If you’ve ever dreamed of making pillowy, tender gnocchi without the fuss, then this Easy Homemade Ricotta Gnocchi Recipe is about to become your new best friend. Imagine delicate little clouds of ricotta-infused dough, perfectly complemented by a rich homemade tomato sauce, melting on your tongue in every bite. This recipe strikes the perfect balance between comfort and elegance, using simple ingredients to create a dish that feels both special and approachable. Trust me, once you master this, you’ll be reaching for ricotta whenever you want to impress without the stress.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each chosen to ensure that every gnocchi is fluffy, flavorful, and comforting. From the creamy richness of ricotta to the sharp, savory bite of Parmesan, every component plays its part in creating the ideal texture and taste.
- Ricotta (250g / 8oz, full fat): Provides the cloud-like softness that defines these gnocchi, so don’t skimp on the quality.
- Freshly grated Parmesan cheese (3/4 cup / 75g): Adds a deep, nutty flavor that elevates the dough and the sauce.
- Egg (1 large) and Egg yolk (1): Bind the dough together without weighing it down, keeping the gnocchi light.
- Cooking salt and black pepper: Essential for seasoning both the dough and the sauce, bringing all the flavors to life.
- All-purpose flour (3/4 to 1 cup): Just enough to hold the dough, giving structure while preserving tenderness.
- Unsalted butter (4 tbsp / 60g): Creates a luscious base for sautéing and enriching the sauce.
- Olive oil (2 tbsp): Used to gently cook garlic and onion, infusing the sauce with aromatic depth.
- Garlic cloves (3, minced) and onion (1/2, finely diced): The flavor foundation of the sauce, warming every bite.
- Canned crushed tomatoes (28 oz / 800g): A hearty, vibrant base for the sauce, delivering sweet acidity and rich color.
- Mixed dried Italian herbs (1 tbsp): Classic herbs like basil, oregano, parsley, and thyme bring traditional Italian flair.
- Freshly grated Parmesan and parsley (optional): For sprinkling over the finished dish to add freshness and an extra punch of umami.
How to Make Easy Homemade Ricotta Gnocchi Recipe
Step 1: Prepare the Ricotta Mixture
Start by draining any excess liquid from your ricotta to avoid soggy dough—a tip that makes all the difference. Combine the ricotta with freshly grated Parmesan, the whole egg, and egg yolk in a bowl. Season gently with a pinch of salt and freshly ground black pepper. Mix until everything comes together smoothly; the goal is a creamy but firm base to build your gnocchi dough.
Step 2: Incorporate the Flour
Gradually add the flour to your ricotta mixture, starting with three-quarters of a cup and gently folding it in. Be careful not to overwork the dough; you want it just firm enough to hold shape but tender enough to stay light. If it feels too sticky, slowly add a little more flour, but keep it minimal to maintain that delightful pillowy texture.
Step 3: Shape the Gnocchi
Lightly dust your work surface with flour. Divide the dough into three portions and roll each into a long, thin rope about one-inch thick. Using a knife or bench scraper, cut the ropes into bite-sized pieces. For the classic gnocchi shape, you can gently press each piece with a fork to create ridges—this helps sauce cling better.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches, being careful not to overcrowd the pot. They’ll sink initially, then float to the surface when cooked, usually in 2 to 3 minutes. Use a slotted spoon to remove them as they rise and transfer immediately to your sauce.
Step 5: Make the Sauce and Combine
In a large skillet, heat olive oil over medium, then add minced garlic and diced onion. Sauté until fragrant and translucent. Pour in the crushed tomatoes, sprinkle in mixed dried Italian herbs, salt, and pepper, then let simmer for around 10 minutes to deepen the flavor. Meanwhile, melt the butter in a smaller pan until it’s just golden. Toss the cooked gnocchi in the tomato sauce, then drizzle with the browned butter for a dreamy, rich finish. Garnish with freshly grated Parmesan and chopped parsley if desired.
How to Serve Easy Homemade Ricotta Gnocchi Recipe
Garnishes
Freshly grated Parmesan and a sprinkle of finely chopped parsley add color and a burst of fresh aromatic flavor that complements the richness of the gnocchi beautifully. A twist of cracked black pepper on top enhances the dish with gentle heat and complexity.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or lightly roasted seasonal vegetables. A crusty loaf of bread also makes a perfect companion to soak up the luscious tomato sauce.
Creative Ways to Present
For a charming dinner party presentation, serve the gnocchi in individual shallow bowls and garnish with edible flowers or microgreens for a pop of elegance. Alternatively, arrange the gnocchi on a long platter sprinkled with torn fresh basil leaves and toss them gently with a drizzle of high-quality extra-virgin olive oil to keep things rustic and inviting.
Make Ahead and Storage
Storing Leftovers
You can store cooked ricotta gnocchi in an airtight container in the fridge for up to two days. To prevent them from sticking together, toss gently with a little olive oil before refrigerating. When ready to eat, reheat with a bit of sauce or butter to restore their soft texture and flavor.
