How to make light, pillowy ricotta gnocchi from scratch in about 30 minutes. Jump to the Ricotta Gnocchi Recipe or read on to see our tips for making it.
I am so excited to share this ricotta gnocchi recipe with you! We’ve talked about it for months and made it more times than we can remember. This is a major go-to recipe for us.
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How to Make Homemade Gnocchi with Ricotta Cheese
It’s easy. We promise. The dough literally takes less than 15 minutes to make.
In a large bowl, we combine lemon zest, parmesan cheese, an egg and ricotta cheese with flour. After 20 to 30 strokes of a spoon, the dough is done!
Then all you need to do it turn it out onto a work bench, divide the dough into four, and roll into long ropes. Cut the ropes into bite-size pieces and throw them onto a sheet with flour. (The flour prevents them from sticking).
From here, you can make gnocchi straight away or freeze for later. Since it’s the two of us, we usually make half the batch and freeze the rest for another day.
To cook gnocchi, bring a pot of salted water to a boil then cook (just like pasta) for 2 to 3 minutes. You know they are done when the gnocchi float to the top.
There are lots of ways to serve ricotta gnocchi. It’s excellent plain tossed with a little olive oil, parmesan cheese, and herbs. Our favorite way to serve it is to add a buttery crust and toss with a light marinara sauce.
Make Ahead: How to Freeze Gnocchi
The beauty of this recipe is that it really only takes 15 minutes to make the dough. After that, you can cook it — which takes 2 to 3 minutes — or save it for another day.
To freeze, throw onto a baking sheet with a little flour. (The flour helps to prevent the gnocchi from sticking to each other). Slide the baking sheet into your freezer and wait until they are hard – about 1 hour. Then throw into freezer bags or an air-tight container. When you’re ready to cook, throw them into boiling water and cook until they begin to float.
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Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Ricotta Gnocchi Recipe from Scratch
Making restaurant-quality ricotta gnocchi is easy to do at home. You can make the dough in under twenty minutes then cook or freeze for later. Directions for making the dough, cooking gnocchi, and freezing are all shown below. There are lots of ways to serve ricotta gnocchi. It’s excellent plain tossed with a little olive oil, parmesan cheese, and herbs. Our favorite way to serve it is to add a buttery crust and toss with a light marinara sauce. We have shared how to do this below.
You Will Need
3/4 cup (95 grams) all-purpose flour, plus more for baking sheet and work bench
1 ounce Parmigiano-Reggiano cheese, finely grated, plus more for serving (about 1/3 cup)
2 teaspoons lemon zest
1 cup (250 grams) whole milk ricotta cheese
1 large egg
2 tablespoons butter, optional
2 cups warmed marinara sauce, optional, see our homemade marinara sauce recipe
- Make Gnocchi
1Line a baking sheet with parchment paper or aluminum foil. Scatter a few tablespoons of flour on top.
2Mix 3/4 cup of flour, parmesan cheese, and lemon zest in a large bowl until well blended. Make a well in the center of the flour mixture then add the ricotta cheese and egg. Using a wooden spoon, stir until the dough comes together. The dough should come together within 20 to 30 strokes of your spoon. To keep the gnocchi light when cooked, be careful not to overwork the dough.
3Transfer dough to a well-floured work bench and pat it together. Shape into a rectangle then cut into 4 even pieces. If the dough is tacky, add a little more flour.
4Gently roll each piece into a 12-inch long rope about 3/4-inch thick, adding more flour as necessary to prevent sticking.
5Cut the ropes into 3/4-inch pieces then transfer to the prepared baking sheet with flour. Shimmy the baking sheet so that the flour lightly coats each piece. Cook gnocchi or freeze for later (see notes).
- Cook Gnocchi
1Bring a pot of salted water to a boil. Add gnocchi and cook 2 to 3 minutes or until the gnocchi begin to float. As they finish cooking, use a slotted spoon to remove from water.
2If serving with butter and marinara sauce, while the gnocchi cook, melt butter in a wide skillet over medium heat. When the butter is bubbling add the cooked gnocchi. Cook, shaking the pan occasionally, until gnocchi has browned on all sides, about 3 minutes. Toss with warmed marinara sauce and serve topped with parmesan cheese.
Adam and Joanne's Tips
- To Freeze Gnocchi: Place baking sheet with gnocchi into freezer and freeze for about 1 hour or until the individual pieces aren’t sticking to each other or the pan. Transfer the semi-frozen gnocchi to airtight bags. Keep in the freezer for up to 3 months. When you are ready to cook, remove from freezer and cook from frozen using directions above.
- This recipe has been adapted and inspired by Michael Symon.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Terrific recipe and very easy – loved the hint of lemon
These were great! Just as good as my potato gnocchi, but much much faster.
These were absolutely delicious and easy to make. My family loved them, thanks for this great recipe!
yummy, I really love it, I always tell to my mum to make this for me. Aunty, I like all your recipes
Yes l did thank you l have made them quite a bit I have visitors tonight and guess what making ricotta gnocchi thank you so much. ?
Could this be made with almond flour to lower the carb content?
Hi Patti, that’s a great question and it might need some testing on your end. I would imagine that the recipe would work out nicely, though.
This is so easy and delicious, there is no need to buy gnocchi. And it tastes so much better! This is the only gnocchi recipe I use and I make it often.
I am so excited to try this Ricotta Gnocchi recipe. Gnocchi has always been my all time favorite pasta but the potato version always feels so rich.
Any chance you have the nutritional facts for this recipe?
It’s paleo and gluten free