Homemade Ricotta Gnocchi Recipe

This simple ricotta gnocchi recipe is quicker than traditional gnocchi! Done in under an hour, this doughy fresh pasta is irresistible.

Ricotta Gnocchi

Here’s our recipe for homemade gnocchi, that delicious pillowy fresh pasta. You can eat it with marinara or bolognese, in a cream sauce with mushrooms, or even in soup! These gnocchi are ricotta gnocchi, which are quicker to make than the traditional potato gnocchi. Try them with your favorite jarred high quality marinara sauce in this recipe!

How to make this ricotta gnocchi recipe

Alex and I love gnocchi: those delicious fresh pasta dough balls! We first ate gnocchi on our honeymoon in Italy, and it’s been a favorite ever since. There are lots of great packaged gnocchi out there, so you don’t always have to make it fresh. However, if you’re up for a challenge, fresh gnocchi is incredibly delicious.

Traditional gnocchi is made with potatoes, which are boiled and then riced using a potato ricer. The potatoes are then mixed with flour and eggs, made into a dough, and boiled. Making traditional gnocchi typically takes a few hours. Over the years, Alex and I have found an easier method: this ricotta gnocchi recipe. Using ricotta instead of potatoes makes for a quicker gnocchi process. This ricotta gnocchi recipe takes about 45 minutes to 1 hour to make with two people. We definitely recommend finding a friend or significant other for the gnocchi shaping process: it’s much easier and quicker!

For this ricotta gnocchi recipe, ricotta cheese is mixed with flour, salt, pepper and Parmesan cheese. It’s worked into a dough, rolled into long strands, and then cut into the gnocchi pillows. Because it takes a while to form the gnocchi, it’s best to save this one for special occasions. But, the overall process is simple and it can be completed in under an hour! Good luck, and let us know if you make this ricotta gnocchi recipe in the comments below.

Looking for gnocchi recipes? 

We love using gnocchi in our recipes! Many of our recipes call for packaged gnocchi, so you don’t have to make it fresh. Here are few recipes that could use fresh or packaged gnocchi (including this ricotta gnocchi recipe):

Looking for Italian recipes? 

At A Couple Cooks we love making Italian recipes! Outside of this homemade ricotta gnocchi recipe, here are some of our favorite Italian recipes:

This recipe is…

This homemade ricotta gnocchi recipe is vegetarian.

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Homemade Ricotta Gnocchi Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This simple ricotta gnocchi recipe is quicker than traditional gnocchi! Done in under an hour, this doughy fresh pasta is irresistible.


Scale

Ingredients

  • 2 large eggs
  • 10 ounces whole milk ricotta (about 2 cups)
  • 3/4 cup finely grated Parmesan (plus more for serving)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 1/4 cup all-purpose flour
  • One jar high-quality marinara sauce
  • Olive oil
  • Fresh basil (optional)

Instructions

Fill a large pot with well-salted water and bring it to a boil.

In a large bowl, lightly beat the eggs. Add ricotta, Parmesan cheese, black pepper, and kosher salt, and mix until well combined. Add the flour; stir just until combined.

Lightly flour a countertop, then turn out the dough and gently knead a few times until a very sticky dough forms. Divide the dough in 8 equal portions. (Wash your hands to remove the sticky dough!)

Find a friend or significant other for this part! Shaping the gnocchi is much easier with two people. Prepare a baking sheet and lightly flour the countertop again. Roll one of the portions of the dough into a log about 14 inches long and 1/2 inch in diameter. Use a butter knife to cut the dough into 1-inch-long pillows. Place the formed gnocchi on the baking sheet. Reflour the countertop and shape another dough; repeat until all gnocchi are formed.

Cook gnocchi in batches in a large pot of boiling salted water, stirring occasionally, until the gnocchi float for 30 seconds (about 2 to 3 minutes per batch).

Remove the gnocchi with a slotted spoon and transfer to a plate.

Heat the marinara sauce in a skillet, then add the cooked gnocchi. Remove the pan from the heat and serve immediately. Serve topped with Parmesan cheese and fresh basil sliced in thin strips (chiffonade), if desired.


  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Gnocchi, Ricotta, Ricotta Gnocchi, Vegetarian, Italian, Pasta, Marinara

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    la Fourmi Elé
    November 9, 2013 at 11:03 am

    Simply beautiful and delicious!

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