi for approximately 1-2 minutes or until they float to the top. Remove with a slotted spoon and add to the sauce and toss and serve, sprinkle with parmesan cheese before serving. Enjoy!
- In a large pan add the butter and sage leaves, cook on medium heat until butter has melted, cook for about 2 minutes. Add the gnocchi and toss and serve.