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How To Make Ricotta Gnocchi recipe

    Table of Contents


    • 1 pound (about 450g) whole milk ricotta cheese
    • 1 cup (about 120g) grated Parmesan cheese
    • 2 large eggs
    • 1 1/2 cups (about 180g) all-purpose flour, plus extra for dusting
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Optional: Nutmeg (for extra flavor)
    • Tomato sauce or pesto (for serving)
    • Fresh basil or parsley (for garnish)
    • Additional grated Parmesan cheese (for garnish)


    Prepare the Ricotta: Place the ricotta cheese in a fine-mesh strainer over a bowl to drain any excess liquid. Let it sit for about 30 minutes to an hour.

    Mixing the Dough: In a large mixing bowl, combine the drained ricotta cheese, grated Parmesan cheese, eggs, salt, and black pepper. Mix well until thoroughly combined.

    Adding Flour: Gradually add the all-purpose flour to the ricotta mixture, stirring until a dough forms. If the dough is too sticky, add a little more flour, about a tablespoon at a time, until it becomes manageable but still soft.

    Shaping the Gnocchi: Lightly flour a clean work surface. Divide the dough into smaller portions. Roll each portion into a long rope, about 1 inch in diameter. Use a knife to cut the ropes into bite-sized pieces, about 3/4 inch each. Optionally, you can use a fork to create ridges on the gnocchi.

    Boiling the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove them using a slotted spoon and transfer to a plate.

    Serving: Serve the ricotta gnocchi hot with your favorite tomato sauce or pesto. Garnish with fresh basil or parsley and sprinkle with additional grated Parmesan cheese if desired.

    Enjoy: Serve immediately and enjoy your homemade ricotta gnocchi!

    Note: Ricotta gnocchi can also be frozen for later use. After shaping the gnocchi, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag or container and store for up to 2 months. To cook from frozen, simply drop them directly into boiling water without thawing, and cook until they float to the surface.

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