Ricotta Gnocchi: Light, Pillowy Italian Dumplings Made with Creamy Ricotta Cheese
Ricotta Gnocchi are soft, fluffy Italian dumplings made with fresh ricotta cheese, Parmesan, eggs, and flour. They cook in just a few minutes and pair wonderfully with tomato sauce, pesto, brown butter, or creamy sauces. Their light texture and rich flavor make them an excellent choice for weeknight dinners or special occasions. Ready in under an hour, Ricotta Gnocchi offer an authentic taste of Italy using simple, wholesome ingredients.
Ingredients
For the Ricotta Gnocchi
- 2 cups whole milk ricotta cheese (well-drained)
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- 1 egg yolk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1¼ cups all-purpose flour, plus extra for dusting
For Serving
- 2 tablespoons unsalted butter
- Fresh sage leaves (optional)
- Marinara sauce, pesto, or brown butter sauce
- Extra grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Place the ricotta in a fine-mesh sieve or cheesecloth and allow it to drain for at least 30 minutes to remove excess moisture.
- In a large mixing bowl, combine the drained ricotta, Parmesan cheese, egg, egg yolk, salt, pepper, and nutmeg.
- Mix until smooth and well combined.
- Gradually add the flour, mixing gently until a soft dough forms. Do not overmix.
- Lightly flour a clean work surface.
- Divide the dough into four portions and roll each into a rope about ¾ inch thick.
- Cut each rope into 1-inch pieces. If desired, gently roll each piece over the back of a fork or a gnocchi board to create ridges.
- Bring a large pot of salted water to a gentle boil.
- Cook the gnocchi in batches. Once they float to the surface, cook for another 1–2 minutes.
- Remove the gnocchi with a slotted spoon.
- Serve immediately with your favorite sauce, extra Parmesan cheese, and fresh herbs.
Notes
- Drain the ricotta thoroughly for the best texture.
- Freshly grated Parmesan enhances the flavor.
- Avoid adding too much flour to keep the gnocchi light.
- Handle the dough gently to prevent tough dumplings.
- Dust lightly with flour to prevent sticking.
- Cook the gnocchi immediately after shaping for the best results.
- They pair well with light sauces that won't overpower their delicate flavor.
- Leftover cooked gnocchi can be lightly pan-fried until golden.