Gnocchi are little pillows of joy that always manage to win over even the fussiest eaters—and they’re a HUGE favourite in our house (especially with our hungry boys!). If you’ve ever craved that soft, chewy texture but felt nervous about making gnocchi from scratch, this ricotta gnocchi recipe is for you. It’s quick, fuss-free, and made with just a handful of ingredients. Best of all, once you try these, you’ll never reach for the store-bought kind again.
My Nonna Igea (who turns 87 this year) makes the best homemade potato gnocchi you’ll ever taste (you can find her recipe here), and in our home, my wife Suzanne proudly holds the title of “Gnocchi Queen.” But in this recipe, I’m showing you how to make gnocchi using ricotta cheese, instead of potatoes in just 10 minutes. Forget fancy equipment or any long, complicated steps, this is the quick, no-fuss way to perfect gnocchi.
Gnocchi are incredibly versatile when it comes to sauce pairings. A classic tomato and basil sauce is always a crowd-pleaser—and it’s definitely Nonna’s go-to (click here for my recipe). But this time, I’ve gone with something lighter and more refreshing: a butter, lemon, and mint sauce.
You can easily swap the butter for extra virgin olive oil, or switch the mint for basil or parsley. But trust me, the mint adds the most beautiful fresh flavour. And the butter? It just makes everything better.
If you’ve never made gnocchi, please promise me you’ll give it a try at least once with this low effort ricotta cheese gnocchi recipe. These melt-in-your-mouth morsels are worth every second (if you even want to call it effort!).
Watch How to Make Ricotta Gnocchi in 10 Minutes at Home
These homemade ricotta gnocchi recipe are so easy, everyone can make them
Vincenzo’s Plate Tips to Make
Ricotta Gnocchi Recipe
No Creamy Impostors
Please don’t use the creamy ricotta cheese you find in a tub. That’s not the real deal, so make sure to source a fresh variety or at least something a little drier. If it’s too creamy, it might not actually be 100% ricotta cheese, and your gnocchi won’t have the right texture.
Flour Power
Yes, you can use all-purpose flour if you can’t find 00 flour. But if you can get your hands on 00, grab it! It’s made for pasta and gives gnocchi the perfect light, fluffy feel.
Hold the Salt
Between the pecorino and ricotta, you’ve already got plenty of saltiness. Only add salt to the water when boiling your gnocchi. If you’re a real salt lover, add a pinch to the sauce but honestly, it doesn’t need it.
The Right Surface
Marble and timber are both great options for rolling out your gnocchi dough. The key is to remember to dust your surface with flour before kneading your ricotta dough logs so it doesn’t stick.
Flour Is Your Best Friend
Don’t be afraid to add more flour, just be gradual. Start with a small amount, then add more as you go. The temperature in your kitchen, the size of your egg, and even the type of flour you use can make the dough stickier, so adding flour just a small amount at a time helps you keep the texture just right without overdoing it. Don’t panic if a little extra flour ends up in the pot while cooking as it will simply sink to the bottom.
Keep It Cool
Room too hot? Turn on the air conditioner or a fan. Ricotta and pecorino don’t like heat while you’re working with them so keep them comfortable. If you do this, remember to cover the mound of ricotta gnocchi dough as you roll out your logs so it doesn’t dry out.
Cut to Your Style
Cut your gnocchi to the size you like, and try to avoid making them too long. Nonna cuts hers diagonally and I like mine the width of a finger. If you get really good (and fast), line up two logs and cut them at the same time.
Go Big and Freeze
Double the ricotta gnocchi recipe and make a big batch. You can freeze them on a tray for 1–2 hours before transferring to a ziplock or freezer bag, this way they won’t stick together. Then, cook them straight from frozen in boiling water.
Don’t Break My Heart
Please… don’t fry gnocchi. And don’t burn them either. Just drop them into boiling water until they float, then coat them gently in your sauce. Respect the gnocchi please!
How to Serve Ricotta Gnocchi
Once the ricotta gnocchi have been combined with the sauce, turn off the stove, count to ten and let the gnocchi settle. Break the mint using your hands and shower it over the top than follow with a generous snowfall of grated pecorino romano and give everything a final, gentle toss so the flavours combine beautifully.
Now, you can be civilized and scoop them into a bowl… or you can do what I do… grab a fork and eat them straight from the pan, because honestly, when they taste this good, who can wait?
Ricotta Gnocchi Recipe
Print Recipe
Equipment
- 1 large-sized bowl
- fork
- Pastry scraper
- Rolling pin (or bottle of wine)
- knife
- Tray lined with baking sheet
- Medium-sized frying pan
- Zester
- Strainer
- Large-sized pot
- wooden spoon
Ingredients
- 500 g/17.6oz fresh ricotta
- 300 g/10.5oz 00 flour
- 1 egg
- 4 Tbsp Pecorino Romano, grated
- 1 lemon
- A fresh bunch of mint
- Butter
- 1 Tbsp of sea salt
Instructions
How to Make Gnocchi
- Place the ricotta in a large bowl and use a fork to break it up until it crumbles.
- Crack the egg on top of the ricotta, then add 4 tbsp of grated pecorino and mix well to combine.
- Add half of the flour to the bowl gradually and mix until it starts to come together.
- Lightly flour your countertop, then place the dough on top and start kneading gently using your hands with a forward-and-back motion. Add the rest of the flour and keep kneading until it incorporates well. Use a pastry scraper to collect any leftover dough bits.
- If the dough feels sticky, sprinkle a little more flour on top, but not too much. Keep working it until it’s silky and moist, but not so sticky that it leaves moisture on your hands.
- Now its time to stretch the dough. Place your dough ball on top of a lightly floured surface, then gently stretch it with a rolling pin, rotate and stretch again. Keep rotating and stretching until it’s about 1/2 inch thick.
- Cut the dough into strips about 1 inch wide. Arrange the strips on the counter with space between them so they don’t stick, and sprinkle with flour.
- Sprinkle another dusting of flour on the counter, then take one strip, press gently on the sides, and roll from the middle outwards until you form a long snake coil.
- Use a pastry scraper to cut the coil into small pillow shapes. Place the cut gnocchi on a tray lined with baking paper and sprinkle lightly with flour so they don’t stick.
- Repeat steps 8-9 until you have used up all your dough, and place trays= into the freezer.
How to Make the Sauce
- Place the butter in a medium frying pan over medium-low heat and zest the lemon directly over the pan so the zest falls into the butter.
- Break the mint leaves using your hands and add them straight into the pan.
- Cut the lemon in half and squeeze in the juice, making sure no seeds fall in, then allow the sauce simmer gently for a minute or two before you remove from heat and set aside.
How to Cook the Gnocchi
- Bring a large pot of water to the boil and add 1 tbsp of sea salt. Then gently drop the gnocchi into the salted water – don’t stir them. Once they float to the surface, they’re ready.
- Scoop them out with a slotted spoon or hand strainer and transfer them straight into the pan with the sauce on low heat.
- Use a wooden spoon to gently mix until every pillow of gnocchi is coated in the sauce. Turn off the stove.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Now that you know how to make gnocchi with this Ricotta Gnocchi recipe, why stop at just one version? Here are a few delicious twists you can try:
- GNOCCHI ALLA SORRENTINA – This classic recipe from the Amalfi Coast is made with ricotta gnocchi, baked in a vibrant tomato sauce, and adorned with creamy Buffalo mozzarella cheese and fresh basil.
- GNOCCHI CACIO E PEPE – A simple yet decadent dish made with soft, homemade ricotta gnocchi tossed in a creamy blend of pecorino Romano cheese and freshly ground black pepper.
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