Welcome to the delightful world of homemade Italian cuisine, where simplicity meets incredible flavor. Today, we’re diving into the art of crafting exquisite Ricotta Gnocchi from scratch. Forget the common misconception that gnocchi are complicated; this recipe proves just how easy and rewarding they can be. Using a handful of fresh ingredients like creamy ricotta cheese, eggs, aromatic Parmesan, and a touch of flour, you can create these tender, pillow-soft dumplings in under 30 minutes. My special addition of olive oil ensures each gnocchi is not just soft, but also wonderfully flavorful, elevating a humble dish to a gourmet experience.
These versatile ricotta gnocchi are a blank canvas for culinary creativity. Imagine them baked to perfection with a rich marinara sauce, draped in a silky Alfredo sauce, or even adding a comforting depth to a hearty soup brimming with chicken and fresh vegetables. Whether you’re a seasoned chef or a home cook looking for a new favorite, this recipe for light, delicious ricotta gnocchi is sure to impress.
Easy Homemade Ricotta Gnocchi: A Lighter, Quicker Alternative
Venturing into the world of homemade pasta might seem daunting, but crafting these Italian dumplings from scratch is surprisingly straightforward, especially when you choose ricotta gnocchi. Unlike traditional potato gnocchi, which require the time-consuming steps of cooking, cooling, and ricing potatoes, our ricotta version simplifies the process significantly. There’s no need for pre-cooking or extensive cooling; you simply combine all the ingredients in a bowl, shape the dough, cut it into bite-sized pieces, and then cook. This direct approach not only saves you precious time but also results in a lighter, more delicate gnocchi that practically melts in your mouth.
The beauty of these ricotta gnocchi lies in their ethereal texture and incredible versatility. Once cooked, they can be pan-fried in butter with fresh herbs for a golden crust and intensified flavor, tossed with your favorite pasta sauce, or incorporated into a warming soup for a truly comforting meal. They are perfect for a quick weeknight dinner, yet elegant enough for entertaining guests. You can even prepare a large batch and freeze them for later, ensuring a gourmet meal is always within reach. Every bite of these pillow-soft, light, and utterly delicious gnocchi is a testament to the joy of simple, homemade food. Get ready to enjoy an authentic taste of Italy with minimal fuss!
What Makes Ricotta Gnocchi So Special?
Gnocchi, in general, are a beloved type of Italian dumpling. While many are familiar with the potato-based variety, ricotta gnocchi offer a distinctly different experience. They are inherently lighter and fluffier, often described as “cloud-like” compared to their potato counterparts, which can sometimes be denser. This difference stems from the high moisture content of ricotta and the absence of starchy potatoes. Historically, ricotta gnocchi (or gnocchi di ricotta) have roots in various Italian regions, particularly in central and southern Italy, where fresh dairy products are abundant. They are a celebration of fresh, high-quality ingredients coming together to create something truly special.
Choosing ricotta gnocchi means opting for convenience without compromising on flavor or texture. The preparation time is drastically reduced, making it an ideal recipe for busy individuals or anyone looking for a quick yet impressive meal. The mild, milky flavor of ricotta also provides a perfect canvas, allowing sauces and seasonings to truly shine. Whether you’re serving them with a vibrant pesto, a rich ragù, or simply browned butter and sage, these gnocchi adapt beautifully to a wide array of flavors.
Essential Ingredients for Your Ricotta Gnocchi
Crafting perfect ricotta gnocchi requires just a few key ingredients. The quality of each component plays a significant role in the final taste and texture of your dumplings. Here’s a breakdown of what you’ll need and why each ingredient is important:
- Ricotta Cheese: This is the star of our show. Opt for whole milk ricotta if possible, as it provides a richer flavor and creamier texture. Ensure it’s well-drained to avoid a watery dough. The ricotta is what gives these gnocchi their characteristic lightness and delicate texture.
- Large Eggs: Eggs act as a crucial binder, holding the dough together and contributing to the gnocchi’s overall structure. They also add a subtle richness. Lightly beating them before incorporating them into the ricotta mixture ensures even distribution.
- Parmesan Cheese: Freshly grated Parmesan cheese adds a wonderful salty, savory depth to the gnocchi dough. It’s an integral part of the Italian flavor profile. If you have Pecorino Romano, a blend can also be delicious, but Parmesan is typically preferred for its milder profile in gnocchi. (See note below on salt balance.)
