Ricotta gnocchi can be on your dinner table in just 20 minutes, significantly faster than traditional potato gnocchi that requires boiling and ricing potatoes. I’ve found this Italian kitchen secret to be a game-changer for weeknight meals when time is limited but I still crave homemade pasta.
Unlike their potato counterparts, these ricotta gnocci are softer, lighter, and remarkably easier to prepare. With only four main ingredients—whole milk ricotta, flour, egg yolks, and Parmesan cheese—they’re accessible even to beginners. Additionally, the entire process uses minimal dishes, making cleanup almost as quick as the cooking itself.
What makes this recipe truly foolproof is its versatility and forgiving nature. Once the gnocchi are ready, they cook in just 1-2 minutes (you’ll know they’re done when they float to the surface), and can be paired with countless sauces from simple butter and sage to tomato sauce or pesto. Furthermore, you can freeze them for up to three months, ensuring you always have a delicious meal option waiting in your freezer. In this guide, I’ll show you exactly how to create perfect ricotta gnocchi every time.
The 4 Essential Ingredients for Ricotta Gnocchi
Making perfect ricotta gnocchi starts with selecting the right ingredients. The beauty of this dish lies in its simplicity – just four key components that, when combined properly, create pillowy, delicate dumplings that melt in your mouth.
Ricotta Gnocchi – Light, pillowy, and homemade!
Ricotta: What to look for and how to drain it
The quality of ricotta is paramount to your success. First of all, examine the ingredient list – high-quality ricotta should contain only milk, salt, and possibly an acid or natural culture. Avoid brands with gums or stabilizers, as these bypass proper draining and affect texture.
Whole milk ricotta is essential for ricotta gnocchi – the higher fat content helps bind ingredients and creates a lighter texture. Look for ricotta with approximately three to seven grams of fat per quarter cup serving. Brands like Calabro (nationally) or Paesanella (in NSW) offer excellent options for gnocchi-making.
Draining excess moisture from ricotta is non-negotiable. For a quick method, line a plate with paper towels, spread the ricotta in a thin layer, cover with more paper towels, and press firmly. This technique removes moisture in minutes rather than hours. Store-bought ricotta typically needs about 30 minutes of draining time, while higher-quality ricotta may lose about 25% of its weight in moisture after draining.
Flour: All-purpose vs. 00 flour
Both all-purpose and Italian “00” flour work well for ricotta gnocchi. While many traditional Italian recipes call for “00” flour, don’t stress if you only have all-purpose – it performs admirably.
The key difference? Italian 00 flour has a finer texture and slightly lower protein content than all-purpose, which can make for exceptionally light gnocchi. However, one significant advantage of ricotta gnocchi over potato gnocchi is their forgiving nature with flour. Even with up to 50% more flour, ricotta gnocchi remain tender because ricotta’s high protein and fat content prevents the formation of tough gluten networks.
Egg yolks: Why yolks work better than whole eggs
While some recipes call for whole eggs, using egg yolks alone offers distinct advantages. The extra fat and emulsifiers in yolks help keep the ricotta tender and smooth. This creates a silkier texture in the final product without the slightly tougher proteins from egg whites.
In practical terms, most recipes call for one whole egg plus one yolk or two yolks per batch. This provides just enough binding power without making the dough too wet or too firm.
Parmesan: Freshly grated for best flavor
Freshly grated Parmesan is non-negotiable for superior ricotta gnocchi. Pre-grated cheese simply doesn’t measure up – it’s often drier, less flavorful, and contains anti-caking agents.
Fresh Parmesan should be grated immediately before use, ideally on a microplane or fine box grater. This creates a lighter, finer texture that dissolves beautifully into the gnocchi mixture. The fresh cheese adds an umami depth that elevates your gnocchi from good to exceptional.
Most recipes call for about one ounce (approximately 1/3 cup) of finely grated Parmesan per batch. This precise balance ensures the cheese adds flavor without overwhelming the delicate ricotta or making the dough too dense.
Step-by-Step: How to Make Foolproof Ricotta Gnocchi
Creating foolproof ricotta gnocchi comes down to mastering four simple techniques. With proper execution, you’ll achieve pillow-soft dumplings that cook in minutes. Let me walk you through each critical step.
This Ricotta Gnocchi melts in your mouth!
1. Drain the ricotta properly
Draining ricotta is non-negotiable for successful gnocchi. Excess moisture creates sticky dough that requires too much flour, resulting in dense, chewy pasta.
The traditional draining method—placing ricotta in a strainer overnight—works at a rate of about a quarter ounce of liquid per hour. Fortunately, there’s a much faster technique:
- Line a plate with several paper towels or a clean kitchen towel
- Spread the ricotta in a thin, even layer using a rubber spatula
- Cover with additional paper towels or another clean towel
- Press firmly with your palms to blot out excess moisture
- Remove the top towel (ricotta should release easily)
This method removes moisture in minutes instead of hours, making it perfect for quick weeknight cooking. For store-bought ricotta, 30 minutes of draining is typically sufficient.
