I’m sharing my Easy Ricotta Gnocchi Recipe that uses only a handful of pantry ingredients and one simple kitchen trick to make the dough come together smoothly.

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I love when a recipe surprises me, and this Easy Ricotta Gnocchi Recipe did just that. Using whole milk ricotta and a large egg the dough feels almost too simple to be true, but once you boil the dumplings they turn impossibly light and pillowy.

I messed up the shaping the first time and still ended up with better gnocchi than I’d hoped for. If you want something that feels fancy without hours of fuss, this will make you rethink store bought versions.

Try it once and you’ll keep finding excuses to make it again, trust me.

Ingredients

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How To Make Ricotta Gnocchi From Scratch

A light, pillowy gnocchi that cooks fast and feels fancy.

Uses simple pantry ingredients and a little patience.

Great with brown butter and sage, a quick tomato sauce, or just olive oil and parmesan.

These are forgiving, but don’t overwork the dough or they turn gummy.

Ingredients

1 lb whole milk ricotta
1 large egg
3/4 to 1 cup all purpose flour
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
1/4 cup grated parmesan cheese (optional)
freshly ground black pepper, to taste (optional)
2 tbsp unsalted butter or olive oil

Key ingredient notes

Ricotta: Creamy fresh cheese, high in protein and calcium, keeps gnocchi light and tender.
Egg: Binds the dough, adds protein and richness, helps structure without making it heavy.
Flour: Provides starch for shape and chew, use sparingly to avoid dense gnocchi.
Parmesan: Savory umami boost, salty depth and melting richness when folded into the dough.
Nutmeg: Warm, subtle spice that brightens dairy, use a pinch for balanced flavor.
Butter or olive oil: Used for pan-frying, adds golden crust and silky finish, choose flavor you like.
Salt and pepper: Salt enhances all flavors, pepper gives mild heat; season to taste at end.

Method
1.

Drain the ricotta: put ricotta in a fine sieve or cheesecloth over a bowl for 20-30 minutes.

Less moisture = less flour and lighter gnocchi.

Combine: in a bowl, stir drained ricotta, egg, salt, nutmeg and parmesan if using.

Mix until mostly smooth, but don’t obsess.

Add flour: fold in 3/4 cup flour gently, use more only if the dough is too sticky to handle.

Dough should be soft and slightly tacky.

Don’t overmix or knead, it makes them dense.

Chill briefly: if sticky, refrigerate 15 minutes.

This helps handling and keeps things from getting gummy.

Shape: flour work surface lightly, roll dough into ropes about 3/4 inch thick.

Cut into bite sized pieces.

For classic grooves, roll each piece over a fork or gnocchi board with your thumb.

It’s ok if they’re imperfect.

Cook: bring a large pot of salted water to a boil.

Drop gnocchi in batches, stir once to stop sticking.

They are done when they float plus 30-60 seconds, about 2-3 minutes.

Scoop out with a slotted spoon.

Finish: in a skillet melt butter or heat olive oil, add cooked gnocchi and sauté until golden and a little crisp, about 1-2 minutes.

Toss with more parmesan, pepper, and fresh herbs if you like.

Serve right away: gnocchi are best hot and fresh.

Taste for salt, add a squeeze of lemon or a sprinkle of herbs to brighten if needed.

Tips and hacks
– Use whole milk ricotta for creaminess, not the dry industrial kind.

– Test one piece first to check seasoning and texture, adjust flour as needed.

– If you want extra pillowy texture, fold in a spoon of ricotta after shaping.

Sounds weird but works.

– Make ahead: shape and freeze gnocchi on a tray, then transfer to a bag; cook from frozen, add a minute to cooking time.

Enjoy — these are quick, cozy, and way better than store bought.

Ingredient Quantities

1 lb whole milk ricotta

1 large egg

3/4 to 1 cup all purpose flour

1/2 tsp fine sea salt

1/4 tsp ground nutmeg

1/4 cup grated parmesan cheese (optional)

freshly ground black pepper, to taste (optional)

2 tbsp unsalted butter or olive oil

How to Make this

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1. Put the ricotta in a fine mesh sieve lined with cheesecloth or a couple layers of paper towel and let it drain over a bowl for 20 to 30 minutes, or press gently with more paper towel to remove excess moisture. You want it fairly dry so the dough wont be soupy.

