Explore the delicate flavors of Italy with gnocchi di ricotta (ricotta gnocchi).
Made from creamy ricotta cheese, these pillowy dumplings melt in your mouth, offering a lighter twist on traditional gnocchi.
Perfectly paired with savory sauces like tomato basil or sage butter, they promise a comforting and satisfying meal for any occasion.
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Gnocchi di ricotta, or ricotta gnocchi, exemplify Italian comfort food with a delicate twist. Unlike their potato-based counterparts, these dumplings are crafted from a blend of creamy ricotta cheese, flour, and egg, resulting in a texture that is pillowy and light.
The ricotta lends a subtle sweetness and a creamy consistency, making each bite tender and satisfying.
This variation of gnocchi is celebrated for its versatility, able to pair harmoniously with a range of sauces—from the classic tomato basil to richer options like sage butter or Gorgonzola cream.
To prepare gnocchi con ricotta, the ingredients are delicately mixed and shaped into small dumplings before being gently boiled. This cooking method preserves their soft texture, ensuring they remain tender yet firm enough to hold their shape.
Once cooked, they eagerly absorb the flavors of the accompanying sauce, whether it's a simple marinara or a more complex creation featuring mushrooms, pancetta, or seasonal vegetables.
The appeal of gnocchi con ricotta extends beyond their culinary charm; they are also relatively simple to make at home, requiring just a few ingredients and minimal effort.
This makes them a favorite for home cooks looking to add to their pasta repertoire without extensive preparation. Moreover, their lightness makes them a suitable choice for those seeking a satisfying yet not overly heavy meal option.
In Italian kitchens, gnocchi con ricotta are often enjoyed as a primo piatto (first course) or a light main dish. They are typically garnished with a sprinkle of Parmesan cheese or a drizzle of extra virgin olive oil to enhance their flavors.
Their versatility also shines in various regional adaptations across Italy, where different herbs, cheeses, and ingredients are used to create unique regional specialties.
Whether served as part of a cozy family dinner or showcased at a festive gathering, gnocchi con ricotta promise a taste of Italian tradition and comfort.
Their soft texture and subtle sweetness make them a favorite among both young and old, offering a delightful alternative to traditional pasta dishes.
With their ability to adapt to different flavors and sauces, ricotta gnocchi remain a beloved choice for those seeking a satisfying and memorable dining experience.
Why You'll Love This Recipe
- Light and Tender: Pillowy texture from creamy ricotta cheese.
- This easy homemade ricotta gnocchi is versatile. Pair with various sauces from simple marinara to rich Gorgonzola cream.
- Easy to Make: Requires few ingredients and simple preparation.
- Family Favorite: Enjoyed by all ages as a comforting Italian dish.
- Homemade Charm: Impress guests with homemade pasta expertise.
- Use up any leftover fresh ricotta cheese you may have.
- This recipe for gnocchi alla ricotta is budget friendly.
Cost To Make
Estimated cost = $4.50 or $1.12 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Gnocchi
- All Purpose Flour (Plain Flour)
- Fresh Ricotta
- Parmesan Cheese
- Egg
- Salt
For the Sauce (Optional)
- Tomato Passata (Tomato Paste)
- Extra Virgin Olive Oil
- Stock of Choice: Such as vegetable stock or chicken stock.
- Minced Garlic
- Parmesan: Finely grated.
- Brown Onion: Chopped.
- Salt and Pepper
- Dried Herbs: Such as dried oregano and dried basil.
Instructions
This recipe for ricotta gnocchi serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the Gnocchi
Step One: Lightly dust a baking tray with all purpose flour and set aside. This will be used to put your gnocchi on before cooking.
Step Two: Add fresh ricotta cheese to a medium sized bowl and mash with a fork until smooth.
Step Three: Next, mix through the Parmesan cheese, lightly beaten eggs, and salt.
Step Four: Add about ¾ cup (115 grams, 4.05 ounces) of all purpose flour and combine well. If necessary, add some more flour gradually. You want your gnocchi to form a soft dough that holds together but is slightly sticky.
Step Five: Lightly dust your work surface and transfer the dough. Knead gently and form into a ball. Do not over knead your dough.
To test if your gnocchi dough is the right consistency, bring a small pot of water to the boil.