2. Mix the dough ingredients
Once your ricotta is properly drained, it’s time to create the dough:
- In a large bowl, whisk the drained ricotta until creamy
- Add the egg (or egg plus yolk), Parmesan cheese, and salt
- Gently mix until well combined
- Add 3/4 cup flour and fold just until incorporated—don’t overmix!
The final dough texture should be slightly sticky but not wet—similar to cookie dough. It should hold its shape as a mound yet not be runny like batter.
Remember, stickier dough creates softer gnocchi. As J. Kenji López-Alt discovered, even with 50% more flour, ricotta gnocchi remain tender due to ricotta’s high protein and fat content preventing gluten formation.
3. Shape and cut the dough
Now comes the fun part—shaping your gnocchi:
- Sprinkle your work surface generously with flour
- Turn the dough onto the floured surface
- Gently form into a compact disk about 1-inch thick
- Cut the disk into 8 even wedges
- Roll each wedge into a log approximately 10-12 inches long and 1/2-inch wide
- Cut each log into 1-inch pieces using a knife or bench scraper
For a traditional look, you can roll each piece off the back of a fork to create ridges that hold sauce. Alternatively, leave them plain for a more rustic appearance.
As you shape each gnocchi, place them on a lightly floured baking sheet, ensuring they don’t touch each other. This prevents sticking and maintains their shape.
4. Boil until they float
The final step is cooking your gnocchi:
- Bring a large pot of generously salted water to a rolling boil
- Gently add the gnocchi to the water (avoid overcrowding—cook in batches if needed)
- Stir once gently with a wooden spoon to prevent sticking
- Watch carefully—they’ll begin to float to the surface
Once the gnocchi float, they need about 30-60 seconds more cooking time. The entire process takes approximately 1-2 minutes for fresh gnocchi or about 5 minutes if cooking from frozen.
Most chefs agree it’s better to slightly overcook than undercook ricotta gnocchi. Undercooked gnocchi remain dense and pasty in the center, whereas properly cooked ones have a light, firm bite throughout.
After cooking, remove with a slotted spoon or mesh strainer, allowing excess water to drain off. They’re now ready for your favorite sauce—from classic brown butter and sage to rich tomato sauce.
Serving Ideas to Elevate Your Gnocchi
The versatility of ricotta gnocchi truly shines when paired with the right sauce or cooking method. Once you’ve mastered the basic technique, these delicate dumplings can transform into countless delicious variations with minimal effort.
Easy Ricotta Gnocchi you can make from scratch!
Classic brown butter and sage
Brown butter and sage creates a simple yet sophisticated pairing for ricotta gnocchi. To prepare this classic sauce, melt butter in a skillet over medium-high heat until it begins to foam and turns a golden-brown color with a nutty aroma—usually about 1-2 minutes. Off the heat, add sage leaves and allow them to crisp for approximately 30 seconds. The aromatic combination of nutty brown butter and earthy sage perfectly complements the lightness of ricotta gnocchi.
For an enhanced version, try adding shallots to the brown butter and finish with a squeeze of lemon juice for brightness. Some chefs also incorporate additional elements like toasted pumpkin seeds or a generous sprinkle of freshly grated Parmesan cheese just before serving.
Simple tomato basil sauce
A bright tomato sauce offers a wonderful contrast to the creamy texture of ricotta gnocchi. For the best results, use high-quality tomatoes—San Marzano varieties are particularly excellent if available. The sauce needs minimal cooking time, preserving the fresh, naturally sweet tomato flavor.
After cooking your gnocchi, simply toss them into the warmed sauce, adding a drizzle of olive oil, fresh basil leaves, and a final grating of Parmesan cheese. For a richer variation, incorporate a splash of cream into your tomato sauce for added silkiness.
Pan-fried for crispy edges
For an exciting textural contrast, try pan-frying your ricotta gnocchi after boiling. This technique creates pillows that are golden and crispy outside while remaining soft and tender inside.
First, boil the gnocchi until they float, then transfer them to a hot skillet with a combination of butter and olive oil. Allow them to brown on one side without stirring (about 5-6 minutes) to develop a beautiful golden crust. For added flavor, incorporate herbs, garlic, or even caramelized apples into the pan while frying.
Gnocchi in soups or stews
Ricotta gnocchi make wonderful additions to soups and stews, where they absorb surrounding flavors while maintaining their distinct texture. When using gnocchi in soup, remember to remove them from the broth before refrigerating leftovers—this prevents them from absorbing too much liquid and becoming soggy.
For a complete meal, serve gnocchi soup with crusty bread for dipping into the flavorful broth, plus a side salad for freshness and color. Gnocchi soup is also a clever way to repurpose leftover chicken or vegetables, making it both practical and delicious.
How to Store and Freeze Ricotta Gnocchi
One of the greatest advantages of ricotta gnocchi is their excellent storage potential—preparing a double batch now means having a delicious homemade meal ready in minutes later. Think of it as money in the bank (or rather, the freezer) for busy days ahead.
Refrigerating uncooked gnocchi
Freshly prepared but uncooked ricotta gnocchi can remain in the refrigerator for 1-2 days without quality loss. To store them properly, dust the gnocchi lightly with flour, then arrange them in a single layer in an airtight container. For multiple layers, place parchment paper between each layer to prevent the dumplings from sticking together.
