Ricotta Gnocchi

Let Me Tell You About Ricotta Gnocchi (and That Time I Dropped It)

So here’s a little story. The very first time I tried to make Ricotta Gnocchi, I was dead set on impressing my cousin who thought only her Nonna could make these things right. Well, I promptly dropped half the dumplings on the floor when I tripped over the dog (he seemed very pleased, I should note). Ever since, I’ve been a touch less precious about my gnocchi—they’re meant to be eaten, not judged in a beauty contest. It’s all about the pillowy texture and that cheesy flavor; I swear there’s nothing more comforting. Besides, if you mess it up, you just get oddly-shaped delicious carbs—it’s hardly the worst thing in life, right?

Why I Keep Making This Recipe (and You Might Too)

I pull out this recipe when I’m craving something homemade but don’t wanna wrestle with the whole potato-gnocchi situation—honestly, peeling spuds is not fun on a Tuesday night (or ever?). My partner goes a bit giddy for these whenever I say I’m making them, and my friend Jesse always tries to sneak a few before they even hit the sauce. The thing is, these are fast-ish (no, really!) and waaay less fussy than the classic. It’s one of those weekday miracles—though, when I tried to double the batch once, I nearly glued my fingers together with ricotta glue—so yeah, moderation’s a virtue here.

Stuff You’ll Need (With My Substitutions & Mum’s Secrets)

• 400g (about 1 2/3 cups) ricotta cheese (drained overnight, but I’ll admit, I’ve skipped this on lazy days and just dabbed it dry—still pretty good)
• 1 egg (room temp if you remember; sometimes I just run it under warm water if the fridge is stubborn)
• 3/4 cup all-purpose flour, plus a bit more for dusting (on wild days I’ll use Italian “00” flour, but honestly, regular stuff totally works)
• 1/2 cup grated Parmesan cheese (Grana Padano in a pinch—my gran swears by the pricier stuff, but I just grab whatever isn’t rock solid at the back of the fridge)
• 1/2 teaspoon salt (or just a healthy pinch)
• Cracked black pepper to taste (optional, but I like the speckled look—makes it feel fancy)
• Zest of half a lemon (optional, but it’s sunshine in food form)

So, Here’s How I Do It (No Sweat If It’s Messy)

1. Drain the ricotta. I mean it. Pop it in a sieve overnight if you’re patient, but honestly, a good pat with kitchen roll does the trick when I forget. Too much moisture and you’ve got ricotta soup, which, well, not ideal.
2. Mix stuff together. Ricotta in a bowl. Egg in next. Stir ’til mostly smooth—little lumps are totally fine. Then toss in your Parmesan, salt, black pepper, and lemon zest if using. This is the stage to sneak a taste (don’t tell Jesse).
3. Add the flour. I gently fold it in, just enough so it starts to look like dough. You don’t wanna beat it into submission. If it’s wildly sticky, toss in another spoonful or two of flour, but go easy—too much and it’s chewy, not dreamy.
4. Roll and cut. Flour your hands (and probably your counter) and scoop the dough onto it. Divide it in two or three bits—roll each into a fat rope, about the width of your thumb. Slice little nuggets off—about the size of a grape. If you want to get all chef-y, you can roll them off a fork for ridges, but I usually just go rustic.
5. Bring a big pot of salted water to a lazy boil. Not a crazy, rolling one—otherwise you’re just asking for gnocchi carnage. Drop your gnocchi in, give ’em a gentle swirl. They cook fast—up they pop! (Usually about 2 minutes. If one splits, just call it rustic and move on.)
6. Sauce them up. Drain the cooked gnocchi (save a splash of that lovely pasta water!) and toss them in your favorite sauce. I usually go for brown butter with sage because it’s fast and I am lazy. Tomato sauce if feeling healthy, or pesto if I remember to buy basil. Eat immediately, obviously.

My Random Notes that Might Save You Some Headache

• Too sticky? Try a touch more flour, but don’t go wild or you’ll regret it.
• If they’re gummy, you probably overmixed—don’t worry, you’ll still eat them, they’re just a new texture adventure.
• Hand-rolled is best, but once I used a teaspoon to scoop blobs straight into the pot—didn’t look pretty but tasted spot on.