- All-Purpose Flour: Flour provides the necessary structure to the gnocchi. The key here is to use just enough. Too much flour will result in tough, dense gnocchi, while too little will make them fall apart in the water. Start with the recommended amount and adjust slightly if your dough feels overly sticky.
- Olive Oil: This is my special secret ingredient! A small amount of good quality olive oil incorporated into the dough significantly enhances the softness and tenderness of the gnocchi. It contributes to a smoother dough and a more luxurious mouthfeel, ensuring they remain “pillow-soft.”
- Salt (for boiling water): While not directly in the dough, salt in the boiling water is essential for seasoning the gnocchi as they cook. It brings out their inherent flavors and is a standard practice for boiling any pasta or dumpling.
Crafting Your Ricotta Gnocchi: A Step-by-Step Guide
Making ricotta gnocchi from scratch is a surprisingly simple and enjoyable process. Follow these detailed steps to ensure perfectly tender and flavorful dumplings every time:
- Prepare Your Boiling Water: Begin by bringing a medium to large pot of water to a rolling boil. Don’t forget to generously salt the water, just as you would for pasta. This seasons the gnocchi from the inside out and enhances their flavor.
- Combine Wet Ingredients: In a spacious mixing bowl, gently stir together your drained ricotta cheese and the lightly beaten eggs until they are well combined and smooth. Avoid overmixing at this stage.
- Add Flavor and Softness: Next, incorporate the olive oil (our secret for extra tenderness!) and the grated Parmesan cheese. Stir these ingredients thoroughly into the ricotta and egg mixture until everything is evenly distributed. This ensures that every gnocchi will be packed with savory flavor.
- Gradually Add Flour: This is arguably the most crucial step. Add the flour in three separate parts, stirring gently after each addition. The goal is to incorporate just enough flour for the dough to come together without becoming tough. Overmixing at this stage can develop too much gluten, leading to dense gnocchi. Stop stirring as soon as the flour is mostly incorporated.
- Achieve the Right Dough Consistency: Your gnocchi dough should be soft, pliable, and slightly sticky. It’s okay if it feels a bit tacky to the touch; this stickiness is a good indicator that you haven’t added too much flour, which is key to achieving that desired pillow-soft texture. If it feels excessively wet, you can add a tiny bit more flour, a teaspoon at a time, but be cautious.
- Prepare Your Work Surface: Liberally flour a clean cutting board, a flat countertop, or any other suitable flat surface where you’ll be shaping your gnocchi. This prevents the sticky dough from adhering to the surface.
- Shape the Dough: Gently transfer the soft gnocchi dough onto your floured surface. With floured hands, lightly gather the dough and form it into a disk, approximately ¾-inch thick. Avoid pressing or kneading the dough too much.
- Cut into Logs: Using a pastry cutter or a sharp knife, slice the dough disk horizontally into ¾-inch wide logs. You should get about 5 to 6 strips from a typical batch.
- Roll and Cut Gnocchi: Take each log and, working on your floured surface, gently roll it into a ½-inch thick rope. Then, slice each rope into individual bite-sized gnocchi, roughly ½-inch thick. You can leave them as smooth little pillows, or for extra sauce-gripping power, you can gently roll each piece over the tines of a fork or a gnocchi board to create ridges. Place the finished gnocchi on a separate parchment-lined baking sheet dusted with flour to prevent sticking while you finish the rest.
- Cook the Gnocchi: Gently drop 10 to 15 gnocchi at a time into the vigorously boiling salted water. Do not overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together. Cook for about 2 to 3 minutes, or until they float gracefully to the surface. Once they float, they are done!
- Remove and Serve: Using a slotted spoon or a spider strainer, carefully remove the cooked gnocchi from the water. At this point, they are ready to be tossed with your favorite sauce and served immediately. Alternatively, you can cool them completely for freezing or use them in other recipes like soups or casseroles.
Can I Freeze Ricotta Gnocchi? Absolutely!
One of the fantastic advantages of homemade ricotta gnocchi is their freezer-friendliness, allowing you to prepare ahead and enjoy a delicious meal whenever you wish. Freezing gnocchi ensures that you always have a gourmet option on hand for busy weeknights or unexpected guests.
To freeze uncooked gnocchi: After you’ve shaped and cut your gnocchi, arrange them in a single layer on a parchment paper-lined baking sheet. Make sure they don’t touch each other, as they will freeze together. Place the baking sheet in the freezer for about 1-2 hours, or until the gnocchi are completely frozen solid. Once frozen, transfer the firm gnocchi to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 weeks. When you’re ready to cook, simply drop the frozen gnocchi directly into boiling salted water; there’s no need to thaw them first. They may take an extra minute or two to cook compared to fresh gnocchi.
