Ricotta gnocchi is a delicate and pillowy pasta alternative, offering a rich and cheesy flavor with a crisp golden finish.
This Italian-inspired dish is lighter than traditional potato gnocchi, making it a perfect choice for a comforting yet elegant meal.
With a simple dough made from ricotta, parmesan, eggs, and flour, these gnocchi come together effortlessly.
A quick pan-fry in butter and oil adds a beautifully crisp exterior while keeping the inside soft and airy. Serve with your favorite sauce for a restaurant-quality dish at home.
Essential Ingredients for Ricotta Gnocchi
- Ricotta cheese – The heart of this dish, lending a creamy and airy texture to the gnocchi.
- Parmesan-style cheese – Adds depth of flavor and helps bind the dough while enhancing its savory taste.
- Eggs – Provide structure, keeping the gnocchi light and tender.
- Flour – Just enough to hold everything together without making the gnocchi dense.
- Butter & oil – A perfect combination for achieving that golden, crispy finish.
- Salt & black pepper – Simple seasonings that enhance the overall taste.
How to Make Ricotta Gnocchi
Start by mixing ricotta, grated parmesan, and eggs in a bowl until well combined. Gradually add flour, along with salt and black pepper, until a soft dough forms. If it feels too sticky, sprinkle in a little extra flour.
Lightly flour a work surface and shape the dough into a ball. Flatten it slightly and divide it into eight portions. Roll each piece into a long rope, then cut into bite-sized gnocchi pieces.
Drop the gnocchi into boiling water and cook until they float to the surface, which takes about 1–2 minutes. Remove them with a slotted spoon and let them drain.
Heat butter and oil in a pan over medium heat. Add the gnocchi in a single layer, ensuring they don’t crowd the pan. Sear until golden and crispy on both sides, flipping carefully.
Toss with your favorite sauce and serve immediately. These gnocchi pair beautifully with garlic butter, pesto, or a simple sage-infused brown butter sauce.
Pro Tips for Perfect Ricotta Gnocchi
For the best texture, use high-quality ricotta with minimal moisture. If your ricotta is too wet, drain it in a fine-mesh sieve or cheesecloth for 30 minutes before using. When mixing the dough, avoid overworking it to keep the gnocchi soft. If pan-frying, don’t overcrowd the pan—this ensures even browning and crispiness.
Storing & Reheating Leftovers
Store leftover ricotta gnocchi in an airtight container in the refrigerator for up to three days. Reheat in a pan over medium heat with a little butter to restore their crispy texture. Freezing is also an option—freeze uncooked gnocchi on a baking sheet, then transfer to a bag. Boil directly from frozen for a quick meal.
Ricotta Gnocchi Recipe
Ingredients
- 120 g ~ 3/4 cup plain flour, plus extra for dusting
- 250 g ~ 1 cup ricotta cheese
- 2 eggs
- 1 tbsp butter + 1 tbsp oil for frying
- Salt to taste
- Black pepper to taste
- 80 g ~ 3/4 cup finely grated vegetarian parmesan-style cheese
Instructions
- Combine the ricotta cheese, grated parmesan, and eggs in a mixing bowl, stirring thoroughly. Gradually add the flour along with a pinch of salt and black pepper, mixing until the ingredients come together into a soft dough. If the dough feels excessively sticky, incorporate an extra tablespoon of flour.
- Lightly flour a clean work surface and turn the dough out onto it. With a dusting of flour, shape the dough into a ball and gently flatten it into a disc. Divide the dough into eight equal sections by first quartering the disc, then halving each quarter. Precision is not essential.
- Roll each portion into a long, thin rope, using additional flour as necessary to prevent sticking. Cut the ropes into small pieces, about 2 cm in length.
- Bring a large pot of water to a rolling boil and drop the gnocchi into the water. Cook for about 1–2 minutes, or until they rise to the surface. Remove them promptly using a slotted spoon.
- In a large frying pan, heat the butter and oil over medium heat. Ensure there is enough fat in the pan to prevent sticking. Add the gnocchi in a single layer, working in batches if necessary to avoid overcrowding. Allow them to cook undisturbed for a few minutes until the undersides turn golden and crisp. Carefully flip them over, as ricotta gnocchi are more delicate than their potato counterparts.
- Once all the gnocchi are crisp and golden, toss them with your preferred sauce and serve immediately. A flavorful pairing includes garlic sautéed mushrooms and basil pesto.