I cracked a simple trick in this Easy Ricotta Gnocchi Recipe that slashes the usual fuss and relies on just a handful of pantry ingredients.

Jump to Recipe

I still remember the first time I tasted my own ricotta gnocchi, it felt impossible: pillowy, light, almost melting. Using whole milk ricotta cheese and a touch of Parmigiano Reggiano gives it a tender, rich whisper of flavor that made me keep going back for more.

I call this my Easy Ricotta Gnocchi Recipe because it surprised me how forgiving it is, and yes, it’s true Gnocchi From Scratch without fuss or fancy gear. If you like fluffy little bites that feel special but not precious, wait till you see the final plate, you might get addicted.

Ingredients

Print Recipe (No Advertisments)

Whole milk ricotta, creamy and high protein, makes gnocchi pillowy and mild
Egg, binds the dough and adds richness, be careful not to overmix it
All purpose flour, adds structure and carbs, use sparingly for tender gnocchi
Parmigiano Reggiano, salty nutty umami, boosts flavor and gives savory depth
Unsalted butter for finishing, gives nutty richness and golden browning
Fresh sage leaves, aromatic and slightly peppery, crisped in butter for finishing
Fine sea salt, necessary to season dough and balance the cheeses richness
Extra fine semolina, prevents sticking during shaping and adds slight texture

Ingredient Quantities

1 pound (450 g) whole-milk ricotta cheese, well drained

1 large egg

1 to 1 1/2 cups (125 to 190 g) all-purpose flour, plus extra for dusting

1/3 cup (35 g) finely grated Parmigiano-Reggiano

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper optional

pinch freshly grated nutmeg optional

extra fine semolina or flour for shaping and dusting (about 1/4 cup)

4 tablespoons (55 g) unsalted butter for finishing

8 to 10 fresh sage leaves for finishing

extra grated Parmigiano-Reggiano for serving about 1/4 cup

How to Make this

Print Recipe (No Advertisments)

1. Drain the ricotta very well: dump it into a fine sieve or cheesecloth set over a bowl, press gently and let it sit 20 to 30 minutes, or squeeze a bit to remove excess water so the dough wont be gummy.

2. In a bowl stir together the drained ricotta, the egg, 1/3 cup grated Parmigiano, 1/2 teaspoon salt, the optional 1/4 teaspoon pepper and a pinch of nutmeg until smooth, taste for seasoning.

3. Add 1 cup of the flour and fold just until it comes together into a soft, slightly sticky dough, add more flour a tablespoon at a time up to 1 1/2 cups only if needed; dont overwork it or the gnocchi will get dense.

4. If the dough is very sticky chill it 15 minutes in the fridge, this makes shaping easier and keeps you from adding too much flour.

5. Dust your work surface with extra fine semolina or flour. Divide dough into 4 pieces, roll each into a rope about 3/4 inch thick using semolina to prevent sticking.

6. Cut ropes into roughly 1 inch pieces. To shape press each piece lightly with a fork or your thumb to make a shallow groove, dust finished gnocchi with semolina and place on a tray so they dont touch.

7. Bring a large pot of well salted water to a rolling boil. Test cook one gnocchi first to check seasoning and hold time.

8. Cook gnocchi in batches so they have room, as soon as they float let them cook another 30 to 60 seconds, scoop out with a slotted spoon and drain briefly.

9. Meanwhile brown the butter: melt 4 tablespoons unsalted butter in a skillet over medium, let it foam then go golden brown and smell nutty, add 8 to 10 sage leaves and crisp them for a few seconds, watch closely so it doesnt burn.

10. Toss the cooked gnocchi in the sage brown butter, add extra grated Parmigiano about 1/4 cup, adjust salt and pepper, serve immediately with a few crisp sage leaves on top.

Equipment Needed

1. Fine-mesh sieve or cheesecloth plus a bowl (to drain the ricotta)
2. Large mixing bowl
3. Rubber spatula or wooden spoon
4. Measuring cups and measuring spoons
5. Fine box grater (for Parmigiano)
6. Bench scraper or sharp knife (to divide the dough)
7. Fork (to make the grooves)
8. Baking sheet or tray (lined with parchment or dusted with semolina)
9. Large pot for boiling and a slotted spoon
10. Skillet for browning butter and tongs or a wide spoon for tossing

FAQ

Q: How dry should the ricotta be before I make the dough? A: You want it fairly dry not watery. Drain in a fine mesh sieve lined with a coffee filter or clean towel for 1 to 2 hours or overnight in the fridge. If it's still wet the dough will need tons more flour and the gnocchi will be dense.

Q: My dough is sticky – how much flour should I add? A: Add flour a little at a time 1 tablespoon or so, gently folding until the dough just holds together. It should be soft and pillowy not stiff. Dont overwork it or you'll make tough gnocchi.

Q: Can I freeze gnocchi? A: Yes. Arrange shaped gnocchi on a parchment lined tray so they dont touch, freeze until firm then transfer to a zip bag. Cook from frozen, they usually need 1 to 2 minutes more than fresh.

Q: How do I know when they're cooked? A: They float to the surface and puff slightly, usually 2 to 3 minutes in simmering salted water. Scoop them out with a slotted spoon and finish in your sauce so they soak up flavor.

Q: What sauce pairs best with ricotta gnocchi? A: A browned butter and sage sauce is classic and keeps things light. You can also toss them in a simple tomato sauce, pesto, or a light cream sauce. Finish gnocchi in the pan with the sauce for the best coating.

Q: Can I make these without eggs or gluten-free? A: Egg helps bind but you can make eggless by reducing moisture and using a little extra ricotta and flour – results are softer though. For gluten-free use a tested 1-to-1 gluten-free flour blend or a mix of rice and tapioca flour and handle gently; texture will be different and you may need a binder like xanthan gum.

How To Make Ricotta Gnocchi From Scratch Recipe Substitutions and Variations

Ricotta -> Full‑fat cottage cheese, well drained and pureed until smooth. Use about the same weight (450 g) but press in cheesecloth 20 to 30 minutes first, then blitz in a food processor. You may need 1 to 2 tablespoons more flour because cottage cheese holds more moisture.
1 large egg -> Flax “egg” (1 tbsp ground flax seeds + 3 tbsp water, let sit 5 minutes). It binds the dough, but expect a slightly denser, less pillowy gnocchi.
All‑purpose flour -> Italian 00 flour 1:1 for a silkier, lighter gnocchi. If you need gluten free, use a 1:1 GF baking blend plus 1/4 to 1/2 tsp xanthan gum and handle dough gently.
Parmigiano‑Reggiano -> Pecorino Romano (use a bit less because it’s saltier) or Grana Padano for a milder, similar texture. Both grate fine and mix right into the dough.

Pro Tips

– Drain it like your life depends on it. Seriously, let the ricotta hang in cheesecloth or sit in a fine sieve for a few hours or press gently with a plate and a can on top so you dont end up with gummy dough, but dont over-dry it either or the gnocchi will be crumbly.

– Always cook one as a tester before you boil the whole batch. Taste for salt and texture, then tweak: add flour a tablespoon at a time if it feels too loose, or let it rest a bit if it seems tight and dense.

– Chill the dough if it gets sticky, it makes shaping way easier. Use extra fine semolina instead of flour when rolling and laying them out so they dont stick together, and press grooves with your thumb or a fork so the sauce will cling.

– Brown the butter and crisp the sage at the last minute, watch it the whole time because it can go from nutty to burnt in seconds. Pull the pan off the heat as soon as it smells toasty, toss the gnocchi in off the flame, then add Parmesan so it melts but doesnt turn gluey.