To freeze cooked gnocchi: If you prefer to have fully prepped gnocchi ready to go, you can cook them first. Boil the gnocchi as directed in the recipe until they float, then remove them from the water and immediately plunge them into an ice bath to stop the cooking process. Once cooled, drain them well and lightly toss them with a tiny amount of olive oil to prevent sticking. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a freezer bag or airtight container. Cooked and frozen gnocchi will maintain their quality for up to 2 months. To reheat, you can gently pan-fry them with butter or sauce directly from frozen, or briefly simmer them in a sauce until warmed through.
Serving Your Delicious Ricotta Gnocchi
The beauty of ricotta gnocchi lies not only in their ease of preparation but also in their incredible versatility when it comes to serving. Their light, delicate flavor makes them adaptable to a wide array of sauces and preparations.
The Easiest & Most Classic Way: Butter and Sage
For a truly authentic and incredibly simple preparation that highlights the gnocchi’s delicate flavor, melt 2-3 tablespoons of unsalted butter in a large skillet over medium heat. Add a few fresh sage leaves and cook until the butter is fragrant and lightly browned and the sage leaves are crispy. Add your cooked gnocchi to the pan and fry them for about 2 to 3 minutes per side, until they achieve a beautiful golden-brown crust. Season with a pinch of salt and freshly cracked black pepper. Finish with an extra dusting of grated Parmesan cheese and serve immediately. This classic combination is elegant, flavorful, and requires minimal effort.
Tomato-Based Sauces:
Ricotta gnocchi pair wonderfully with a variety of tomato sauces. A simple yet vibrant marinara sauce allows the gnocchi to shine, or you can opt for a rustic fresh tomato and basil sauce. For a heartier meal, consider serving them with a slow-cooked meat ragu.
Creamy Sauces:
Indulge in the richness of a creamy sauce. Classic Alfredo sauce is always a hit, but you could also try a creamy pesto sauce, a mushroom cream sauce, or even a delicate Gorgonzola cream sauce for a more sophisticated palate. The gnocchi’s lightness balances the richness of these sauces beautifully.
In Soups and Casseroles:
Don’t limit gnocchi to being just a pasta course. They make a fantastic addition to hearty soups, adding substance and a comforting texture. Imagine them in a chicken and vegetable soup or a rich minestrone. They can also be baked into casseroles, providing a wonderful textural element and absorbing all the flavors of your chosen sauce and ingredients.
With Vegetables:
For a lighter meal, toss cooked gnocchi with sautéed seasonal vegetables such as asparagus, cherry tomatoes, spinach, or zucchini. A drizzle of good olive oil and a sprinkle of chili flakes can complete this fresh and vibrant dish.
No matter how you choose to serve them, your homemade ricotta gnocchi are guaranteed to be a comforting and delicious highlight on your dining table. Enjoy experimenting with different flavors to find your perfect pairing!
My Expert Tips for Perfect Ricotta Gnocchi Every Time
Achieving truly pillow-soft, melt-in-your-mouth ricotta gnocchi is simple if you keep a few key tips in mind. These insights will help you avoid common pitfalls and ensure your homemade dumplings are consistently delicious:
- The Golden Rule: Don’t Over-Flour! This is, without a doubt, the most important tip. The biggest mistake home cooks make with gnocchi is adding too much flour. If you do, your gnocchi will turn out tough, dense, and chewy, losing that desirable delicate texture. You are aiming for a dough that is soft and slightly sticky. When you add flour, do so gradually and stop as soon as the dough just comes together. It should still feel pliable and a bit tacky, but manageable.
- Handle the Dough Gently: Just as with the flour, gentle handling is crucial. Overworking the dough develops gluten, which leads to tough gnocchi. Mix the ingredients until just combined, and when shaping, use a light touch. Remember, we want them pillow-soft, not rubbery.
- Embrace the Stickiness (with flour assistance): It’s perfectly normal for ricotta gnocchi dough to be sticky. Don’t be tempted to add more flour to make it firm. Instead, generously flour your work surface and your hands when you’re rolling out and cutting the gnocchi. This will prevent sticking without altering the delicate balance of the dough.
- The Olive Oil Secret: As mentioned, a touch of olive oil in the dough is a game-changer. It’s a small but significant detail that contributes to the gnocchi’s extra softness and a lovely subtle richness, making them even more delicious.
