The easiest homemade gnocchi recipe — made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!
After having been a big fan of this classic potato gnocchi recipe for years and years, a friend recently made the intriguing suggestion that I give ricotta gnocchi a try instead. She promised that it was just as light and chewy and flavorful as the potato-based variety, but that it could be made in impressively half the time. Also, with fewer dishes to wash.
Needless to say, I was intrigued. So we gave it a try and turns out — she was right!
Also, stunningly quick and easy to make. You literally just stir four simple ingredients together, season with salt and pepper, roll out and cut the dough into bite-sized pieces, boil for a few minutes — and voila! — the most delicious gnocchi can be ready to go in basically the amount of time it takes to bring your big pot of cooking water to a boil. We love tossing ours with a brown butter sage sauce, some fresh pesto, a spicy marinara, or making a cozy batch of gnocchi “mac” and cheese. But of course, there are a million other delicious ways that you can serve these little guys too, so get creative!
Bottom line — whether you’re a beginner with making your own homemade gnocchi, or if you’re a potato gnocchi pro and are just looking for a quicker method, I highly recommend giving the ricotta version a try. I think you’re going to love them!
When it comes to choosing what sort of gnocchi to make, ricotta is reliable and forgiving. For potato gnocchi, you must first boil and rice potatoes. But ricotta gnocchi—called ndunderi in Amalfi where they originated—can be mixed and shaped immediately. And while potato gnocchi have a tendency to become gummy or leaden when weighed down with flour or over-handled, ricotta gnocchi are more foolproof. Mix together the dough, roll into strands, cut strands into nubs, and boil.
Gnocchi is a broad category of small, chubby, soft pastas with many variations within Italy and also all over the world, from Brazil to Somalia. Gnocchi can be made from semolina flour, cornmeal, breadcrumbs, or polenta, among other ingredients. (In France, gnocchis à la parisienne is made from choux pastry, the same dough used to make éclairs and cream puffs!)
These aren’t as creamy and light as ricotta gnudi, named “naked” because they resemble the inside of a ravioli filling and are just barely bound together. And that gives these ricotta gnocchi a distinct advantage! They’re not so delicate that they fall apart when tossed with sauce. Pair them with a buttery sauce of peas and herbs if you’re grasping for springtime feelings, or go with marinara, pesto, or sage/rosemary/thyme and brown butter. You can even toss the gnocchi with a bit of olive oil and grated mozzarella, transfer to an oven-safe dish or skillet, and bake until the cheese is melted and bubbling.
A couple weeks back, Alex Beggs made a very convincing case for getting into pasta-making at home. The thing is, Alex Beggs did a lot of research, consulted experts, made several rounds of dough, and is generally fabulous. And she also has a pasta roller.
You can also freeze your uncooked gnocchi on a lined baking sheet, then transfer them to a container or plastic bag when they’re frozen solid. Tuck it in the back of the freezer for a night when you need dinner in 15 minutes flat. Because homemade pasta never tastes better than when you were expecting to be eating a bowl of popcorn instead.
Ricotta Gnocchi Recipe | 1-Minute Video
To make this ricotta gnocchi recipe, you will need the following ingredients:
- Whole milk ricotta cheese: Try to buy the best-quality brand available. We will then drain the ricotta quickly on paper towels to remove some of its excess moisture.
- Flour: I love making this gnocchi recipe with “00” flour, which makes them extra light. But normal all-purpose flour will also work great as well.
- Egg yolks: Three of them!
- Parmesan cheese: Freshly-grated for maximum flavor.
- Salt and pepper: Of course. 🙂
This recipe doesn’t require any special equipment! You will just need a:
- Mixing bowl: To mix up the dough.
- Knife or bench scraper: To cut the gnocchi.
- Stockpot: Or some sort of large pot to boil water and cook the gnocchi.
I also highly recommend using a kitchen scale to accurately measure the ingredients by weight instead of volume. But that said, if you don’t have a kitchen scale, measuring cups will work well too.
Easy Potato Gnocchi Recipe
FAQ
Is ricotta gnocchi better than potato gnocchi?
What is gnocchi made of ricotta cheese called?
Why are my ricotta gnocchi mushy?
Are ricotta gnocchi easy to make?
Light and delicate ricotta gnocchi are a lovely alternative to classic potato gnocchi and so easy to make. These fluffy Italian dumplings use just four ingredients—flour, cheese, egg, and salt. Serve this ricotta gnocchi recipe with a simple tomato sauce for a special night in.
How do you make ricotta & potato gnocchi?
Ricotta & potato gnocchi sometimes are really too soft to imprint with ridges. If that is your case, simply roll the dough into ropes and then cut the ropes into ¾-inch (2 cm) pieces and boil. Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt.
Are gnocchi made from potatoes?
Although the most popular gnocchi are made from potatoes, there are many variations, and some do not include potatoes. You may have already seen my first gnocchi recipe, which is my go-to gnocchi recipe: they are made with only flour and boiling water. They are much more dense and heavy than gnocchi di patate, or potato gnocchi.
Are potato gnocchi difficult to make?
Potato gnocchi, when made from real potatoes and an authentic Italian recipe, are incredibly delicious and not too difficult to make. It’s definitely a beloved favorite of all Italian dishes! Who doesn’t love gnocchi? As an Amazon Associate I earn from qualifying purchases.