2. Transfer the drained ricotta to a bowl, add the egg, salt, nutmeg, grated parmesan if using, and a few twists of freshly ground black pepper if you like. Mix gently with a fork until mostly combined. Dont overbeat.

3. Sprinkle in 3/4 cup of the flour and fold it in with a spatula or your hands. The mixture should start to come together but still be soft. If it stays too sticky to handle, add more flour a tablespoon at a time up to 1 cup total.

4. Turn the dough out onto a lightly floured surface and knead very gently just 5 to 8 turns to bring it into a smooth mass. Overworking makes gnocchi dense, so keep it light. If it feels too sticky, chill the dough 10 to 15 minutes, then dust with a little more flour.

5. Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick, dusting with flour as needed so it wont stick.

6. Cut the ropes into 1 inch pieces. To shape, you can roll each piece over the tines of a fork or a gnocchi board with your thumb to make ridges, or just leave them as little pillows. Place finished pieces on a floured tray or baking sheet so they dont stick.

7. Bring a large pot of salted water to a rolling boil. Work in batches so the pot isnt crowded. Gently drop the gnocchi into the water, stir once so they wont stick to the bottom.

8. They will sink then float up after about 2 to 3 minutes. Once they float, give them another 30 to 60 seconds, then scoop them out with a slotted spoon. Dont overcook.

9. Meanwhile heat the 2 tablespoons unsalted butter or the olive oil in a large skillet over medium. Add the cooked gnocchi and sauté 1 to 3 minutes until they get light golden edges and a little crisp, tossing gently.

10. Plate and finish with extra grated parmesan and more black pepper if you like. Serve right away, cause these are best hot and pillowy.

Equipment Needed

1. Fine mesh sieve lined with cheesecloth or a couple layers of paper towel
2. Two bowls (one under the sieve, one for mixing)
3. Measuring cups and measuring spoons
4. Fork and a rubber spatula for mixing, dont overbeat
5. Clean floured work surface and a bench scraper or sharp knife for cutting
6. A fork or a gnocchi board for shaping ridges
7. Floured baking sheet or tray to hold the gnocchi
8. Large pot for boiling salted water
9. Slotted spoon plus a large skillet and a spatula or tongs for sautéing

FAQ

Q: Can I use store bought ricotta straight from the tub? A: Yes but you must drain it first or the dough will be too wet, put it in a strainer lined with paper towel or cheesecloth and let it sit for 30 minutes or more.

Q: How do I know if I added too much flour? A: If the gnocchi feel heavy and dense after boiling you probably added too much, next time use less flour and work more gently. A good test is that gnocchi should float and feel soft not bready.

Q: Can I make this without egg for a vegan version? A: Egg helps bind and give structure, for vegan swaps you can try a flax egg but texture will be different and may require more flour, results will be less pillowy.

Q: How long can I store leftovers? A: Cooked gnocchi keep in an airtight container in the fridge for about 2 days, reheat gently in a pan with a little butter or oil. You can freeze uncooked gnocchi for up to 1 month, cook from frozen adding extra minute or two to the boil time.

Q: Why add nutmeg, does it matter? A: Nutmeg is subtle but classic in ricotta gnocchi, it adds warmth and rounds out the cheese flavor, use just a pinch though or you’ll notice it too much.

Q: What sauce goes best with these gnocchi? A: They’re very versatile, brown butter and sage, simple tomato sauce, or a light cream sauce all work great. If you pan fry them a bit, serve with a squeeze of lemon and grated parmesan for brightness.