- Know When They’re Done: When cooking gnocchi, the visual cue for doneness is clear and simple: they float! As soon as the gnocchi rise to the surface of the boiling water, they are cooked through. There’s no need to cook them longer; doing so can make them mushy. Remove them promptly with a slotted spoon.
- Salt the Water, Not Necessarily the Dough: I intentionally don’t salt the gnocchi dough for two main reasons. Firstly, Parmesan cheese, a key ingredient, is already quite salty, contributing enough seasoning to the dough itself. Secondly, and perhaps more importantly, you will be boiling the gnocchi in generously salted water, which will properly season them as they cook. This approach allows you more control over the overall saltiness of your dish, as you can always adjust the seasoning in the sauce you choose to serve with your gnocchi.
- Cook in Batches: Avoid overcrowding the pot when boiling gnocchi. Cooking too many at once will lower the water temperature, causing the gnocchi to cook unevenly or become gummy. Cook in small batches, about 10-15 pieces at a time, to maintain a consistent boil.
More Irresistible Italian Dinner Recipes
If you’ve fallen in love with the simplicity and flavor of these Ricotta Gnocchi, you’ll be thrilled to explore more of our Italian-inspired dinner recipes. From hearty pasta dishes to comforting classics, these recipes are designed to bring the taste of Italy right into your kitchen with ease.
- Tuscan Chicken Pasta: A creamy and flavorful pasta dish featuring tender chicken, sun-dried tomatoes, and spinach, all cooked quickly in your Instant Pot.
- Best Lemon Ricotta Pasta: Light, bright, and utterly refreshing, this pasta dish combines fresh lemon zest and creamy ricotta for a simple yet sophisticated meal.
- Stuffed Pasta Shells: Large pasta shells generously filled with a delectable mixture of spinach and ricotta, baked in a savory tomato sauce. A perfect dish for family gatherings.
- Sun-dried Tomato Chicken Pasta: A wonderfully rich and aromatic pasta featuring succulent chicken and the intense flavor of sun-dried tomatoes, all in a creamy sauce.
For even more culinary inspiration and delightful pasta creations, feel free to browse our comprehensive Pasta Category. You’re sure to find a new family favorite!
If you create this delicious recipe and love it as much as we do, we’d be thrilled to see your culinary creations! Snap a photo and share it on INSTAGRAM! Be sure to tag me @crunchycreamysweet so I can admire your dish and leave a comment. Your feedback and photos truly inspire us!
Easy Ricotta Gnocchi
Author: Anna
These Ricotta Gnocchi are made from scratch with ricotta cheese, eggs, Parmesan, and flour. I add olive oil to make them soft and extra delicious. This gnocchi recipe is done in under 30 minutes!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Main Dish
Cuisine: Italian
Servings: 4 servings
Calories: 409 kcal
Ingredients
- 12 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1 cup Parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons olive oil
- 1 teaspoon salt (for boiling water)
Instructions
- Bring a medium pot of water to a boil. Add salt.
- In a large mixing bowl, stir ricotta cheese and beaten eggs.
- Add Parmesan and oil and stir in well.
- Add flour in 3 parts, stirring gently after each addition. Add up to ¼ cup of more flour, if needed, but avoid overmixing. The dough should be soft and slightly sticky.
- Flour a flat surface (your countertop, cutting board, etc.) generously.
- Place dough on the surface and gently gather together and shape into a disk, about ¾” thick.
- With a dough scraper or a knife, cut it horizontally into 5 to 6 strips, about ¾” thick.
- One by one, roll each strip into a ½” thick log. Cut it into ½” size pieces. Place them on a baking sheet dusted with flour and repeat with the remaining dough.
- Gently drop 10 to 15 gnocchi into boiling salted water. Cook for 2 to 3 minutes OR until they float to the surface. Remove from water and serve right away or cool completely to freeze or use later.
Notes
- You don’t have to be perfect with measurements. Just keep in mind what size gnocchi you want to make, small or big.
- The most important part is to remember not to add too much flour. If you do, the gnocchi will be tough. You want them pillow-soft. Be gentle with the dough. It will be sticky, but if you flour the surface you are rolling them out and cut on, you won’t have a problem.
- Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
Calories: 409 kcal |
Carbohydrates: 27g |
Protein: 25g |
Fat: 22g |
Saturated Fat: 12g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 7g |
Trans Fat: 1g |
Cholesterol: 142mg |
Potassium: 176mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 693IU |
Calcium: 489mg |
Iron: 2mg
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