These homemade ricotta gnocchi are delicate, melt-in-your-mouth pillows that are shockingly easy to make and require no special equipment! All you need is a bit of flour, ricotta, parmigiano, eggs, and salt. Let’s get started!
Ricotta gnocchi are my favorite type of gnocchi because they’re much simpler (and more foolproof) than the potato version. I used one of my favorite pasta cookbooks, Pasta by Hand by Jenn Louis, to develop this light and fluffy ricotta version inspired by ndunderi, originating on the Amalfi coast, where lemons are plentiful.
Pair with your favorite sauce, and enjoy these ethereally pillowy delights! I love serving this al limone, but amatriciana sauce or a brown butter sage reduction would be amazing, too.
👩🏽🍳 Cook’s Notes
why you’ll love this recipe
- Unlike potato gnocchi*, these ricotta gnocchi are naturally lighter and softer. They take less time and require no special equipment, just a bowl and a spatula!
- I’ve successfully taught this recipe to several students in my online cooking workshops, including a group of 13-year-olds who raved about their pillowy texture!
- All you need are 5 ingredients to get started! Optionally, a hint of lemon zest adds brightness.
* No diss to the potato variety, by the way. I love all gnocchi equally, and my homemade potato gnocchi is excellent; they’re just more of a project!
Ingredient Notes
Ricotta: You may not be surprised to hear that the quality of your ricotta plays an essential role in the success of this recipe.
- Look for whole milk ricotta cheese products with minimal ingredients (ricotta, vinegar, salt), such as Calabro brand.
- Lower quality ricotta has additional stabilizers that make it more difficult to drain. More watery ricotta leads to using more flour in the dough, creating denser gnocchi.
- You can also make your own whole milk ricotta cheese!
Flour: All-purpose flour is vital in this recipe, as it helps give structure to the homemade gnocchi. The key to making pillowy gnocchi is adding enough flour until the “batter” holds its shape. More flour creates a denser gnocchi, so I always start with less flour and add more as needed.
For the full list of ingredients and quantities, refer to the recipe card.
How to Make This Recipe
Prepare the gnocchi:
Steps 1 & 2 – Drain the ricotta: For the lightest dumplings, remove as much excess moisture as possible. Press the ricotta between layers of paper towels (Image 1 & 2) or squeeze in a cheesecloth (there are detailed instructions in the recipe card).
Steps 3 & 4 – Combine the batter: In a large bowl, combine ricotta with eggs, cheese, lemon zest (if using), salt, and pepper (Images 3 & 4).
Steps 5 & 6 – Add flour: Add a bit of flour at a time until the gnocchi dough just comes together into a ball. It will feel moist, tacky and just barely sticky. As you can see in Image 5 above, with ½ cup of flour, the dough is coming together but still somewhat sticky; In Image 6, with ¾ cup, it’s formed into a mostly homogeneous, soft dough and is barely sticky.
Step 7 – On a floured work surface, form the dough into a rough square (Image 7).
Step 8 – Divide: Add another generous sprinkle of flour on top of the dough. Cut into 4 equal sections with a knife or bench scraper (Image 8)
Step 9 – Roll each section into a long, thick rope about ½-inch thick (Image 9).
TIP: To roll each section into a rope, place each palm on opposite ends of the dough and spread your fingers wide. Use your palm to roll the dough outwards and lengthen the rope. It can take a bit of practice, so don’t worry if it takes a few tries!
Step 10 – Cut each rope into ⅔-inch pieces; they should naturally form the shape of a pillow. Place each piece in a single layer on a floured baking sheet until ready to cook (Image 10).
Step 11 – Cook the gnocchi: Bring a large pot of salted water to a boil and add the gnocchi. Once the gnocchi float to the surface, let boil for another 30 seconds (in total, they should take about 1 – 3 minutes to cook). Remove immediately with a slotted spoon, transfer to the skillet, and serve with your favorite sauce.
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Note: This recipe has been cross-tested by an in-house recipe tester.
