Ah, Gnocchi di Ricotta — the pillowy-soft, melt-in-your-mouth cousin to traditional potato gnocchi. These Italian dumplings are rich, delicate, and much easier and quicker to make than you’d think. Made with ricotta cheese instead of potatoes, they’re light yet satisfying — perfect with sage butter, tomato sauce, or even a creamy mushroom ragù.
🇮🇹✨ Gnocchi di Ricotta (Ricotta Gnocchi)
🧀 Soft. Light. Elegant. Ready in under 1 hour.
🛒 Ingredients (serves 4)
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1 cup (250g) whole-milk ricotta, well-drained
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1 large egg
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½ cup (50g) grated Parmesan cheese
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¾ cup (90g) all-purpose flour, plus more for dusting
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½ tsp salt
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Optional: pinch of nutmeg or black pepper
🔪 Tip: Make sure your ricotta is well-drained to avoid sticky dough. If it’s watery, let it sit in a fine sieve over a bowl for 30–60 minutes.
👨🍳 Instructions
1. Mix the Dough
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In a large bowl, mix ricotta, egg, Parmesan, salt, and optional nutmeg/pepper.
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Stir in flour a little at a time until a soft, slightly sticky dough forms. You want it soft, not dense — don’t overwork it!
2. Shape the Gnocchi
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Dust a clean surface with flour.
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Divide dough into 4 portions. Roll each into a long rope, about ½ inch thick.
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Cut into 1-inch pieces. Lightly roll with a fork for ridges (optional).
3. Cook the Gnocchi
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Bring a large pot of salted water to a gentle boil.
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Add gnocchi in batches; don’t overcrowd.
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Boil until they float to the surface (about 1–2 minutes), then let them cook 30 seconds more.
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Remove with a slotted spoon and transfer to a plate.
🍽️ Serve With:
🧈 Brown Butter & Sage Sauce (classic pairing):
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Melt 4 tbsp butter in a pan until foamy and golden.
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Add a handful of fresh sage leaves, cook until crispy.
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Toss cooked gnocchi in the sauce, finish with more Parmesan.
🍅 Simple Tomato Sauce:
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Heat olive oil, garlic, and crushed tomatoes with salt and basil. Simmer.
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Toss gnocchi and top with mozzarella or Parmesan.
🍄 Creamy Mushroom Sauce:
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Sauté mushrooms, garlic, and shallots in butter and olive oil.
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Add a splash of white wine, cook down, stir in cream and Parmesan.
🧊 Storage:
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Uncooked gnocchi can be frozen on a baking sheet, then transferred to a bag. Cook straight from frozen.
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Cooked gnocchi are best eaten fresh but can be reheated in sauce.