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
Table of contents
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.
- 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
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.
Josie says
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!
Rosemary says
Hi Josie, thanks so much, so glad everyone enjoy them. And yes so much easier than the potato ones to prepare. Take care!
Mags says
Very yummy, and yes so so much easier than using potatoes,
Rosemary says
Hi Mags, thanks so much, so glad you enjoyed them.
Chris says
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 🙂 🙂
Rosemary says
Hi Chris, thanks so much, so glad you enjoyed them and welcome. Let me know what else you try. Take care.
Denise Ann Boyles says
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.
Rosemary says
Hi Denise, thanks, I find these much easier to roll out and make and they taste amazing. Let me know how it goes.
Heidi Blennerhassett says
perfect <3 thankyou 🙂
Rosemary says
Hi Heidi, thanks so much, have a great weekend.
Linda Fasano says
This recipe was wonderful! I have made it 3 times and highly recommend!
Rosemary says
Hi Linda, thanks so much. So glad you enjoyed it. Take care.
Karen says
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.
Rosemary says
Hi Karen, thanks so much, glad everyone enjoyed it. Personally I even prefer the ricotta ones over the potato. Take care.
Sybille says
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
Rosemary says
Hi Sybille, I added the metric conversion to the recipe. Thanks glad you like the recipes, and let me know how it goes.
Filomena Di Petta says
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.:)
Rosemary says
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.
Dawn says
Buon giorno! Can these be made in advance and kept in the fridge?
Rosemary says
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.
Penny Thiessen says
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.
Rosemary says
Hi Penny, thanks so much, so glad you enjoyed the recipe. Have a great weekend.
Dianne Carlino Sullivan says
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.
Rosemary says
Hi Dianne, thanks so much, I love them and you are right they do have a similar taste to ravioli.