Ricotta Gnocchi

Ricotta gnocchi are a superb choice for a weeknight meal, and also to entertain weekend guests! Serve with your choice of sauce, but I recommend a nutty, brown butter sage sauce!

If you’re bored with pasta, give this easy ricotta gnocchi recipe a try!

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You’ll be delighted with the results as they are super easy to make, shape, and cook.

See how those dimples catch the beautiful sage brown butter sauce? Just make a plan to make these gnocchi next Thursday! If you’re Italian, you probably will understand why I wrote this: Thursday is the traditional day to make and have gnocchi. It’s another Italian food tradition that goes back to Roman times!

You may already know that I already have several gnocchi recipes, and all of them are rolled into this shape. I also have lots of ricotta recipes, using ricotta.

However, this ricotta gnocchi recipe are just cut into pieces and indented using your finger or the bottom of a rounded kitchen tool. Because this ricotta gnocchi recipe skips the rolling step, they’re easier and much quicker to make.

What is Ricotta Gnocchi?

Ricotta gnocchi are soft little dumplings which are boiled then served with a light flavored sauce. I recommend sage brown butter sauce as it pairs beautifully with this type of gnocchi, but a light tomato sauce or cheese sauce also works great. (It should actually be “what are ricotta gnocchi, since gnocchi is plural.)

How to Make Ricotta Gnocchi

It’s so easy to make these foolproof, ricotta gnocchi, you won’t even believe it. It’s a matter of mixing egg yolks with the ricotta and then adding the dry ingredients to create a dough. Then you simply roll out long ropes, cut them and give the gnocchi little dimples (if you like.)

Ingredients for Ricotta Gnocchi

This recipe requires only 5 simple ingredients (save salt and pepper): egg yolks, ricotta, grated cheese (Parmigiano Reggiano or Pecorino Romano), flour, and nutmeg.

Can Ricotta Gnocchi be Frozen?

Yes, ricotta gnocchi freeze perfectly!

Directions are in the printable recipe card.

Ricotta Gnocchi

recipe source unknown makes 4 servings

FULL PRINTABLE RECIPE BELOW

Ingredients

• ricotta (drained)
• egg yolks
• flour
• grated cheese (Parmigiano or Pecorino)
• salt
• white pepper
• nutmeg

Directions for Making Ricotta Gnocchi

Break up the drained ricotta in a large bowl then add the egg yolks.

Stir the egg into the ricotta cheese with a fork.

Place all the dry ingredients into another bowl and mix well.

Next, add the dry ingredients to the ricotta and egg mixture.

Mix in the dry ingredients.

Continue to incorporate the ingredients with your hands.

Turn out onto floured counter.

Mix into a soft dough.

Cut off a piece to roll into a log (keeping a bowl over the dough so it doesn’t dry out.)

Cut the rope into small squares (about ⅔” or 1.5 cm).

Using your finger or a small, rounded end kitchen tool, press a little indentation into the center of each gnocco. This isn’t necessary, but I like how it holds more sauce this way.

Set aside on the counter while you make more.

Then, using a bench scraper or cake mover, carefully place on a semolina dusted cookie sheet. Finish making the rest of the dough.

At this point, you will either freeze the gnocchi or cook them.

How to Freeze Ricotta Dumplings

Place the tray (or a flexible, plastic cutting board) with the gnocchi loosely arranged on it into the freezer. Set a timer for an hour, then remove from the freezer and place into a freezer bag. Remove all the air and freeze for up to a month.

How to Cook Ricotta Gnocchi

Bring a large pot of water to a boil (adding salt, just before it comes to a boil.) Then toss in the ricotta gnocchi (I cooked half a batch at a time to avoid overcrowding in the pot.)

When the gnocchi float to the surface, they are ready. Taste one to check that they are fully cooked and also for salt. Add more salt if needed.

When the ricotta dumplings are cooking, remove them with a strainer.

Drain well and add to the sauce of your choice (have it warm and ready in a pan over very low heat.)

I love these with brown butter sage sauce (recipe in notes.)

Toss gently to combine the sauce with the gnocchi.

When everything is mixed well, turn off the heat.

Serve immediately.

Cooking Ricotta Gnocchi from Frozen

Keep the dumplings in the freezer until ready to put them into the boiling water. After they float to the top, be sure they’re cooked thoroughly before removing from pot.

Ricotta gnudi are also quite delicious and easy to make!

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