Creamy Homemade Ricotta Gnocchi Recipe for Tender Pillows

This Homemade Ricotta Gnocchi recipe is straightforward and wonderfully tasty. With only five simple ingredients you can make light, pillowy gnocchi at home. Enjoy!

We Love Homemade Cheese Gnocchi!

Homemade gnocchi is a favorite in our kitchen. This version uses ricotta cheese instead of potatoes, producing tender, delicate dumplings that come together quickly.

What is Gnocchi?

Gnocchi are Italian dumplings typically made from a mixture of flour, egg, cheese, and sometimes potatoes. They have a soft, chewy texture and pair beautifully with butter, herbs, or any sauce you love.

Is gnocchi pasta? No — gnocchi are dumplings rather than traditional pasta, though they are served in similar ways.

Ricotta Gnocchi Ingredients

You only need five ingredients to make this ricotta gnocchi:

• Ricotta cheese (store-bought or homemade)
• Egg yolks
• Grated Parmigiano-Reggiano (or Grana Padano / pecorino)
• All-purpose flour
• Salt

How to Make Ricotta Gnocchi

This ricotta gnocchi is easier than it looks. Follow these steps for tender, delicious results.

Boil Water

Bring a large pot of water to a rolling boil and salt it generously so it tastes like the sea.

Prep the Ricotta and Make the Dough

Drain and dry the ricotta: remove excess liquid, then press the ricotta between layers of paper towel until fairly dry. The drier the ricotta, the better the texture.

In a large bowl, mix the ricotta, egg yolks, grated Parmigiano, and salt until just combined. Add 3/4 cup of flour and stir gently with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix — overworking the dough will make the gnocchi tough. If the dough feels too wet, add a tablespoon or two more flour.

No Parmigiano? Substitute Grana Padano or pecorino if needed.

Roll and Cut the Gnocchi

Flour your work surface well and turn out the dough. Divide it into quarters with a knife or bench scraper. Gently roll each piece into a thick log about 3/4 inch (2 cm) in diameter, adding flour as needed so it doesn’t stick. Cut the logs into 3/4–1 inch pieces. Lightly dust the cut gnocchi with flour and toss to keep them from sticking together.

Cook the Gnocchi

Carefully drop the gnocchi into the boiling water, shaking off excess flour first. They are done when they float to the surface, about 1–1.5 minutes. Remove with a slotted spoon and transfer directly to your sauce, or plunge into cold water if you plan to store them for later.

Serve and Enjoy

Toss cooked gnocchi with your favorite sauce and serve immediately. They are wonderful with simple browned butter and sage, a garlic butter, pesto, tomato sauce, or a creamy sauce topped with fresh grated cheese.

Making Your Own Ricotta?

Homemade ricotta is an easy way to begin cheesemaking at home and works beautifully in gnocchi. If using homemade ricotta, whisk out any lumps so the cheese is smooth before adding the flour.

Can You Double This Recipe?

Yes — the recipe scales easily. If you double the batch, you may need to add an extra tablespoon or two of flour to reach the right dough consistency.

Serving Suggestions

Keep the gnocchi simple by sautéing in butter with sage and finishing with grated parmesan, or pair them with your favorite sauce. Some great options:

• Browned butter and sage with shaved parmesan
• Mushroom sauce
• Garlic butter sauce
• Marinara or tomato sauce with shaved parmesan
• Pesto
• Bolognese with shaved parmesan
• Creamy alfredo with lemon zest
• Vodka sauce topped with parmesan

How to Store Ricotta Gnocchi

Refrigerate: Drain boiled gnocchi, toss lightly with olive oil, and store in an airtight container for up to 3 days.

Can You Freeze Ricotta Gnocchi?

Yes. Arrange uncooked gnocchi on a floured baking sheet in a single layer so they don’t touch, freeze until solid, then transfer to a freezer bag. Cook from frozen in boiling salted water — they may need an extra minute to float and cook through.