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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/easy-ricotta-gnocchi-recipe/