Things I’ve Tried (Some Good, Some… Less So)

• Herbs in the dough? Delicious, especially chives or parsley.
• Whole wheat flour? Tried it once. Not crazy about the flavor, but maybe that’s just me.
• Gluten-free flour? Actually, I find it works better if you use a blend, but they’re very delicate—handle like a baby bird.
• Leftover gnocchi pan-fried the next day? Oh, YES. Crispy outsides. Do this if you ever have leftovers (which, ha, never happens here).

Equipment (Give or Take)

• A sieve or cheesecloth for draining (a clean tea towel works in a pinch—just be ready for a bit of mess)
• Mixing bowl—could use a saucepan if all else fails, I’ve done it
• Knife or just a dough scraper
• A big pot for boiling—I called it essential, but once did tiny batches in a saucepan (would not recommend unless desperate)
• Slotted spoon, or use a regular spoon and pray you don’t splash the water everywhere

How to Keep ‘Em (If You Somehow Have Any Left)

Look, these don’t usually make it to the fridge in my home, but on rare occasions, I’ve stashed them in an airtight box—good for a day or two. Warm gently in sauce or, better yet, just fry ’em up and add a sprinkle of Parmesan. They do tend to stick together a bit, so maybe scatter them out if you remember (can’t say I always do).

How We Eat Ricotta Gnocchi Around Here

Okay, here’s where I’m a creature of habit. I love them with brown butter, crisp-fried sage, and way too much parmesan (my daughter calls this the “cheese blizzard”). But they’re also great tossed with roasted cherry tomatoes and garlic, if you want to pretend it’s health food. Once, my uncle insisted on ketchup (?!), but let’s just say that experiment remains a funny family story…

My Hard-Earned Gnocchi Wisdom

• Don’t rush the draining, or you’ll have a sticky mess—ask me how I know.
• I once boiled the water so hard it pulverized half my gnocchi. Gentle simmer is key!
• Try not to overcrowd the pot; otherwise you get a big clump (and I’ve been there, trust me).
• Mix lightly! Heavy hands = tough gnocchi. This is where you want to be gentle, like you’re handling a fancy hat in the wind. Or something.

FAQ: Stuff People Actually Ask Me

• Can I freeze ricotta gnocchi? I get this a lot! Technically, yes, but they go a bit soft when thawed. Freeze ’em raw, layed out on a tray first (lined with parchment), then bag up. Boil straight from frozen—no need to defrost.
• My gnocchi fell apart! What happened? Likely too much moisture, or the water was boiling too wild. It took me a few batches to get it right, so don’t beat yourself up.
• Can I make the dough in advance? Meh… You can, but it gets wetter sitting around. Best to shape and cook them day-of, in my opinion.
• Do I have to add lemon zest? Nope! I like the zing, but you can totally skip it if it’s not your thing.
• Ricotta brand—does it matter? For everyday, no; but if you’re aiming to really impress (say, your cousin’s Nonna) maybe splurge, just this once.

Anyway, if you make too many, call me—I’ll be around for “emergency” leftovers. Happy gnocchi-ing. Oh! Nearly forgot—if you spill flour on the cat, just pat him down and carry on. Happens more often than you’d think.

★★★★★ 4.40 from 8 ratings

Ricotta Gnocchi

yield: 4 servings

prep: 20 mins

cook: 10 mins

total: 30 mins

Soft, pillowy Ricotta Gnocchi made from creamy ricotta cheese, flour, and parmesan, quickly mixed and gently boiled. This classic Italian dish is ideal for a simple, satisfying dinner.

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Ingredients

• 1 cup ricotta cheese, drained
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter (for serving)
• Fresh basil leaves, to garnish

Instructions

1. 1
   In a large bowl, combine ricotta cheese, egg, parmesan cheese, salt, pepper, and nutmeg. Mix until well combined.
2. 2
   Add the flour to the ricotta mixture and gently stir until a soft dough forms. If dough is too sticky, add a little more flour.
3. 3
   Transfer the dough to a floured surface. Divide into 4 pieces. Roll each piece into a rope about 3/4-inch thick, then cut into 1-inch pieces to form gnocchi.
4. 4
   Bring a large pot of salted water to a gentle boil. Add gnocchi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. 5
   Melt butter in a skillet over medium heat. Add the cooked gnocchi and sauté for 1-2 minutes until lightly golden. Serve with fresh basil.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 14gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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