Alternatively, some chefs recommend refrigerating the shaped gnocchi for about 15 minutes before cooking as this brief chilling firms up the dough and makes it easier to work with.
Freezing tips for best texture
Fortunately, ricotta gnocchi freeze exceptionally well, maintaining their freshness and flavor for weeks. For optimal results:
- Arrange uncooked gnocchi on a baking sheet dusted with flour or lined with parchment paper in a single layer, ensuring they don’t touch
- Place the sheet in the freezer until gnocchi are firm (approximately 30-60 minutes)
- Once frozen solid, transfer them to airtight containers or freezer bags
- Label with the date—frozen gnocchi will maintain quality for 1-3 months, though some sources suggest up to 6 weeks
Essentially, this flash-freezing method prevents the gnocchi from sticking together, allowing you to take out exactly the portion you need.
Cooking from frozen: what to expect
Perhaps the most convenient aspect of frozen ricotta gnocchi is that they can be cooked directly from frozen—no thawing required. Simply drop the frozen gnocchi directly into boiling salted water.
Cooking times will be slightly longer than fresh gnocchi. While fresh gnocchi cook in 1-2 minutes, frozen gnocchi typically require 3-4 minutes or about one extra minute beyond fresh. You’ll know they’re done when they float to the surface.
As a practical tip, cook frozen gnocchi in smaller batches than you would fresh ones. This prevents the cold gnocchi from lowering the water temperature too drastically, which could make them disintegrate. Therefore, a batch that would normally cook in two portions might need four when cooking from frozen.
Common Mistakes and How to Avoid Them
Even experienced home cooks can encounter challenges when making ricotta gnocchi. Despite their relative simplicity, a few common pitfalls can transform these pillowy delights into dense, gummy disappointments. Fortunately, these mistakes are easily avoided with proper technique.
Using wet ricotta
Insufficient draining of ricotta is perhaps the most significant error in gnocchi preparation. Excess moisture forces you to add more flour, ultimately creating heavier, gummy gnocchi. High-quality ricotta typically loses about 25% of its weight in moisture after proper draining, while second-tier ricotta may lose approximately 30%.
To ensure properly drained ricotta:
- Place it in a sieve over a bowl for at least 30 minutes with a weight on top
- For a quicker method, sandwich it between paper towels and gently press to absorb excess moisture
Interestingly, cheaper mass-market ricotta often shows little moisture loss when draining despite higher water content—this occurs because stabilizers prevent water from separating.
Overworking the dough
Handling the dough excessively creates tough, dense gnocchi that lack the signature light texture. Overworking develops gluten, resulting in a chewy rather than pillowy consistency.
Moreover, the temperature of your ingredients matters—worked dough should remain warm to the touch. Mix ingredients just until combined, preferably using a silicon spatula rather than kneading by hand.
Adding too much flour
Although ricotta gnocchi are more forgiving than potato varieties, excessive flour remains problematic. The ideal dough should be slightly sticky yet manageable. A proper balance creates light, fluffy gnocchi—adding too much flour leads to dense, heavy dumplings.
Subsequently, if uncertain about consistency, cook a test gnoccho before shaping the entire batch. This single-piece test reveals whether you need more flour (if it falls apart) or if the dough is already too dense.
Boiling too many at once
Overcrowding your pot significantly affects cooking quality. Adding too many gnocchi simultaneously lowers the water temperature dramatically, especially when cooking from frozen.
A gentler simmer works better than a rolling boil—aggressive boiling can cause the gnocchi to break apart. Above all, maintain a consistent water temperature by cooking in smaller batches, allowing each batch to cook evenly until they float to the surface.
Despite appearing fully cooked, undercooked gnocchi remain dense and pasty in the center, whereas properly cooked ones have a light, firm bite throughout.
Conclusion
Altogether, ricotta gnocchi offers an impressive alternative to its potato-based cousin, delivering restaurant-quality results with significantly less effort. Undoubtedly, the combination of properly drained ricotta, minimal flour, egg yolks, and freshly grated Parmesan creates pillowy dumplings that practically melt in your mouth. Throughout my culinary journey, I’ve found few dishes that balance simplicity and satisfaction as beautifully as these quick Italian dumplings.
Furthermore, their versatility makes ricotta gnocchi a true kitchen hero. Whether dressed in classic brown butter and sage, bathed in vibrant tomato sauce, or pan-fried for textural contrast, these delicate morsels adapt to countless flavor profiles. Additionally, their excellent freezing capabilities transform a single cooking session into weeks of ready-to-cook meals, perfect for those hectic weeknights when cooking from scratch seems impossible.
Finally, remember that even though ricotta gnocchi is more forgiving than traditional versions, respecting the fundamentals—properly draining the ricotta, handling the dough gently, using just enough flour, and cooking in small batches—yields consistently excellent results. Once you master this technique, I guarantee these pillowy parcels will become a regular feature in your cooking repertoire, impressing both family and dinner guests alike with your authentic Italian culinary skills.
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