Ricotta Gnocchi: How to Make the Softest, Pillowy Pasta at Home

Understanding Ricotta Gnocchi

What Is Ricotta Gnocchi?

Ricotta gnocchi is a lighter, softer version of traditional gnocchi made with ricotta cheese instead of potatoes. While traditional gnocchi tends to be dense, ricotta gnocchi is tender, airy, and silky in texture. Its simplicity makes it a fantastic beginner pasta recipe.

Unlike potato gnocchi, which can easily become gummy if overworked, ricotta gnocchi relies on a balance of cheese, flour, and eggs. The ricotta provides both structure and flavor, while flour helps bind everything together.

This type of gnocchi also cooks faster and absorbs sauces better than its heavier cousin.

Table of Contents

Ricotta Gnocchi vs. Potato Gnocchi

Feature	Ricotta Gnocchi	Potato Gnocchi
Texture	Light and pillowy	Dense and chewy
Cooking Time	2-3 minutes	3-5 minutes
Ingredients	Ricotta, flour, egg	Potatoes, flour, egg
Easier to make?	Yes	No
Pairs well with…	Tomato, pesto, butter	Heavier sauces like ragu

If you’re just starting out with handmade pasta, ricotta gnocchi is the perfect place to begin.

Don’t miss our Creamy Recipes Guide to pair with your homemade gnocchi.

Essential Ingredients and Tools

Key Ingredients for Perfect Ricotta Gnocchi

To ensure you get the best results, it’s essential to choose high-quality ingredients. Here’s what you’ll need:

• Ricotta Cheese (whole milk) – Go for firm, dry ricotta. If it’s too wet, drain it in a cheesecloth for an hour.
• All-Purpose Flour – Just enough to hold the dough together without making it tough.
• Egg – One large egg binds everything while adding richness.
• Grated Parmesan cheese – optional, but it enhances the flavor and adds a rich, savory note.
• Salt and Pepper – A pinch for seasoning.
• Nutmeg (optional) – For a warm undertone.

Looking for inspiration? Try our Butternut Squash Soup as a cozy side dish to your gnocchi dinner.

Must-Have Tools for Gnocchi Success

While fancy equipment isn’t necessary, a few tools will make the process easier:

• Mixing Bowls – To combine ingredients.
• Cheesecloth or Fine Mesh Strainer – For draining ricotta.
• Bench Scraper – Helps shape and cut the dough.
• Fork – To create traditional gnocchi ridges (optional).
• Large Pot – For boiling the gnocchi.
• Slotted Spoon – To remove gnocchi from water without damage.

Optional Add-ins and Flavors

You can personalize your ricotta gnocchi by adding herbs or seasonings directly into the dough:

• Chopped spinach or kale
• Lemon zest
• Chopped basil or parsley
• Truffle oil for a gourmet finish

Discover great ideas like our Peach Cake Recipe to round off your Italian-inspired meal.

How to Make Ricotta Gnocchi from Scratch

Step-by-Step Ricotta Gnocchi Dough Preparation

Creating perfect ricotta gnocchi starts with a well-balanced dough. Here’s how to make it:

1. Drain the Ricotta
   Place the ricotta in a cheesecloth or paper towel-lined colander. Let it sit for 30 minutes to 1 hour. Removing excess moisture is crucial for a light dough.
2. Mix the Ingredients
   In a large mixing bowl, combine:
   • 1 cup drained ricotta
   • ½ cup all-purpose flour (plus more for dusting)
   • 1 egg
   • ¼ cup grated Parmesan
   • Pinch of salt and nutmeg
   Mix gently with a fork or your hands. You want a soft dough—not sticky, not dense.
3. Form a Dough Ball
   Place the dough on a lightly floured surface and knead softly for about 30 seconds, just until it comes together. Avoid over-kneading.
4. Let It Rest
   Allow the dough to rest for 5–10 minutes as you get ready to shape it.

💡 Don’t miss our guide on How Do You Keep Brownies Soft and Chewy — same science applies when avoiding overmixing!

Common Mistakes and How to Avoid Them

Mistake	Solution
Using wet ricotta	Drain it thoroughly using cheesecloth
Over-kneading the dough	Mix until just combined
Adding too much flour	Use a light hand and dust only as needed
Letting dough sit too long	Shape and boil soon after mixing
Boiling too aggressively	Keep water at a gentle boil to prevent gnocchi from breaking

Small adjustments make a huge difference in achieving light, pillowy gnocchi.

Shaping and Cooking the Gnocchi

How to Shape Gnocchi Like an Italian Nonna

Once your dough is ready, shaping is fun and fast. Here’s what to do:

1. Divide the Dough
   Cut the dough into 4 equal pieces.
2. Roll into Ropes
   On a floured surface, roll each piece into a long rope about ½ inch thick.
3. Cut into Bites
   Use a bench scraper or knife to cut ¾-inch pieces.
4. Optional: Add Ridges
   Gently roll each piece over the back of a fork or a gnocchi board to create ridges that help the sauce stick, though this step is optional.
5. Dust and Set Aside
   Sprinkle the gnocchi lightly with flour and arrange them on a parchment-lined baking sheet.

👀 Looking for dessert after your gnocchi dinner? Try our Caramel Apple Cheesecake Bars for a week of flavorful homemade meals.

Saucing, Storing, and Serving Ricotta Gnocchi

Best Sauces for Ricotta Gnocchi

The charm of ricotta gnocchi is in their versatility. Soft and airy, they complement both light, fresh sauces and rich, hearty ones.

Here are a few delicious options:

Sauce Type	Description	Best For
Tomato Basil	Classic and fresh, balances the richness of the ricotta	Everyday comfort food
Brown Butter Sage	Nutty and aromatic, perfect for a fall vibe	Gourmet dinners
Pesto Genovese	Basil, garlic, and pine nuts offer bold Mediterranean flavor	Summer meals
Creamy Mushroom	Rich, earthy, and luxurious	Date nights
Truffle Cream	Ultra indulgent with a deep umami flavor	Special occasions

Tip: Toss gnocchi gently in the sauce rather than pouring sauce over them to preserve their shape.

👨‍🍳 Don’t miss our buttery-sweet Maple Pecan Cookies for dessert inspiration!

How to Store and Reheat Ricotta Gnocchi

Whether you’re meal prepping or saving leftovers, here’s how to keep your gnocchi fresh:

• To Store Uncooked Gnocchi:
  Arrange the shaped gnocchi in a single layer on a floured baking sheet and freeze for 1 hour. Once firm, transfer them to a zip-top bag and store in the freezer for up to 1 month.
• To Store Cooked Gnocchi:
  Toss lightly in oil, store in an airtight container in the fridge for up to 2 days.
• Reheating:
  Either sauté in butter for a crispy texture or microwave gently with a splash of water and cover.

Pro Tip: Avoid boiling pre-cooked gnocchi again—it’ll make them soggy.

Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	280 kcal
Protein	12g
Carbs	28g
Fat	13g
Fiber	1g
Sodium	340mg

This data is based on a basic ricotta gnocchi recipe without sauce.

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FAQs About Ricotta Gnocchi

👀 Explore creamy side dishes like our Light Fluffy Yogurt Cloud Cake as a refreshing end to your Italian meal.

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