This homemade ricotta gnocchi recipe features creamy, melt-in-your-mouth gnocchi paired with a buttery lemon pepper sauce. The inspiration for this dish comes from ndunderi (a type of ricotta gnocchi) from the Amalfi Coast of Italy, where lemons are plentiful.
I absolutely love making (and eating) ricotta gnocchi. They're 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. 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!
Ricotta vs. Potato Gnocchi
Dive into the history of Italian gnocchi, and you will find dozens of varieties, from gnocchi alla romana to potato gnocchi to ricotta gnocchi. Here are a few key differences:
- Texture: Potato gnocchi tends to be denser, while these pillowy ricotta gnocchi are naturally lighter and softer.
- Preparation: Ricotta gnocchi take less time, as there's no need to boil, bake, or rice any potatoes.
- Equipment: Potato gnocchi often requires a potato ricer or masher, whereas ricotta gnocchi can be prepared with just a bowl and spatula, no special equipment needed.
No diss to the potato variety, by the way! I love all gnocchi equally, and I highly recommend you try my homemade potato gnocchi as well.
What is "al Limone" Sauce?
The sauce I pair with these gnocchi is a creamy sauce also known as al limone. It's one of my go-to sauces for pasta. It's buttery, salty, and just tart enough from the lemon, and the butter and cheese form a creamy emulsion that clings to the gnocchi!
Alternatively, you can pair it with my amatriciana sauce or your own favorite sauce. And if you're a lemon lover like me, you'll also love this lemon pesto or jammy zucchini risotto!
Ingredient Notes
For the gnocchi:
Ricotta: You may not be surprised to hear that the quality of your ricotta plays an essential role in the success of this recipe. Here are some of my tips on purchasing ricotta:
- 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 use whole milk ricotta cheese!
Parmigiano-Reggiano Cheese: Freshly grated parmigiano-reggiano (or parmesan cheese) is a must!
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. You'll also need a bit of semolina flour for dusting.
For the sauce:
Lemon: The gnocchi and the sauce are loaded with lemon, including the zest and juice of the fruit. In the winter, I like using Meyer lemons for added fruitiness and sweetness.
Black pepper: The sauce is made up of just a few simple ingredients, so it's important to strike the right balance of flavors. I like to add a good amount of freshly ground black pepper to cut the acidity of the lemon.
For the full list of ingredients and quantities, refer to the recipe card.
How to Make Ricotta Gnocchi
Prepare the gnocchi:
Steps 1 & 2 - Drain the ricotta: For the lightest dumplings, you'll want to remove as much excess moisture as possible. Press the ricotta between layers of paper towels (Image 1 & 2) or squeeze with a cheesecloth to do so (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, 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 gently 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).
Make the sauce:
Steps 1 & 2 - Build the sauce: Melt the butter in a skillet (Image 1). Add half of the lemon juice, zest, and black pepper to the skillet. Let that all reduce for a couple of minutes (Image 2).
Step 3 - 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 and transfer to the skillet, reserving some pasta water (Image 3).
Step 4 - Add some pasta water and a couple spoonfuls of the cheese at a time (Image 4), stirring constantly until the sauce begins to emulsify and looks creamy. Let the sauce reduce for a couple of minutes until it clings to the gnocchi.
Serve: Taste the sauce, and add the additional reserved lemon juice if you want it more tart. Season with salt and pepper, garnish with cheese and parsley, and enjoy!
Tips and Tricks
- Use a high-quality whole milk ricotta for the softest, most pillowy gnocchi.
- The key to perfecting the sauce is achieving a smooth, creamy emulsion. Add the cheese gradually while whisking over low heat. If the sauce starts to separate, simply incorporate some more pasta water (or a touch of cold cream). Remember, it'll taste great no matter how it appears!
- The sauce should taste lemony and peppery. The pepper helps cut the acidity of the lemon and round out the flavors, so don’t skimp on this!
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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
For the ricotta gnocchi:
- 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
- Salt and black pepper
- 125 grams all-purpose flour, plus up to ¼ cup (31g) more for dusting
- Semolina flour, for dusting
For the al limone sauce:
- 1 medium lemon
- 4 tablespoons unsalted butter
- ¾ teaspoon freshly ground black pepper, plus more for topping
- 1 ounce finely grated parmigiano-reggiano cheese, loosely packed
- Salt
- A handful of freshly minced parsley or basil, for garnish
Instructions
For the ricotta gnocchi:
- 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!
For the al limone sauce:
- Bring a large pot of water to a boil.Zest the lemon, and juice half of the fruit. Set aside.
- Meanwhile, melt 4 tablespoons unsalted butter in a large skillet or Dutch oven over medium-low heat.
- Add the zest, half of the lemon juice, and the black pepper to the skillet. Stir frequently, about 1 - 2 minutes, until the black pepper is slightly toasted and aromatic and the lemon juice has reduced slightly. Reduce the heat to low.
- Once the pot of water has come to a boil, 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). Remove immediately with a slotted spoon and transfer to the skillet, reserving about ½ cup of pasta water.
- Add ¼ cup of the pasta water to the skillet, and increase the heat to medium-low. Let the sauce reduce for a minute, occasionally stirring the gnocchi.
- Turn the heat off, then slowly sprinkle ¾ of the parmigiano-reggiano cheese evenly over the gnocchi, stirring constantly until the sauce begins to emulsify, appear creamy, and clings to the gnocchi. Add any additional pasta water if the sauce is too thick.Note: If the sauce is not thickening, you can turn the heat on the lowest setting to help it thicken slightly. Make sure to keep vigorously stirring or the sauce won’t emulsify properly.
- Taste the sauce, and adjust seasonings as needed; season with salt, pepper, and/or additional reserved lemon juice if you want it more tart. The pepper should really come through, as it will help balance the acidity of the lemon juice and add a bit of heat, so I like to give the dish a generous grind at the end.Garnish with the remaining cheese and herbs. Serve immediately.
Video
Notes
- The key to making pillowy but sturdy gnocchi is to add just enough flour until the batter comes together.
- The trickiest part of the sauce is to create a homogenous, creamy emulsion. Make sure to add the cheese slowly, whisking constantly, on low heat. If you find that the sauce doesn't emulsify and the oil begins to separate, you can add a bit more pasta water (or even a touch of cold cream) to help bring the sauce together.
- Variation: For a creamier sauce, add ½ cup heavy cream with the lemon juice, zest, and black pepper. Let reduce until thick enough to coat the back of a spoon, then proceed with the recipe as instructed.
- 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.
These are so pillowy and delicious. I can't wait to make this again!
It's definitely a weekend activity for me, but well worth the effort. I love how soft this gnocchi comes out and the lemon sauce is the perfect accompaniment. Can't wait to make this again soon!
It's a labor of love! Thank you so much for trying out the recipe 🙂