Recipes › Pasta › Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe

Recipe by Pedro M. A. Neves

Ricotta gnocchi are pillowy Italian dumplings made with fresh ricotta cheese, flour, and eggs, creating a delicate texture that absorbs sauce beautifully. These tender gnocchi are lighter and more delicate than potato varieties, and showcase the subtle sweetness of quality ricotta. Serve them with simple brown butter and sage, or your favorite light tomato sauce.

Ingredients

• 500g (1 lb) fresh ricotta cheese, well-drained
• 100g (¾ cup) all-purpose flour
• 50g (½ cup) grated Parmigiano-Reggiano cheese
• 1 large egg
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ⅛ tsp freshly grated nutmeg
• 2 L (8 cups) water for boiling
• 1 tsp salt for boiling water
• 60g (4 tbsp) unsalted butter
• 12 fresh sage leaves
• Fleur de sel and cracked pepper to finish
• Extra Parmigiano-Reggiano for serving

Instructions

1. Line a fine-mesh sieve with cheesecloth and place the ricotta in it. Let drain in the refrigerator for at least 2 hours, or overnight, until the ricotta loses excess moisture.

2. Transfer the drained ricotta to a clean bowl and gently break it apart with a fork until smooth. Do not overmix.

3. Add the egg, Parmigiano-Reggiano, salt, pepper, and nutmeg to the ricotta. Fold gently with a spatula until just combined.

4. Sift the flour over the mixture and fold it in gently with a few strokes until a soft dough just forms. Do not knead or overwork; the dough should remain light and slightly sticky.

5. Using a spoon, scoop portions of dough and gently drop them onto a lightly floured work surface. You should have roughly 24–28 gnocchi. Do not shape them; leave them rustic and uneven.

6. Bring salted water to a gentle rolling boil in a large pot. Working in batches, carefully drop gnocchi into the water and stir gently to prevent sticking.

7. Cook until the gnocchi rise to the surface, then continue cooking for 1–2 minutes more. Remove with a slotted spoon to a warm serving bowl.

8. In a small skillet, melt butter over medium heat with the sage leaves. Cook for 2–3 minutes until the butter turns light golden and smells nutty, watching carefully so it does not brown.

9. Pour the warm sage butter over the cooked gnocchi and toss very gently. Finish with fleur de sel, cracked pepper, and additional grated Parmigiano-Reggiano.

Substitutions

• For gluten-free: substitute all-purpose flour with a 1:1 gluten-free flour blend; gnocchi will be slightly less delicate but still tender.
• For dairy-free: use cashew ricotta or silken tofu (drained) in equal measure; the flavor will be milder and texture less rich.
• For egg-free: omit the egg and add 2 tbsp of aquafaba (chickpea liquid) or plant-based milk to bind; cook time may increase by 1 minute.
• For vegetarian (already vegetarian): serve with marinara sauce, pesto, or truffle oil instead of brown butter and sage for variation.

Tips

• The key to light gnocchi is properly draining the ricotta beforehand—excess moisture will make gnocchi dense. Drain it longer rather than shorter.
• Avoid working the dough too much; gentle folding preserves the delicate, airy texture that makes ricotta gnocchi special.
• If gnocchi seem to be falling apart while cooking, the mixture may have been too wet or overworked; chill it for 15 minutes and try again with less batter per gnocchi.
• Ricotta gnocchi cook very quickly and are more fragile than potato gnocchi—handle them gently and cook in small batches.

Ricotta gnocchi, also known as gnocchi di ricotta or gnocchi alla romana when topped with butter and cheese, are a specialty of central and southern Italy, particularly Lazio and Campania. They represent a lighter, more delicate alternative to potato gnocchi and were traditionally made to use up excess whey and ricotta in cheese-making regions.

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