Once at a boil, add a small amount of dough shaped into a ball. If the ball rises to the surface and still holds together you know that your gnocchi dough is the right consistency. If the dough falls apart when cooking, add a bit more flour to the dough.
Step Six: Take about ¼ cup (60 grams, 2.12 ounces) of dough and roll the dough into a narrow log (about 1.25 cm, 0.5 inches in diameter) on your lightly floured workbench.
Step Seven: Using a sharp knife, cut the log into lengths that are about 2.5 cm (1 inch). If needed, lightly coat your knife in flour to prevent it from sticking to the knife.
Step Eight: Repeat steps 6 and 7 until all the dough has been cut into pieces. Then place gnocchi on lightly dusted baking tray and cover with cling wrap. Place in the fridge until ready to use.
Step Nine: When you are ready to cook your gnocchi, bring a large saucepan with lightly salted water to a boil. Once at a boil, add the gnocchi. Stir the water gently once and cook for about 1 – 2 minutes or until the gnocchi rise to the surface.
Step Ten: When the gnocchi are cooked, turn off heat and remove from saucepan with a slotted spoon.
For the Sauce (Optional)
1. Heat oil in a medium sized saucepan over low-medium heat. Once hot, cook the onion until soft.
2. Add the minced garlic and saute for about 1 minute. Be careful not to burn your garlic.
3. Mix through the tomato passata, stock of choice, dried oregano, dried basil, sugar, Parmesan cheese, and salt and pepper to taste. Bring mixture to a simmer and simmer for about 2 to 3 minutes. Turn off heat. Gently mix through gnocchi and serve.
1. To test if your gnocchi dough is the right consistency, bring a small pot of water to the boil. Once at a boil, add a small amount of dough shaped into a ball. If the ball rises to the surface and still holds together you know that your gnocchi dough is the right consistency. If the dough falls apart when cooking, add a bit more flour to the dough.
Freezing Instructions: To freeze uncooked gnocchi, arrange them on a flat tray, cover with cling wrap, and place in the freezer. Once frozen solid, transfer to a zip-lock bag or airtight container. They can be stored for up to 6 weeks and cooked directly from frozen when needed.
Tips for Success
- Freezing Instructions: To freeze uncooked gnocchi, arrange them on a flat tray, cover with cling wrap, and place in the freezer. Once frozen solid, transfer to a zip-lock bag or airtight container. They can be stored for up to 6 weeks and cooked directly from frozen when needed.
Substitutions / Variations
Here are some variations for this ricotta gnocchi recipe you might like to try:
- Spinach Ricotta: Blend spinach into the dough for added color and flavor.
- Lemon Ricotta: Add lemon zest to the dough for a fresh, citrusy twist.
- Pesto Infused: Mix pesto into the dough or sauce for a herbal kick.
- Mushroom Medley: Serve with sautéed mushrooms and garlic in a cream sauce.
- Basil and Tomato: Classic pairing with fresh basil and cherry tomatoes.
- Brown Butter Sage: Sauté sage in browned butter as a savory topping.
Serving Suggestions
Here are some ways you might like to serve this recipe for gnocchi di ricotta:
- Simple Starter: Serve as a light appetizer before a main course.
- Main Course: Enjoy with a side salad for a satisfying dinner.
- Family Dinner: Share at the table with loved ones for a cozy meal.
- Potluck Dish: Bring to gatherings as a crowd-pleasing contribution.
- Weeknight Delight: Quick and easy meal option for busy evenings.
- Highlight at holiday meals with festive garnishes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stove with a splash of water to refresh before serving again.
FAQ
Ricotta gnocchi is made from ricotta cheese, flour, egg, and sometimes grated Parmesan cheese. The ingredients are mixed to form a dough, which is then shaped into small dumplings.
Gnudi are similar to ricotta gnocchi but typically have a higher ratio of ricotta to flour, making them softer and more delicate. They are often served without sauce, simply dressed with butter and herbs.
Ricotta gnocchi can turn mushy if the dough is too wet or if the gnocchi are overcooked. Ensure the ricotta is well drained, and cook the gnocchi just until they float to the surface when boiling.
Traditional gnocchi are made with potato, while ricotta gnocchi are made with ricotta cheese as the main ingredient. Both types have different textures and flavors.
To ensure gnocchi hold together, the dough should be firm but not too sticky. It should hold its shape when rolled into ropes and cut.
Test one gnocchi first: if it holds together when boiled, the rest should too.