How To Make Ricotta Gnocchi From Scratch Recipe Substitutions and Variations

Ricotta: cottage cheese if you dont have ricotta, just drain well then blitz or mash until smooth so it doesnt add too much water; or mascarpone for a richer, silkier result, expect to cut back on flour a bit; silken tofu works as a vegan swap, press and blend with a squeeze of lemon, but gnocchi will be softer.
All purpose flour: 00 flour gives lighter, more pillowy gnocchi, use same amount and add more only if dough is sticky; for gluten free use a 1 to 1 GF flour blend with xanthan gum, start on the low side and adjust.
Egg: use just 1 egg yolk for a richer, more tender dough, or a flax egg (1 tbsp ground flax plus 3 tbsp water, let sit) for an egg free option, note texture may be a bit chewier.
Parmesan: swap with Pecorino Romano for a sharper saltier hit, asiago for a milder nutty flavor, or nutritional yeast for a dairy free cheesy note.

Pro Tips

1. Drain the ricotta really well so the dough wont be soupy, and if it still feels warm chill it for ten minutes; cold ricotta holds together better and you end up using less flour.
2. Add flour slowly, one tablespoon at a time, and knead only a few gentle turns five to eight is fine, overworking makes them heavy and chewy.
3. Shape on a well floured surface and lay finished pieces on a floured tray so they dont stick, and if you want to save time later freeze them in a single layer until solid then bag them, you can cook from frozen with a little extra cook time.
4. For better flavor and texture brown them briefly in hot butter or olive oil after boiling, toss in a few sage leaves or a little lemon zest and grate parmesan on while theyre hot so it melts.

How To Make Ricotta Gnocchi From Scratch Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Easy Ricotta Gnocchi Recipe that uses only a handful of pantry ingredients and one simple kitchen trick to make the dough come together smoothly.

Servings

servings

Calories

374

kcal

Equipment: 1. Fine mesh sieve lined with cheesecloth or a couple layers of paper towel
2. Two bowls (one under the sieve, one for mixing)
3. Measuring cups and measuring spoons
4. Fork and a rubber spatula for mixing, dont overbeat
5. Clean floured work surface and a bench scraper or sharp knife for cutting
6. A fork or a gnocchi board for shaping ridges
7. Floured baking sheet or tray to hold the gnocchi
8. Large pot for boiling salted water
9. Slotted spoon plus a large skillet and a spatula or tongs for sautéing

Ingredients

1 lb whole milk ricotta
1 large egg
3/4 to 1 cup all purpose flour
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
1/4 cup grated parmesan cheese (optional)
freshly ground black pepper, to taste (optional)
2 tbsp unsalted butter or olive oil

Directions

Put the ricotta in a fine mesh sieve lined with cheesecloth or a couple layers of paper towel and let it drain over a bowl for 20 to 30 minutes, or press gently with more paper towel to remove excess moisture. You want it fairly dry so the dough wont be soupy.
Transfer the drained ricotta to a bowl, add the egg, salt, nutmeg, grated parmesan if using, and a few twists of freshly ground black pepper if you like. Mix gently with a fork until mostly combined. Dont overbeat.
Sprinkle in 3/4 cup of the flour and fold it in with a spatula or your hands. The mixture should start to come together but still be soft. If it stays too sticky to handle, add more flour a tablespoon at a time up to 1 cup total.
Turn the dough out onto a lightly floured surface and knead very gently just 5 to 8 turns to bring it into a smooth mass. Overworking makes gnocchi dense, so keep it light. If it feels too sticky, chill the dough 10 to 15 minutes, then dust with a little more flour.
Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick, dusting with flour as needed so it wont stick.
Cut the ropes into 1 inch pieces. To shape, you can roll each piece over the tines of a fork or a gnocchi board with your thumb to make ridges, or just leave them as little pillows. Place finished pieces on a floured tray or baking sheet so they dont stick.
Bring a large pot of salted water to a rolling boil. Work in batches so the pot isnt crowded. Gently drop the gnocchi into the water, stir once so they wont stick to the bottom.
They will sink then float up after about 2 to 3 minutes. Once they float, give them another 30 to 60 seconds, then scoop them out with a slotted spoon. Dont overcook.
Meanwhile heat the 2 tablespoons unsalted butter or the olive oil in a large skillet over medium. Add the cooked gnocchi and sauté 1 to 3 minutes until they get light golden edges and a little crisp, tossing gently.
Plate and finish with extra grated parmesan and more black pepper if you like. Serve right away, cause these are best hot and pillowy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.