Ricotta Gnocchi Recipe
Equipment
- Cheesecloth, optional
- Scale, optional, but highly recommended
Ingredients
- 12 ounces high-quality whole milk ricotta cheese, store-bought or homemade
- 1 large egg + 1 egg yolk
- 1 ounce finely grated Parmigiano-Reggiano cheese, loosely packed
- Zest from 1 lemon, optional
- Salt and black pepper
- 125 grams all-purpose flour, plus up to ¼ cup (31g) more for dusting
- Semolina flour, for dusting
Instructions
- Drain the ricotta: You can either use paper towels or a cheesecloth to drain the ricotta.If using paper towels, start by stacking two paper towels on top of a plate. Spread 12 ounces high-quality whole milk ricotta cheese with a spatula evenly across the paper towel layer. Place another paper towel on top, then press down with your hands to allow the paper towel to begin absorbing excess moisture. Let sit for 10 minutes, then remove the top paper towel and place the drained ricotta into a large mixing bowl.If using a cheesecloth, lay out the cheesecloth and add the ricotta in one mass into the center of the cheesecloth on top of a plate to catch any liquid. Grab the ends of the cheesecloth and bunch them together, forming a pouch. Squeeze the cheesecloth over the kitchen sink, draining any excess liquid. Place the drained ricotta into a large mixing bowl.
- Make the gnocchi batter: To the mixing bowl, add 1 large egg + 1 egg yolk, 1 ounce finely grated Parmigiano-Reggiano cheese, Zest from 1 lemon, ½ teaspoon Diamond Crystal Kosher Salt (or ¼ teaspoon Morton Kosher Salt), and ¼ teaspoon black pepper and mix together until thoroughly combined, mashing with your hands if necessary.Add a bit of flour at a time, until the dough just comes together. It will feel moist, tacky and just barely sticky, but should not be overly sticky on your hands. You may not need the full 1 cup (I typically use about ⅔ cup to ¾ cup).Note: The amount of flour is based on two things: (1) how much ricotta you ended up with, with more ricotta requiring more flour (2) and how easily you can handle a stickier dough. Less flour will yield a lighter gnocchi, but even if you use the full cup, the gnocchi will still be light and delicious!
- Test the gnocchi: I highly recommend testing one gnocchi to ensure it’s seasoned properly and has the right texture. Scoop a small ½-inch x ½-inch piece of the batter into a rough square. Bring a large pot of water to boil. Season the water generously with salt, then drop the gnocchi in the pot. Once it floats to the surface, boil for another minute (in total, they should take about 1 – 3 minutes to cook). Remove with a slotted spoon, allow to cool slightly, then taste it. If it disintegrates, you need more flour. If it tastes bland, you can add more salt.
- Shape and cut the dough: On a cutting board or work surface, set aside the remaining ¼ cup of flour. Generously sprinkle the work surface with a bit of the flour. Place the ricotta dough on top of the flour and shape into a rough square.Add another generous sprinkle of flour on top of the dough. Cut into 4 sections. Roll each section into a long rope about ½-inch thick, then cut each rope into ⅔-inch pieces. They should naturally form the shape of a pillowPlace each piece on a lightly floured semolina-dusted baking sheet until ready to cook. Tip: To roll each section into a rope, place each palm on opposite ends of the dough and spread your fingers wide. Use your palm to roll the dough outwards and lengthen the rope. It can take a bit of practice, so keep at it and refer to my step-by-step photo instructions if needed!
- Cook: When the water is boiling, season generously, and add the gnocchi. Once they float to the surface, boil for another 30 seconds (in total, they should take about 1 – 3 minutes to cook). Serve with your favorite sauce and enjoy.
Video
Notes
- The key to making pillowy but sturdy gnocchi is to add just enough flour until the batter comes together.
- Storage: Leftover gnocchi can be stored in an airtight container in the fridge for 1 – 2 days. Make sure to dust them generously with semolina flour to prevent sticking. For long-term storage, gnocchi freezes quite well; I recommend freezing them in a single layer on a baking sheet until solid, then transferring them to a freezer bag for up to 1 month. Cook straight from frozen.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
