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.
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
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.
- 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 a cutting board or another flat surface.
- Shape the dough into a disk.
- Using a pastry cutter or a knife, slice it horizontally into 3/4″ logs. Roll out each log on a floured surface.
- Slice dough into bite-size gnocchi, about 1/2″ thick.
- 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.
More Italian dinner recipes:
For more recipes like this one, feel free to browse our Pasta Category.
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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!
- 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
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Bring a medium pot of water to a boil. Add salt.
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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.).
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Place dough on the surface and gently gather together and shape into a disk, about ¾" thick.
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With a dough scraper or a knife, cut it horizontally into 5 to 6 strips, about ¾" thick.
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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.
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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.
- 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.
Betsy says
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!
LAUREN KELLY says
Who knew gnocchi was this easy to make? LOVE this so much!
Allyssa says
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!