20 Minute Ricotta Gnocchi
Homemade ricotta gnocchi can be ready in 20 minutes with only a few ingredients! These pillowy Italian dumplings are so much easier to make than their potato cousins and just as delicious.
Are you intimidated by the idea of making homemade gnocchi?
The little potato dumplings can be notoriously fussy and hard to make.
But 20 minute ricotta gnocchi is anything but hard to make!
It’s so easy and results in perfect cheesy little pasta dumplings that are just as good or better than the traditional potato variety.
What does ricotta gnocchi taste like?
Ricotta gnocchi are a lighter, airier version than the potato version they are based on.
They are super tasty with a light sharpness from the Parmesan cheese balanced out by the creamy mildness of the ricotta.
Ingredients
To make this you’ll need:
- Ricotta cheese– A 16 ounce tub of it. Drain the cheese of its extra moisture.
- Eggs
- Flour– All purpose. If you use another variety you may have to adjust the amount.
- Parmesan cheese– Shredded
- Salt
How to Make
Making ricotta gnocchi is much easier than making potato gnocchi and a meal even a beginner can make.
To do it, start by draining the ricotta by scooping it out onto a paper towel lined plate and blotting it gently with another paper towel.
Then, mix the drained ricotta with the eggs, flour, Parmesan cheese, and salt in a large bowl until it forms a dough.
Turn the dough out onto a lightly floured surface and divide the dough into small pieces.
Roll the small dough pieces into logs that are 3/4-1″ in diameter.
Then, just slice the logs into 1/2″ slices and put them on a floured baking sheet.
Boil them in a large pot of boiling water for 5 minutes or until they float before serving.
Top with your favorite sauces or toppings, serve, and enjoy!
What to Serve with Ricotta Gnocchi
You can serve ricotta gnocchi the same way you would serve potato gnocchi, topping it with your favorite sauces like:
You could also use this ricotta gnocchi in:
Storing Leftovers
Store leftover gnocchi in the refrigerated for up to 3 days in an airtight container.
Reheat them in the microwave until warmed through.
How to Freeze Ricotta Gnocchi
To freeze ricotta gnocchi, assemble it as directed above and lay it out on a lightly floured sheet pan.
Freeze the floured tray of gnocchi for about 2 hours, and then transfer them to a ziplocking freezer bag.
They will keep for about 2 months in the freezer.
To serve them, just boil them as directed until they float, keeping in mind you may have to boil them for an extra minute or two.
Tips and Tricks
- Use whole milk ricotta for the best texture and go for a high quality ricotta since this is the star ingredient.
- Do not skip draining the ricotta! The texture of the gnocchi will be sort of sad and soggy with the extra moisture.
- For crispier gnocchi, toast them by pan frying them in olive oil immediately after boiling them.
Other Gnocchi Recipes
Ricotta gnocchi is as stunningly delicious as it is simple and easy to make!
Try this recipe and enjoy!
Looking for other gnocchi recipes and variations?
Try these:
- Creamy Chicken & Gnocchi Soup With Pesto
- Chicken & Gnocchi Dumpling Skillet
- Chicken & Tomato Pesto Gnocchi
If you’ve tried making these RICOTTA GNOCCHI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
20 Minute Ricotta Gnocchi
Ingredients
- 1 16 oz tub ricotta cheese
- 2 large eggs
- 1 1/2 cups flour
- 1/2 cup shredded parmesan cheese
- 1/2 tsp salt
Instructions
- Line a plate with paper towel, dump ricotta onto the paper towel then blot with additional paper towel to remove excess moisture1 16 oz tub ricotta cheese
- Add the blotted ricotta, eggs, flour, parmesan cheese and salt to a large bowl an dmix until a dough is formed2 large eggs, 1 1/2 cups flour, 1/2 cup shredded parmesan cheese, 1/2 tsp salt
- Transfer the dough to a lightly floured surface, then divide the dough into small pieces and roll into logs that are about ¾ - 1” diameter
- Slice the logs into ½” slices and place onto a floured baking sheet
- Cook in a large pot of boiling water for 5 minutes before serving
Notes
- Use whole milk ricotta for the best texture and go for a high quality ricotta since this is the star ingredient.
- Do not skip draining the ricotta! The texture of the gnocchi will be sort of sad and soggy with the extra moisture.
- For crispier gnocchi, toast them by pan frying them in olive oil immediately after boiling them.
Nutrition
