Easy Ricotta Gnocchi Recipe

Introduction

Ricotta gnocchi are soft, pillowy dumplings that offer a lighter alternative to traditional potato gnocchi. This easy recipe creates delicate gnocchi with just a few simple ingredients, perfect for a comforting meal anytime.

Ingredients

• 1 cup (227g) ricotta cheese, whole preferred*
• 1/4 cup (25g) Parmesan cheese, finely grated
• 1 large egg yolk
• 1/2 teaspoon table salt
• Pinch of nutmeg, optional
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour*

Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Dust a baking sheet with flour and set it aside.
2. Step 2: While the water is heating, line a large plate with three layers of paper towels. Spread the ricotta onto the paper towels evenly. Place additional paper towels on top and press gently to soak up excess moisture. Transfer the drained ricotta to a medium bowl.
3. Step 3: Add the Parmesan, egg yolk, salt, and nutmeg to the ricotta and stir until combined.
4. Step 4: Weigh or spoon and level the flour, then add it to the ricotta mixture. Stir to form a cohesive, slightly sticky dough.
5. Step 5: Flour your work surface lightly. Transfer the dough there and shape it into a 5-inch square, sprinkling with a little extra flour to prevent sticking.
6. Step 6: Cut the dough into four roughly equal pieces.
7. Step 7: Working with one piece at a time, roll it into an 18 to 20-inch long log about 1/2 inch thick. Dust with flour as needed to prevent sticking.
8. Step 8: Using a sharp knife, cut the log crosswise into 1/2-inch pieces. Flour the knife if the dough sticks.
9. Step 9: Transfer the gnocchi gently to the floured baking sheet. Shake the sheet gently to coat the gnocchi in flour and keep them from sticking together.
10. Step 10: Add about a third of the gnocchi to the boiling water. Stir immediately to prevent sticking. When they float to the surface in about 30 seconds, cook for another minute.
11. Step 11: Use a slotted spoon to remove the gnocchi and add them directly to your sauce.
12. Step 12: Repeat with the remaining gnocchi. Serve immediately for best texture.
13. Step 13: To freeze, arrange shaped gnocchi in a single layer on a floured baking sheet and freeze until solid. Transfer to an airtight container and freeze up to 3 months. Cook from frozen, adding 30 to 60 seconds to cooking time.

Tips & Variations

• Use whole milk ricotta for the creamiest texture and best flavor.
• Don’t overwork the dough to keep the gnocchi light and tender.
• Try adding fresh herbs like basil or parsley to the dough for a flavor twist.
• Serve with a simple tomato sauce, browned butter and sage, or your favorite pesto.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in simmering water or a light sauce to prevent them from breaking apart. For longer storage, freeze uncooked gnocchi in a single layer on a floured baking sheet, then transfer to an airtight container and freeze for up to 3 months. Cook from frozen, adding extra time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Whole milk ricotta is best because it provides the right moisture and richness. Low-fat ricotta can make the dough drier and less tender, so if using it, you may need to adjust flour amounts or add a little extra egg yolk.

How do I prevent my gnocchi from sticking together?

Coat them lightly with flour after shaping and avoid overcrowding when cooking. Stir gently when adding them to boiling water, and remove them as soon as they float. Dusting your knife and work surface with flour also helps during shaping.

Easy Ricotta Gnocchi Recipe

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4.7 from 106 reviews

This Easy Ricotta Gnocchi recipe offers a tender, delicate alternative to traditional potato gnocchi, made with creamy ricotta cheese and Parmesan. Soft and pillowy, these homemade gnocchi are cooked quickly in boiling water and ready to be enjoyed with your favorite sauce. Perfect for a comforting Italian meal, this method is straightforward, requiring simple ingredients and minimal preparation.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi Dough

• 1 cup (227g) ricotta cheese, whole preferred
• 1/4 cup (25g) Parmesan cheese, finely grated
• 1 large egg yolk
• 1/2 teaspoon table salt
• Pinch of nutmeg (optional)
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour

Instructions

1. Boil Water: Bring a large pot of heavily salted water to a rolling boil. Dust a baking sheet with flour and set it aside for later.
2. Drain Ricotta: Line a large plate with three layers of paper towels. Spread the ricotta evenly over the paper towels, place additional paper towels on top, and press gently to absorb excess moisture. Transfer the drained ricotta to a medium bowl.
3. Mix Ingredients: Add the Parmesan cheese, egg yolk, salt, and nutmeg to the ricotta. Stir everything together until well combined.
4. Add Flour: Weigh or measure the flour by gently spooning it in and leveling off any excess. Add the flour to the ricotta mixture and stir until a slightly sticky but cohesive dough forms.
5. Shape Dough: Transfer the dough to a floured surface. Sprinkle lightly with additional flour and shape into a 5-inch square.
6. Divide Dough: Cut the dough into four roughly equal pieces.
7. Roll Logs: Working with one piece at a time, roll the dough into a 1/2-inch-thick log about 18 to 20 inches long. Use more flour as needed to prevent sticking.
8. Cut Gnocchi: Cut each log crosswise into 1/2-inch pieces with a sharp knife, dusting the blade with flour if it sticks.
9. Prepare Gnocchi: Transfer the cut gnocchi gently to the floured baking sheet. Shake the sheet lightly to coat the gnocchi in flour and avoid sticking.
10. Cook Gnocchi: Add about a third of the gnocchi at a time to the boiling water. Stir immediately to prevent sticking. When they float to the surface (about 30 seconds), cook for an additional minute.
11. Drain and Serve: Use a slotted spoon or strainer to remove the gnocchi from the water. Add directly to your sauce. Repeat with remaining gnocchi and serve immediately.
12. Storage Tip: To make ahead, freeze shaped gnocchi in a single layer on a floured baking sheet until firm. Then transfer to an airtight container and freeze up to 3 months. Cook from frozen, adding 30-60 seconds extra cooking time.

Notes

• Use whole milk ricotta for best texture and flavor.
• Draining the ricotta thoroughly is crucial to avoid overly wet dough.
• If dough feels too sticky, sprinkle with more flour cautiously to avoid toughness.
• Gnocchi are best when freshly made but freeze well for convenient future meals.
• Serve with your favorite sauce such as marinara, sage butter, or pesto.

Keywords: Ricotta Gnocchi, Italian Pasta, Homemade Gnocchi, Easy Gnocchi Recipe, Comfort Food, Pasta Dough