Use fresh, whole milk ricotta for the best results in ricotta gnocchi. Avoid ricotta with added stabilizers or preservatives, as they can affect the texture of the gnocchi.
Yes, ricotta gnocchi can be frozen before cooking. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag or container. Cook them from frozen as needed.
Yes, you can make gnocchi di ricotta ahead of time. After shaping, arrange them on a floured tray and refrigerate for up to a day before cooking. Alternatively, freeze them for longer storage.
Yes, you can make gluten-free ricotta gnocchi by using gluten-free flour blends instead of wheat flour.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Gnocchi Di Ricotta (Ricotta Gnocchi Recipe)
Ingredients
For the Gnocchi
- 500 grams (1.10 pounds) fresh ricotta cheese, well drained.
- ¾ cup (60 grams, 2.12 ounces) Parmesan cheese, finely grated
- 2 large eggs lightly beaten
- ½ teaspoon salt
- ¾ – 1 cup (115 – 150 grams, 4.05 – 5.30 ounces) all purpose flour (plain flour), plus extra for dusting and rolling
Sauce Serving Suggestion
- 2 tablespoons Extra Virgin olive oil
- 1 small (120 grams, 4.23 ounces) Brown Onion, finely chopped
- 1 teaspoon (1-2 cloves) minced garlic
- 700 ml/grams (23 ounces) tomato passata (tomato paste)
- ¼ cup (60 ml/grams, 2.12 ounces) stock of choice, e.g. vegetable stock, chicken stock, or water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sugar
- ¼ cup (30 grams, 1.06 ounces) Parmesan cheese, finely grated
- Salt and Pepper to taste
Instructions
For the Gnocchi
- Lightly dust a baking tray with all purpose flour and set aside. This will be used to put your gnocchi on before cooking.
- Add fresh ricotta cheese to a medium sized bowl and mash with a fork until smooth.
- Next, mix through the Parmesan cheese, lightly beaten eggs, and salt.
- Add about ¾ cup (115 grams, 4.05 ounces) of all purpose flour and combine well. If necessary, add some more flour gradually. You want your gnocchi to form a soft dough that holds together but is slightly sticky.
- Lightly dust your work surface and transfer the dough. Knead gently and form into a ball. Do not over knead your dough. (see note 1).
- Take about ¼ cup (60 grams, 2.12 ounces) of dough and roll the dough into a narrow log (about 1.25 cm, 0.5 inches in diameter) on your lightly floured workbench.
- Using a sharp knife, cut the log into lengths that are about 2.5 cm (1 inch). If needed, lightly coat your knife in flour to prevent it from sticking to the knife.
- Repeat steps 6 and 7 until all the dough has been cut into pieces. Then place gnocchi on lightly dusted baking tray and cover with cling wrap. Place in the fridge until ready to use.
- When you are ready to cook your gnocchi, bring a large saucepan with lightly salted water to a boil. Once at a boil, add the gnocchi. Stir the water gently once and cook for about 1 – 2 minutes or until the gnocchi rise to the surface.
- When the gnocchi are cooked, turn off heat and remove from saucepan with a slotted spoon.
For the Sauce (Optional)
- Heat oil in a medium sized saucepan over low-medium heat. Once hot, cook the onion until soft.
- Add the minced garlic and saute for about 1 minute. Be careful not to burn your garlic.
- Mix through the tomato passata, stock of choice, dried oregano, dried basil, sugar, Parmesan cheese, and salt and pepper to taste. Bring mixture to a simmer and simmer for about 2 to 3 minutes. Turn off heat. Gently mix through gnocchi and serve.
Notes
- To test if your gnocchi dough is the right consistency, bring a small pot of water to the boil. Once at a boil, add a small amount of dough shaped into a ball. If the ball rises to the surface and still holds together you know that your gnocchi dough is the right consistency. If the dough falls apart when cooking, add a bit more flour to the dough.
Kira says
This ricotta gnocchi recipe was so easy to make. Definitely a keeper. Ta.
Emily says
Glad you liked it!
Elaine says
Gnocchi is one of my daughter's favorite dishes. I wanted to make her some myself, and I must say it's a lot easier than I thought it would be! I just had to come back and say thank you for the recipe. My daughter loved it so much, she wants me to make it again!
Emily says
I'm really happy to hear that you and your daughter love the recipe!