Freezing
These gnocchi freeze beautifully! Arrange uncooked gnocchi spaced out on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. When you want to enjoy them, cook them straight from frozen without thawing, just add an extra minute or two to the boiling time.
Reheating
The best way to reheat ricotta gnocchi is by gently sautéing them in a little butter or tossing them in warm sauce on the stove. Avoid microwaving, as it can make them tough or rubbery. Reheating slowly ensures they maintain their signature tenderness and flavor.
FAQs
Can I use part-skim ricotta for this gnocchi recipe?
While full-fat ricotta is preferred for its creamy texture and moisture content, you can use part-skim, but the gnocchi might be slightly less tender. If using part-skim, consider adding a tiny bit more butter or an extra egg yolk for richness.
What is the best type of flour for ricotta gnocchi?
All-purpose flour works perfectly for this recipe and keeps the gnocchi tender. Avoid using too much flour, as it can make the gnocchi dense. Some cooks use a soft wheat flour or “00” flour for even silkier results.
Can I make the sauce ahead of time?
Absolutely! The tomato sauce can be made a day ahead and refrigerated. Like many tomato-based sauces, it tastes even better the next day after the flavors have melded. Just reheat gently before tossing the gnocchi in.
Is it possible to make this recipe vegan?
This particular recipe relies heavily on dairy and egg for texture and flavor, so it’s not naturally vegan. However, there are vegan ricotta alternatives and egg substitutes that could be experimented with, though the texture might differ from the classic.
How do I prevent the gnocchi from falling apart in the water?
Draining the ricotta well and not overloading the dough with flour helps prevent them from falling apart. Also, ensure the water is at a gentle boil, not a rolling boil, and remove them as soon as they float to keep them intact.
Final Thoughts
Making gnocchi at home might sound intimidating, but this Easy Homemade Ricotta Gnocchi Recipe brings that dream within reach. With just a few simple ingredients and straightforward steps, you can whip up a dish that bursts with comforting, sophisticated flavors. Whether it’s a weeknight dinner or a special occasion, I promise this recipe will become a beloved staple in your kitchen. Give it a try, and let those tender, cheesy gnocchi win your heart just like they did mine!
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Easy Homemade Ricotta Gnocchi Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This homemade ricotta gnocchi recipe is a simple, delicious dish featuring soft ricotta dumplings served with a rich, savory homemade tomato sauce infused with garlic, onions, and Italian herbs. Perfect for a comforting Italian meal prepared on the stovetop in just 30 minutes.
Ingredients
Gnocchi
- 250g / 8oz full-fat ricotta
- 3/4 cup (75g) freshly grated parmesan cheese
- 1 large egg (55 – 60g / 2oz)
- 1 egg yolk
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 to 1 cup plain / all-purpose flour, plus more for dusting
Tomato Sauce
- 4 tbsp / 60g unsalted butter
- 1/4 tsp cooking / kosher salt (omit if using salted butter)
- Black pepper, to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 onion, finely diced
- 28 oz / 800g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano, and thyme)
- 1 tsp salt
- Black pepper, to taste
- Freshly grated parmesan, for serving
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Gnocchi Dough: In a large bowl, mix the full-fat ricotta, freshly grated parmesan, large egg, egg yolk, 1/4 tsp salt, and a pinch of black pepper until well combined. Gradually add 3/4 cup flour to the ricotta mixture and gently fold it in. Add more flour as needed, up to 1 cup, to form a soft, slightly sticky dough that holds shape but is not tough. Avoid over-working the dough to keep gnocchi light and tender.
- Shape the Gnocchi: Lightly flour your work surface. Divide the dough into smaller portions and roll each into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces. Optionally, gently press each piece with a fork to create ridges that help sauce cling better. Place the formed gnocchi on a floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a gentle boil on the stovetop. Carefully drop the gnocchi in batches into the boiling water. Cook until the gnocchi float to the surface, usually about 2 to 3 minutes, then cook for an additional 30 seconds before removing with a slotted spoon. Set aside and keep warm.
- Prepare the Tomato Sauce: In a large skillet or saucepan, heat olive oil and unsalted butter over medium heat. Add the minced garlic and finely diced onion, sautéing until fragrant and translucent, about 3-4 minutes. Season with 1/4 tsp salt (omit if using salted butter) and black pepper. Pour in the crushed tomatoes and add mixed dried Italian herbs, 1 tsp salt, and freshly ground black pepper to taste. Simmer the sauce gently on low heat for 10 minutes to meld the flavors.
- Combine and Serve: Add the cooked gnocchi to the tomato sauce and gently stir to coat the dumplings evenly. Let them warm through for a minute in the sauce. Serve immediately topped with freshly grated parmesan and a sprinkle of finely chopped fresh parsley if desired.
Notes
- Use full-fat ricotta for the best texture and flavor in the gnocchi.
- You can save the leftover egg whites for another recipe, such as meringue or omelets.
- Be careful not to add too much flour; too much will make the gnocchi dense instead of light and fluffy.
- If the sauce becomes too thick, you can add a splash of pasta water to loosen it.
- Gnocchi can be frozen before cooking by placing them on a floured tray in a single layer and then transferring to a freezer bag once frozen.
