If you love gnocchi but want a simpler and quicker way to make it from scratch, ricotta gnocchi is the answer. These soft, fluffy dumplings are an excellent alternative to traditional potato gnocchi and come together in just 20 minutes. With their light texture and versatile flavor, they pair beautifully with a wide range of sauces, making them a go-to dish for busy weeknights or an elegant dinner.

Why Choose Ricotta Gnocchi recipe ?

Ricotta gnocchi is perfect for those who want to enjoy homemade gnocchi without the time-consuming steps of boiling and mashing potatoes. The ricotta-based dough is easier to work with, requires minimal kneading, and doesn’t need to rest before cooking. Plus, the ricotta gives the gnocchi a delicate, creamy flavor that complements any sauce, from classic marinara to indulgent creamy mushroom.

Ingredients

To make ricotta gnocchi, you’ll need:

1 cup (250g) ricotta cheese (drain if very wet)
1 egg
1/2 cup (60g) grated Parmesan cheese
3/4 cup (100g) all-purpose flour, plus extra for dusting
Salt and pepper, to taste

Optional: Fresh herbs like parsley or basil for added flavor.

Step-by-Step Instructions

Prepare the Dough
- In a large mixing bowl, combine the ricotta, egg, Parmesan, and a pinch of salt and pepper. Mix until smooth.
- Gradually add the flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable. Avoid overmixing to keep the gnocchi light and tender.
Shape the Gnocchi
- Lightly flour a clean surface and divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick.
- Cut the ropes into small pieces, about 1 inch each. Optionally, roll each piece over the back of a fork to create ridges that help sauces cling better.
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding.
- Cook until the gnocchi float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
Prepare the Sauce
- While the gnocchi cooks, prepare your sauce. For a creamy mushroom sauce, sauté sliced mushrooms in butter until golden, then add cream and Parmesan cheese, stirring until smooth. Season with salt and pepper.
Combine and Serve
- Toss the cooked gnocchi in your prepared sauce, ensuring they’re well-coated. Garnish with fresh parsley or additional Parmesan if desired. Serve immediately and enjoy!

Tips for Perfect Ricotta Gnocchi recipe

Choose Quality Ricotta: Use high-quality ricotta with minimal moisture. If your ricotta is watery, strain it through a cheesecloth for an hour before using.
Don’t Overwork the Dough: Overmixing can make the gnocchi dense instead of soft and pillowy. Handle the dough gently.
Test Before Cooking in Batches: Cook one or two pieces first to check the texture. If they fall apart, add a little more flour to the dough.