Ricotta Gnocchi Recipe

Ricotta gnocchi on a baking sheet next to a cutting board with more gnocchi and a knife.

5 from 5 votes

Inspired by ndunderi from the Amalfi coast, these light and delicate ricotta gnocchi are as easy to make as they are impressive, featuring just 5 ingredients: flour, eggs, ricotta, parmigiano, and salt.

Prep Time30

Cook Time30

Inactive Time10

Total Time1 10

Servings: large servings

Calories: 670kcal

Author: Karishma Pradhan

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

US Customary - Metric

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 pillow
Place 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