Homemade Ricotta Gnocchi – Light, Fluffy, and Incredibly Simple to Make

Gnocchi are a beloved Italian pasta, typically made from potatoes, that have a soft, pillowy texture. Ricotta gnocchi are a delicious alternative to traditional potato gnocchi, offering a lighter, airier bite with a subtle richness. These fluffy dumplings are easy to make, require fewer steps than their potato counterparts, and are perfect for pairing with a variety of sauces—whether it’s a simple butter sauce, marinara, or something more decadent like brown butter sage.

The best part? You can whip up a batch of ricotta gnocchi in under 30 minutes, making them ideal for both weeknight dinners and special occasions.

Why Make Ricotta Gnocchi at Home?

Making ricotta gnocchi at home is not only faster than making potato gnocchi, but it also gives you control over the texture and flavor of the gnocchi. Ricotta gnocchi are softer and more delicate than traditional gnocchi, and the ricotta provides a slight tangy flavor that pairs well with many sauces. Plus, homemade gnocchi are fresh, free from preservatives, and you can customize the ingredients to suit your dietary needs. Whether you’re looking for a quick, impressive dish for guests or a comforting family meal, ricotta gnocchi are sure to become a favorite.

Ingredients and Tools:

To make ricotta gnocchi, you’ll need just a few basic ingredients, many of which you may already have on hand. The key to light and fluffy gnocchi is using high-quality ricotta cheese and avoiding overworking the dough.

• Ingredients: Ricotta cheese, all-purpose flour, eggs, Parmesan cheese, and salt.
• Tools: A large mixing bowl, a clean work surface for shaping the gnocchi, and a pot for boiling the gnocchi.

Recipe: Homemade Ricotta Gnocchi

• Yield: About 4 servings
• Serving Size: 1 cup of gnocchi
• Approximate Nutritional Values per Serving (values are approximate and can vary based on the ingredients used):
  • Calories: 270 kcal
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 90 mg
  • Sodium: 450 mg
  • Total Carbohydrates: 32 g
  • Dietary Fiber: 1 g
  • Sugars: 1 g
  • Protein: 12 g

Ingredients:

• 1 cup ricotta cheese (drained if watery)
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• Optional: Fresh herbs (like parsley or basil) for garnish, or a pinch of nutmeg for flavor

Instructions:

1. Prepare the Ricotta:
   • If your ricotta is very wet, place it in a fine mesh strainer or cheesecloth and let it drain for about 10-15 minutes. You want the ricotta to be thick and creamy, not watery, to ensure the gnocchi hold their shape.
2. Make the Dough:
   • In a large mixing bowl, combine the ricotta, egg, grated Parmesan, and salt. Stir until the mixture is smooth. Add the flour gradually, mixing until a soft dough forms. Be careful not to overmix—stop as soon as the dough comes together.
3. Shape the Gnocchi:
   • Lightly flour your work surface and turn out the dough. Gently knead it a couple of times to bring it together, then divide it into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick. Use a knife or bench scraper to cut the rope into 1-inch pieces.
4. Optional: Shape the Gnocchi with a Fork:
   • For that classic gnocchi look, you can gently roll each piece of dough along the back of a fork to create ridges. The ridges help the gnocchi hold onto sauces, but this step is optional if you prefer a more rustic look.
5. Boil the Gnocchi:
   • Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook for about 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for an additional 30 seconds, then use a slotted spoon to remove them from the water.
6. Serve:
   • Toss the freshly boiled gnocchi with your favorite sauce. A simple butter and sage sauce, marinara, or pesto works beautifully with ricotta gnocchi. Garnish with fresh herbs and a sprinkle of extra Parmesan if desired.

Tips for Perfect Homemade Ricotta Gnocchi:

• Don’t Overmix the Dough: The key to light, tender gnocchi is handling the dough as little as possible. Overworking the dough will make the gnocchi dense and heavy.
• Use Good-Quality Ricotta: Choose a high-quality, full-fat ricotta for the best flavor and texture. If your ricotta is too watery, be sure to drain it well before using.
• Flour Sparingly: Only use enough flour to bring the dough together. Too much flour will make the gnocchi tough. The dough should be soft and slightly sticky.

Sauce Pairing Ideas for Ricotta Gnocchi:

• Brown Butter and Sage Sauce: This classic sauce is made by melting butter until it turns golden brown, then adding fresh sage leaves for flavor. Toss the gnocchi in the sauce and top with a sprinkle of Parmesan.
• Marinara Sauce: A rich, tomato-based marinara sauce is a perfect pairing for ricotta gnocchi. Top with extra Parmesan for a comforting meal.
• Pesto Sauce: Toss your gnocchi with homemade or store-bought basil pesto for a vibrant, fresh flavor.
• Creamy Alfredo Sauce: For a richer dish, coat the gnocchi in a decadent Alfredo sauce made from cream, butter, and Parmesan.

Creative Variations for Ricotta Gnocchi:

• Herbed Ricotta Gnocchi: Add finely chopped fresh herbs like basil, parsley, or thyme to the dough for a burst of flavor.
• Spinach Ricotta Gnocchi: Mix finely chopped spinach (squeezed dry) into the dough for a green, nutritious twist.
• Lemon Ricotta Gnocchi: Add lemon zest to the dough for a bright, citrusy flavor that pairs well with light, butter-based sauces.

Storing and Freezing Ricotta Gnocchi:

If you’re not cooking the gnocchi immediately, place them on a baking sheet lined with parchment paper and freeze them until firm. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months. When ready to cook, simply boil them straight from the freezer—no need to thaw first.

Health Benefits of Ricotta Gnocchi:

Ricotta gnocchi are a great source of protein, thanks to the ricotta and egg. They’re also lower in carbohydrates than traditional potato gnocchi. Using whole wheat flour can add more fiber to the dish, and pairing the gnocchi with vegetable-based sauces like marinara or pesto adds even more nutrients to your meal.

Fun Fact:

Did you know that gnocchi has been enjoyed in Italy since the Roman Empire? The word “gnocchi” is thought to come from the Italian word “nocca,” meaning knuckle, or “nocchio,” meaning a knot in wood, both of which describe the small, knobby shape of these delicious dumplings.