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Home » Ingredient » Pasta » Soft Ricotta Gnocchi

Soft Ricotta Gnocchi

By: Rosemary Published: July 10, 2022 Updated on: July 25, 2022

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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!

Gnocchi in a black pan.

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

  • Table of contents
  • Recipe Ingredients
  • Is it necessary to drain the ricotta?
  • How to make Ricotta Gnocchi
  • What sauces can you make for Ricotta Gnocchi?
      • Never Miss a Recipe!
  • Can you freeze Ricotta Gnocchi
  • How to store Ricotta Gnocchi
  • More Delicious Gnocchi Recipes
  • Soft Ricotta Gnocchi
    • Ingredients US CustomaryMetric 1x2x3x
      • SAUCE
    • Instructions 
      • SAUCE
    • Notes
    • Nutrition

Table of contents

  • How to make Ricotta Gnocchi
  • What sauces can you make for Ricotta Gnocchi?
  • Can you freeze Ricotta Gnocchi
  • How to store Ricotta Gnocchi
  • More Delicious Gnocchi Recipes

Recipe Ingredients

  • 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.
  • Egg
  • Parmesan Cheese – freshly grated is always better than packaged
  • Salt
  • Pepper
  • 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.
how to make gnocchi making the dough
  • 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.
how to make ricotta gnocchi making the dough and cutting the gnocchi
  • 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.
how to make gnocchi making the sauce butter and sage leaves

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.

Gnocchi with ricotta in a black pan with a spoon.
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    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!

    Ricotta gnocchi in a pan.

    More Delicious Gnocchi Recipes

    • Pumpkin Gnocchi with Sage
    • Baked Creamy Cheesy White Sauce Gnocchi
    • Cheesy Tomato Baked Gnocchi
    Gnocchi with ricotta in a black pan with a spoon.

    Soft Ricotta Gnocchi

    Rosemary Molloy
    This Italian Gnocchi Recipe made with Ricotta are easier and faster to make than Potato Gnocchi. Soft simple and delicious.
    5 from 19 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 2 mins
    Total Time 22 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 398 kcal

    Ingredients
     
     

    • 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

    SAUCE

    • 1/4 cup butter
    • 6-7 leaves sage leaves

    Instructions
     

    • 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!

    SAUCE

    • 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.

    Notes

    If the dough is too sticky, then add a little extra flour, although not too much because the dough should be very soft.
    Any leftover gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
    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.

    Nutrition

    Calories: 398kcalCarbohydrates: 27gProtein: 17gFat: 25gSaturated Fat: 15gCholesterol: 126mgSodium: 559mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 813IUCalcium: 282mgIron: 2mg
    Keyword gnocchi, ricotta gnocchi, ricotta gnocchi recipe
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      Main Dish, Pasta, Potatoes

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      1. Maryann says

        January 27, 2023 at 6:52 am

        5 stars
        I made this tonight. I jumped the gun and mixed all of the ingredients with a hand mixer. I think that made the dough extra sticky. I had to do some research on gnocchi and learned that gnocchi needs a gentle hand. This is all means user (me) error. Meaning all me. My dough was so sticky I couldn’t even form it without dough building on my hands with every move I made. I also learned that if I just spooned some out in my floured hands and rolled it in the air to get it started, then place on the counter for further rolling… it worked. My gnocchi seemed to take longer to float to the top ( about 6 minutes). I don’t know why. Knowing now how to make it easier for me, I can’t wait to make it again to master this yummy yummy recipe. I also made your tomato sauce for this and it was delicious. I added Calabrian pepper paste to it and boy oh boy. What a treat!! Thank you for sharing. I will make again!!

        Reply
        • Rosemary says

          January 27, 2023 at 10:15 am

          Hi Maryann, yeah not a good idea to use a mixer for gnocchi. The dough is very easy to work so really no need for it. And 6 minutes means that it was really really heavy. Gnocchi usually takes about 1-2 minutes. Let me know how it goes when you redo it. Glad you enjoyed the sauce and thanks for letting me know you tried it with the mixer. Take care and have a great weekend.

          Reply
      2. Judie Iadarola says

        December 28, 2022 at 4:19 am

        I’m looking at the gnocchi recipe. NOWHERE does it show the amounts of each ingredient. Are we supposed to guess?

        Reply
        • Rosemary says

          December 28, 2022 at 8:48 am

          Hi Judie, the recipe card is at the bottom of every post, with all the instructions and amounts.

          Reply
      3. Josie says

        September 7, 2022 at 11:57 am

        5 stars
        Made these for my family tonight. They were so easy and fun to prepare.We had them with butter and sage and extra parmesan – absolutely delicious!

        Reply
        • Rosemary says

          September 7, 2022 at 5:44 pm

          Hi Josie, thanks so much, so glad everyone enjoy them. And yes so much easier than the potato ones to prepare. Take care!

