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You are here: Crunchy Creamy Sweet / Recipes / Pasta

Ricotta Gnocchi Recipe

Published: Nov 7, 2021 by Anna 8 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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These Ricotta Gnocchi are made from scratch with ricotta cheese, eggs, Parmesan, and flour. I add olive oil to make them soft and extra delicious. This gnocchi recipe is done in under 30 minutes!

Gnocchi can be baked with marinara sauce, served with Alfredo sauce, or added to a soup with chicken and veggies.

Gnocchi in a white bowl.

Easy Ricotta Gnocchi

Making dumplings from scratch is much easier than you may think. Like this recipe for Ricotta Gnocchi. No potatoes are needed so you don't have to cook them and cool them before even making the dough. Just mix all ingredients in a bowl, shape, cut, and cook. Simple but so rewarding! Serve them fried in butter with herbs, add to a pasta sauce or soup. You can whip them up for dinner or freeze them for later. Ricotta gnocchi are pillow-soft, light, and delicious! Enjoy!

Ingredients:

  • ricotta cheese
  • large eggs
  • Parmesan cheese (see note below)
  • flour
  • olive oil
Ingredients for ricotta gnocchi on a marble board.

How to make ricotta gnocchi from scratch?

  • Bring a medium pot of water to a boil. Add salt.
  • In a large mixing bowl, stir together ricotta and beaten eggs.
  • Add oil and Parmesan and stir well.
Ricotta and eggs in a mixing bowl.
  • Add flour in 3 parts, stirring after each addition. Do not overmix!
  • The dough should be soft, it's okay if it's a little sticky.
Flour added to ricotta.
  • Flour a cutting board or another flat surface.
  • Shape the dough into a disk.
  • Using a pastry cutter or a knife, slice it horizontally into ¾" logs. Roll out each log on a floured surface.
  • Slice dough into bite-size gnocchi, about ½" thick.

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Gnocchi dough on a floured surface.
  • Drop 10 to 15 gnocchi into boiling water. Cook for 2 minutes or until they float to the surface.
  • Remove from water.
  • You can add sauce, fry them in a pan, cool and freeze them or use them in a soup or casserole.

Can I freeze ricotta gnocchi?

Absolutely! To freeze before cooking: cut the dough, then arrange in a single layer on a parchment paper-lined baking sheet. Freeze, then place in a freezer bag and store in the freezer for up to 3 weeks. You can cook gnocchi, cool completely, then freeze. They will be good frozen for up to 2 months.

How to serve ricotta gnocchi?

The easiest way to turn gnocchi into a meal is to melt butter in a pan and fry cooked gnocchi for about 2 to 3 minutes per side. Add fresh sage, salt, pepper, and more Parmesan, and enjoy!

Gnocchi can be baked with marinara sauce, served with Alfredo sauce, or added to a soup with chicken and veggies.

My tips for making ricotta gnocchi:

  • The most important part is to remember not to add too much flour. If you do, the gnocchi will be tough. You want them pillow-soft. Be gentle with the dough. It will be sticky, but if you flour the surface you are rolling them out and cut on, you won't have a problem.
  • Olive oil is a little secret ingredient. It makes the gnocchi extra soft and delicious.
  • The gnocchi is done when they float on the surface of the water you cook them in.
  • I don't salt the dough for two reasons: Parmesan cheese is already salty but also because you can add salt to the sauce you serve your gnocchi with.
Ricotta gnocchi in a pasta bowl.

More Italian dinner recipes:

  • Tuscan Chicken Pasta
  • Best Lemon Ricotta Pasta
  • Stuffed Pasta Shells
  • Sun-dried Tomato Chicken Pasta

For more recipes like this one, feel free to browse our Pasta Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Gnocchi in a white bowl.

Easy Ricotta Gnocchi

Author: Anna
These Ricotta Gnocchi are made from scratch with ricotta cheese, eggs, Parmesan, and flour. I add olive oil to make them soft and extra delicious. This gnocchi recipe is done in under 30 minutes!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Italian
Servings 4 servings
Calories 409 kcal
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Ingredients
 
 

  • 12 ounces ricotta cheese
  • 2 large eggs lightly beaten
  • 1 cup Parmesan cheese
  • 1 cup all-purpose flour
  • 2 teaspoons olive oil
  • 1 teaspoon salt

Instructions
 

  • Bring a medium pot of water to a boil. Add salt.
  • In a large mixing bowl, stir ricotta cheese and beaten eggs.
  • Add Parmesan and oil and stir in well.
  • Add flour in 3 parts, stirring gently after each addition. Add up to ¼ cup of more flour, if needed.
  • Flour a flat surface (your countertop, cutting board, etc.).
  • Place dough on the surface and gently gather together and shape into a disk, about ¾" thick.
  • With a dough scraper or a knife, cut it horizontally into 5 to 6 strips, about ¾" thick.
  • One by one, roll each strip into a ½" thick log. Cut it into ½" size pieces. Place them on a baking sheet and repeat with the remaining dough.
  • Gently drop 10 to 15 gnocchi into boiling salted water. Cook for 2 to 3 minutes OR until they float to the surface. Remove from water and serve right away or cool completely to freeze or use later.

Notes

  • You don't have to be perfect with measurements. Just keep in mind what size gnocchi you want to make, small or big.
  • The most important part is to remember not to add too much flour. If you do, the gnocchi will be tough. You want them pillow-soft. Be gentle with the dough. It will be sticky, but if you flour the surface you are rolling them out and cut on, you won’t have a problem.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 409kcal | Carbohydrates: 27g | Protein: 25g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Calcium: 489mg | Iron: 2mg
Tried this recipe?Leave a comment with rating below!

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Comments

    5 from 8 votes (1 rating without comment)

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    Recipe Rating




  1. Leighton says

    June 18, 2025 at 7:05 am

    5 stars
    Absolutely loved how light and fluffy these gnocchi turned out. The ricotta gave them such a creamy texture that melted in my mouth. Definitely a new favorite in my pasta rotation.

    Reply
  2. Alyin says

    June 12, 2025 at 7:57 am

    Wow, these ricotta gnocchi look so light and fluffy. Can't wait to try making them at home. Thanks for the step-by-step guide

    Reply
  3. Linda says

    February 20, 2025 at 12:12 pm

    5 stars
    Gnocchi taste fantastic and are so delicate that I will never buy them again

    Reply
  4. Santiago L. says

    February 14, 2025 at 1:58 pm

    5 stars
    I've never met a better recipe. The ideal

    Reply
  5. Jola says

    September 26, 2024 at 7:05 am

    5 stars
    I added more parmesan because I love it. As a result, we ate delicious.

    Reply
  6. Betsy says

    November 11, 2021 at 7:53 am

    5 stars
    The gnocchi taste so creamy! Love the added flavor layer in these! So good!! Pesto and bacon on ricotta gnocci is a very welcome dinner! Yum!

    Reply
  7. LAUREN KELLY says

    November 11, 2021 at 7:10 am

    5 stars
    Who knew gnocchi was this easy to make? LOVE this so much!

    Reply
  8. Allyssa says

    November 11, 2021 at 4:50 am

    5 stars
    Thank you so much for sharing this amazing ricotta gnocchi recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

    Reply
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Hi! I'm Anna!

Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family-approved!

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