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Ricotta Gnocchi: the recipe for the soft and delicate main dish

Total time: 40 Min
Difficulty: Low
Serves: 2 people
By Cookist

Ricotta gnocchi are a tasty and delicate main dish, a quicker variant of the classic potato gnocchi. It is a very quick, easy recipe to make that you can serve with many condiments. These ricotta gnocchi are light, pillowy and a bit chewy. The key is not to use too much flour to avoid making them too dense or tough, nor to use too little to prevent them from falling apart.

For this recipe you need a well dried ricotta which should have a medium fat grade. Mix it with the egg, grated parmesan cheese and flour. Once you get a smooth and homogeneous dough, you can cut the loaves into small, bite-sized pieces, boil in boiling water and then season with extra virgin olive oil and grated parmesan cheese. The result are soft, delicious gnocchi, perfect both for a simple family lunch and for a special dinner with friends.

You can use cow's milk or sheep's milk ricotta cheese, for a more decisive taste, the important thing is that it is completely dry. For this reason, let it drain in a colander for at least half an hour or dry it with absorbent kitchen paper. So let’s find out how to make ricotta gnocchi by following our step-by step-recipe and tips.

Tips for Homemade Ricotta Gnocchi

To give the gnocchi the traditional shape, you can use the tines of a fork.

To keep the texture soft and not too dry or tough, don't add too much flour.

If you can't find flour type 1, you can use the flour type 00.

For making spinach ricotta gnocchi, add thawed frozen, chopped spinach to the dough.

How to serve Ricotta Gnocchi

You can dress your ricotta gnocchi with any sauce you want such as tomato sauce, a basil pesto or a rocket one, marinara sauce, sage and butter, or a chopped zucchini sautéed in a pan.

You can also toast fry the gnocchi in a pan to make them crispy and golden brown on the outside.

For a cozy recipe, you can even add them to a rich soup.

How to store Homemade Ricotta Gnocchi

We suggest you eat the freshly prepared ricotta gnocchi. If there is something left, you can place them in the refrigerator for up to one day. 

Can you freeze Ricotta Gnocchi?

It would be best to enjoy them right away, but you can also freeze uncooked ricotta gnocchi for up to 2 months. Place them first on a baking sheet placed in the freezer for a couple of hours, then remove them from the freezer and transfer them to a ziplock bag.
Before serving, cook the frozen ricotta gnocchi directly in the boiling water. Wait 2-3 minutes until they rise to the surface, then drain and add your favorite dressing.

sheep or cow’s milk ricotta cheese
250 g
flour type 1
250 g
Grated parmesan cheese
whole sea salt
Extra virgin olive oil

How to make Ricotta Gnocchi

Transfer the ricotta cheese to a bowl, lined with absorbent kitchen paper, and dry it well to remove the excess moisture.

Add two tablespoons of grated parmesan cheese and the egg.

Work the ingredients with a spatula until you have a foamy and homogeneous mass.

Add a little flour at a time.

Incorporate it gradually into the dough and continue until the flour is finished.

Work first with the spatula and then quickly with your hands.

Form a smooth and homogeneous dough and transfer it to a floured work surface.

Detach portions of the dough and create small loaves of 2 centimeters in diameter.

Use a spatula to make gnocchi about 2 centimeters long.

Using a fork, make some strips on the gnocchi by rolling them. Let them dry for half an hour, then boil them for a couple of minutes in boiling salted water.

When the gnocchi rises to the surface, drain and season with oil and grated parmesan cheese. Serve immediately.

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