          Reply
      4. Mags says

        December 29, 2021 at 9:22 am

        Very yummy, and yes so so much easier than using potatoes,

        Reply
        • Rosemary says

          December 30, 2021 at 4:02 pm

          Hi Mags, thanks so much, so glad you enjoyed them.

          Reply
      5. Chris says

        September 8, 2021 at 3:20 am

        Hi Rosemary
        Just made these to freeze but cooked up a few to test them out first. They are perfect, they stayed together well but are still fluffy and light. YUM YUM!
        I look forward to trying some of your other recipes now as this was my first one from your site 🙂 🙂

        Reply
        • Rosemary says

          September 8, 2021 at 7:53 pm

          Hi Chris, thanks so much, so glad you enjoyed them and welcome. Let me know what else you try. Take care.

          Reply
      6. Denise Ann Boyles says

        August 18, 2021 at 6:38 am

        5 stars
        I can not wait to use this recipe. I know how to make gnocchi with potatoes. I am so excited to make them with ricotta.

        Reply
        • Rosemary says

          August 18, 2021 at 12:52 pm

          Hi Denise, thanks, I find these much easier to roll out and make and they taste amazing. Let me know how it goes.

          Reply
      7. Heidi Blennerhassett says

        January 29, 2021 at 8:24 am

        5 stars
        perfect <3 thankyou 🙂

        Reply
        • Rosemary says

          January 29, 2021 at 8:24 pm

          Hi Heidi, thanks so much, have a great weekend.

          Reply
      8. Linda Fasano says

        May 23, 2020 at 5:29 pm

        5 stars
        This recipe was wonderful! I have made it 3 times and highly recommend!

        Reply
        • Rosemary says

          May 24, 2020 at 8:18 pm

          Hi Linda, thanks so much. So glad you enjoyed it. Take care.

          Reply
      9. Karen says

        April 1, 2020 at 1:07 am

        5 stars
        So easy and even my SUPER picky 10 year old son ate it! I did sage butter for my husband and me, red sauce for the boys. Can’t believe how easy it is! Will make often.

        Reply
        • Rosemary says

          April 1, 2020 at 11:18 pm

          Hi Karen, thanks so much, glad everyone enjoyed it. Personally I even prefer the ricotta ones over the potato. Take care.

          Reply
      10. Sybille says

        December 25, 2019 at 1:57 am

        Merry Christmas from Tropical Cairns, Australia

        in the recipe you use 1 cup of flour – is that a metric or a US cup? or would you maybe have the weight in grams? I really want to make the ricotta gnocchi with a quattro fromagi sauce as a comfort food for a friend this coming weekend

        I happened on your website and am now going through your recipes – the ones I have seen so far look great! good photography as well

        Reply
        • Rosemary says

          December 26, 2019 at 4:54 pm

          Hi Sybille, I added the metric conversion to the recipe. Thanks glad you like the recipes, and let me know how it goes.

          Reply
      11. Filomena Di Petta says

        December 11, 2019 at 3:31 am

        Just loving your recipes and your instructions/comments so helpful and VALUABLE, thank you. Was wondering if you have recipes using a panettone, ie bread & butter pudding or sliced and filled with cream, etc., Thanking you with anticipation.:)

        Reply
        • Rosemary says

          December 11, 2019 at 8:42 am

          Hi Filomena, thanks so much, glad to be of help. I have this Panettone French Toast Casserole that my kids love. https://anitalianinmykitchen.com/french-toast-casserole/. Let me know if you try it.

          Reply
      12. Dawn says

        September 16, 2019 at 5:32 pm

        Buon giorno! Can these be made in advance and kept in the fridge?

        Reply
        • Rosemary says

          September 16, 2019 at 8:00 pm

          Hi Dawn it’s actually best to eat them once they are made, unless you freeze them. That would work. Freeze on a cookie sheet single file then place in a freezer bag. You can actually cook them frozen in boiling water. Hope that helps.

          Reply
      13. Penny Thiessen says

        August 28, 2019 at 1:48 am

        5 stars
        This was recipe was so simple and so delicious! After boiling, I pan fried the gnocchi in butter with some fresh sage leaves. A squeeze of lemon and everyone loved it! I agree, much lighter and tastier than potato gnocchi.

        Reply
        • Rosemary says

          August 30, 2019 at 1:56 am

          Hi Penny, thanks so much, so glad you enjoyed the recipe. Have a great weekend.

          Reply
      14. Dianne Carlino Sullivan says

        August 24, 2019 at 4:05 pm

        5 stars
        I have been making these for many years. I found the recipe in a cookbook from the North End ( Italian area) of Boston. I found they taste similar to ravioli with less work. I love your site and envy you so much living in Italy.

        Reply
        • Rosemary says

          August 25, 2019 at 3:27 pm

          Hi Dianne, thanks so much, I love them and you are right they do have a similar taste to ravioli.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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