Easy Homemade Ricotta Gnocchi
User Reviews
5
109 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Course
Main Course
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Cuisine
Italian
Easy Homemade Ricotta Gnocchi
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These ricotta gnocchi are made from a simple dough combining full-fat ricotta, Parmesan, and egg with just enough flour to hold shape. The soft, tender dumplings achieve their delicate texture by keeping the dough sticky before shaping into logs and cutting into pieces. They can be cooked fresh or frozen for convenience. The recipe includes options for serving with a browned butter sauce or a tomato-based sauce with garlic and Italian herbs, finished with additional Parmesan and parsley for garnish.
Description
Easy Homemade Ricotta Gnocchi uses full-fat ricotta and freshly grated Parmesan to create a tender, moist dough that yields light gnocchi with a soft texture. The dough incorporates egg and seasoning, and just enough flour to hold its shape while remaining sticky. The gnocchi are rolled into thin logs and cut into small pieces, which can be cooked immediately or frozen for later use.
The cooking process involves boiling the gnocchi until they float, then finishing them in either a browned butter sauce seasoned with salt and black pepper or a simple tomato sauce made with garlic, onion, crushed tomatoes, and dried Italian herbs. Garnishing with fresh Parmesan and parsley adds depth and freshness.
This recipe also notes the importance of choosing the right ricotta—avoiding spreadable types that are too wet—and using freshly grated Parmesan for better integration. The flexible preparation and sauces allow for homemade gnocchi that feel fresh and satisfying, suitable for a comforting meal.
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Ingredients
Gnocchi
- 250g / 8oz ricotta must be full fat (Note 1
- 3/4 cup (75g) Parmesan Cheese Note 2, freshly grated
- 1 egg 55 - 60g/2oz, large
- 1 egg egg white use ideas here, yolk
- 1/4 tsp kosher salt or cooking salt
- Pinch black pepper
- 3/4 to 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
Browned Butter Sauce
- 4 tbsp / 60 g butter unsalted
- 1/4 tsp kosher salt omit if using salted butter, cooking salt
- black pepper
Tomato Sauce
- 2 tbsp olive oil
- 3 garlic minced, cloves
- 1/2 onion , finely diced
- 28 oz / 800 g crushed tomatoes canned
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano and thyme)
- 1 tsp salt
- black pepper
Garnish
- Parmesan Cheese freshly grated
- parsley finely chopped (optional, fresh
Instructions
Homemade ricotta gnocchi
- Mix - Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
- Add flour - Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny and stir-able like a batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. (Note 3)
- Logs - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the surface lightly with flour then use your hands to bring the dough into a disc about 2.5cm/1" thick. Cut it into 8 wedges.
- Roll and cut - Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1 1/2 cm / 3/5" pieces (I cut 4 logs at a time).(Can freeze at this point - Note 4)
Cook gnocchi
- Boil - Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Drain - Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
Browned Butter Sauce
- Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
- Add gnocchi - Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
- Do a taste test and add more salt if required. Serve immediately.
Tomato Sauce
- Sauté - Heat the olive oil over medium high heat. Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent. Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
- Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
To Serve
- Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
- Garnish with freshly grated parmesan and parsley, if desired.
Notes
- Use full-fat, coarse-textured ricotta rather than spreadable types to avoid excess moisture in the dough.
- Freshly grate the Parmesan cheese for a lighter texture and better incorporation into the gnocchi.
- Adjust flour amounts carefully; less flour results in softer gnocchi but dough consistency can vary based on ricotta moisture.
- Freeze shaped gnocchi in a single layer on a tray before transferring to a container; cook from frozen, adding about one minute to cooking time.
Genuine Reviews
User Reviews
Overall Rating
5
109 reviews
Excellent
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